Beautiful pound cake laced with chunks of fresh peach, mildly sweet with just a drizzle of glaze over the top. You will love it!
This peach pound cake is simply delectable. My hubby enjoyed it with a scoop of vanilla ice cream…and when he rolls his eyes and does that laugh – that’s a winner. And it is a good thing I made a double batch!
To begin, preheat your oven to 325 degrees. Grease & flour a standard loaf pan, set aside.
In a bowl, sift together 1 1/4 plus 2 tablespoons of flour, along with 1/2 tsp baking powder and 1/4 tsp salt. Set aside for now.
In you mixing bowl, beat together 1/2 cup (1 stick) of room temperature butter and 1 cup sugar. Beat this well, until nice and fluffy.
Add in 2 eggs, one at a time, incorporating fully before adding the second. (Remember: I was making a double batch, that’s why you see 4 eggs here.)
And then stir in 1 teaspoon vanilla.
Time for the peach. After holding the peach to your nose and breathing deeply, with eyes closed and senses happy….dice that peach up into half inch pieces. Discard the pit.
Place the diced peach in a dish and add in 2 tablespoons of flour, stirring them around to coat them.
Add the flour mixture to the creamed mixture, half at a time, stirring until it is just combined.
Fold the peach into the batter.
Spread the batter into your prepared pan. Bake in for 55-65 minutes or until it tests done with a toothpick.
Allow the cake to cool a few minutes in the pan, then run a knife around the sides and remove it to a rack to cool.
For the simple glaze, whisk together 1/4 c powdered sugar, a half teaspoon of vanilla and a tablespoon (or a little more if needed) of milk until smooth.
Drizzle this over the top.
And of course…Enjoy!
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