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Moist Fresh Peach Pound Cake with Vanilla Bean Glaze

moist fresh peach pound cake - featured image
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A moist and tender pound cake featuring fresh peaches and a silky vanilla bean glaze, perfect for summer desserts and gatherings.

Ingredients

Scale
  • 1 cup (226 g) unsalted butter, softened
  • 1 ½ cups (300 g) granulated sugar
  • 4 large eggs, room temperature
  • 2 ½ cups (315 g) all-purpose flour (or 1:1 gluten-free baking flour blend for gluten-free)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (120 ml) whole milk (or almond milk for dairy-free)
  • 1 teaspoon pure vanilla extract
  • About 2 cups (300 g) fresh peaches, peeled and diced
  • For the glaze:
  • 1 cup (120 g) powdered sugar
  • 2–3 tablespoons (30–45 ml) whole milk (or coconut milk for dairy-free)
  • 1 teaspoon vanilla bean paste (or pure vanilla extract)
  • Pinch of salt

Instructions

  1. Prepare the peaches by peeling (using a paring knife or blanching in boiling water for 30 seconds then plunging into ice water) and dicing into roughly ½-inch pieces. Set aside. (10 minutes)
  2. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper. (5 minutes)
  3. Cream the softened butter and granulated sugar in a large mixing bowl until light and fluffy, about 3-5 minutes. (5 minutes)
  4. Add eggs one at a time, beating well after each addition to keep the batter smooth. (3 minutes)
  5. In a separate bowl, whisk together flour, baking powder, and salt.
  6. Alternately add the dry ingredients and milk to the butter mixture, starting and ending with dry ingredients. Mix on low speed just until combined. (3-4 minutes)
  7. Gently fold in the diced peaches using a rubber spatula, being careful not to crush them. (2 minutes)
  8. Pour the batter into the prepared loaf pan and smooth the top. (2 minutes)
  9. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil if top browns too fast. (60-70 minutes)
  10. Cool the cake in the pan for 15 minutes, then transfer to a cooling rack to cool completely. (30-40 minutes)
  11. Make the vanilla bean glaze by whisking powdered sugar, milk, vanilla bean paste, and salt in a small bowl until smooth and pourable. Adjust milk for desired consistency. (5 minutes)
  12. Drizzle the glaze evenly over the cooled cake and let it set for 10-15 minutes before slicing. (15 minutes)

Notes

Use ripe but firm freestone peaches for best texture. Fold peaches gently to keep batter airy. Start checking cake doneness at 60 minutes to avoid dryness. Use vanilla bean paste for authentic flavor and pretty specks in glaze. Cool cake completely before glazing to prevent glaze from melting. Cake tastes better the next day. Frozen peaches can be used if thawed and drained well. For gluten-free, use a 1:1 gluten-free flour blend and ensure baking powder is gluten-free. For dairy-free, substitute butter and milk with dairy-free alternatives.

Nutrition

Keywords: peach pound cake, summer dessert, vanilla bean glaze, fresh peaches, moist cake, easy pound cake, summer baking

Find it online: https://cookluma.com/moist-fresh-peach-pound-cake-recipe-perfect-for-summer-desserts/