SOUTHERN PEACH POUND CAKE

SOUTHERN PEACH POUND CAKE Copie southern peach pound cake

The rich taste of peach and the creaminess of this cake will bring a smile to your face today. Give it a try and enjoy!

SOUTHERN PEACH POUND CAKE

Cook Time: 1 hr 8 mins | Total Time: 1 hr 8 mins | Yield: 1 Cake

Ingredients:

1 1/2 c butter 3 sticks

3 c granulated sugar

5 eggs room temperature

2 tsp vanilla extract

3 c all-purpose flour sifted

1 tsp baking powder

1/2 tsp salt

1/2 c sour cream

Zest of 1 lemon

1 lb frozen sliced peaches thawed, lightly pureed (I used a little over 2 1/4 cups)

1 c confectioners’ sugar

1/2 tsp vanilla extract

1 tbsp milk

Directions:

Step 1: Prepare the oven and preheat to 325 degrees F.

Step 2: Apply cooking spray and flour in a Bundt pan.

Step 3: In a small mixing bowl, add the butter and sugar. Beat until well combined.

Step 4: Add in eggs gradually and beat every addition.

Step 5: Add in vanilla extract and stir until well blended.

Step 6: In a small mixing bowl, add the flour, baking powder, and salt. Sift together.

Step 7: Transfer the flour mixture into the wet ingredients. Stir until well mixed.

Step 8: Add in the sour cream and stir until well combined.

Step 9: Add the peaches and lemon zest. Stir until well mixed.

Step 10: Transfer the batter into the prepared Bundt pan.

Step 11: Place the pan inside the preheated oven and bake for 8 to 10 minutes or until done.

Step 12: Remove from the oven and let the cake sit at room temperature to cool.

Step 13: In a small mixing bowl, add the milk, powdered sugar, and vanilla. Whisk until well combined.

Step 14: Drizzle the glaze over the cooled cake. Allow the glaze to dry up before serving.

Step 15: Serve vanilla ice cream and enjoy!

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