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Fresh Peach Pound Cake with Vanilla Bean Glaze

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A tender, moist pound cake filled with fresh peaches and topped with a glossy vanilla bean glaze. This easy, crowd-pleasing dessert is perfect for summer gatherings and tastes even better the next day.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1/2 cup full-fat sour cream
  • 2 cups fresh peaches, peeled and diced (about 3 medium peaches)
  • 2 tablespoons all-purpose flour (for tossing with peaches)
  • 1 1/2 cups powdered sugar, sifted
  • 1 vanilla bean, split and seeds scraped (or 2 teaspoons vanilla bean paste)
  • 2–3 tablespoons whole milk
  • Pinch of salt

Instructions

  1. Preheat oven to 325°F (163°C). Grease a 10-cup tube or Bundt pan thoroughly with butter or baking spray, dust with flour, and tap out excess.
  2. Peel peaches by scoring an X on the bottom, blanching in boiling water for 30 seconds, then transferring to an ice bath. Dice into 1/2-inch pieces. Toss with 2 tablespoons flour and set aside.
  3. In a stand mixer with paddle attachment, cream butter and sugar on medium speed for 3-4 minutes until pale and fluffy. Scrape down bowl.
  4. Add eggs one at a time, beating well after each addition (about 30 seconds each). Beat in vanilla extract.
  5. In a separate bowl, whisk together 3 cups flour, baking powder, and salt. With mixer on low, add flour mixture in thirds, alternating with sour cream (starting and ending with flour). Mix just until combined after each addition.
  6. Remove bowl from mixer. Gently fold in flour-coated peaches with a rubber spatula until evenly distributed.
  7. Spoon batter into prepared pan and spread evenly. Tap pan on counter to release air bubbles. Bake for 55-65 minutes, until a skewer inserted in center comes out clean or with a few moist crumbs.
  8. Cool cake in pan on a wire rack for 15 minutes. Run a thin knife around edges, invert onto rack, and cool completely (1-2 hours).
  9. For glaze: Whisk together sifted powdered sugar, vanilla bean seeds, and 2 tablespoons milk. Add remaining milk 1 teaspoon at a time until thick but pourable. Stir in pinch of salt.
  10. Once cake is completely cool, drizzle glaze over top. Let set for 10 minutes before slicing.

Notes

Room temperature ingredients are crucial for best texture. Don’t overmix after adding flour. Let cake cool completely before glazing. For gluten-free, use 1-to-1 gluten-free flour blend. For dairy-free, use vegan butter and coconut yogurt. Cake can be frozen unglazed for up to 3 months.

Nutrition

Keywords: peach pound cake, vanilla bean glaze, summer dessert, easy cake recipe, fresh peach cake

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