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Easy Sour Cream Peach Pound Cake Recipe

Sour Cream Peach Pound Cake

A moist and tender pound cake featuring juicy peaches and a hint of tang from sour cream, perfect for summer gatherings or cozy weekends.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 300
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 cup Butter, softened Make sure it's at room temperature.
  • 2 cups Sugar
  • 3 large Eggs Room temperature for even mixing.
  • 1 cup Sour cream Can substitute with full-fat Greek yogurt.
  • 1 teaspoon Vanilla extract
  • 2 cups All-purpose flour Measure properly to avoid a dry cake.
  • 2 teaspoons Baking powder
  • 1 teaspoon Salt
  • 1.5 cups Diced peaches Fresh, frozen, or canned, toss with flour before folding.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9x5 inch loaf pan or a bundt pan.
  2. In a large mixing bowl, cream the softened butter and sugar until lighter in color and fluffy.
  3. Add eggs one at a time, beating well after each addition, then mix in the vanilla extract.
  4. Fold in the sour cream until combined.
  5. In another bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing just until no dry streaks remain.
  7. Gently fold in the diced peaches that have been lightly floured.
Baking
  1. Pour the batter into the prepared pan, smoothing the top.
  2. Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cooling and Glazing
  1. Let the cake cool in the pan for about 10 minutes before transferring to a wire rack.
  2. If glazing, allow the cake to cool completely before drizzling with glaze.

Notes

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 6 days. It can also be frozen for 2-3 months.