Best Sour Cream Peach Pound Cake Recipe: Moist & Flavorful!

Sour Cream Peach Pound Cake, to me, embodies the very essence of summer indulgence in a single, magnificent slice. I find myself continually drawn to its promise of a truly delightful journey for your taste buds, offering pure comfort with every forkful. Imagine a cake so incredibly moist, with a dense yet tender crumb that practically melts in your mouth, generously studded with sweet, succulent peaches. The unique tanginess that sour cream imparts to this classic recipe not only guarantees an unparalleled moistness but also perfectly balances the sweetness of the fruit, creating a harmonious flavor profile that I know you will find utterly irresistible.

A Timeless Classic with a Summer Twist

This beloved confection is a testament to the enduring appeal of pound cakes, a traditional dessert that has graced tables for centuries, evolving from its simple, four-ingredient origins into cherished variations like this summery delight. People, myself included, adore this particular Sour Cream Peach Pound Cake because it masterfully combines the nostalgic charm of a classic pound cake with the vibrant, sun-kissed essence of fresh peaches. It’s perfect for any occasion, whether as an elegant dessert for a dinner party, a comforting treat for an afternoon tea, or a special addition to your brunch spread. I am confident that you’re about to bake a cake that everyone will rave about!

this Recipe

Ingredients:

• For the Sour Cream Peach Pound Cake:
  • 1 cup (2 sticks / 226g) Unsalted Butter: Softened to room temperature. This is absolutely crucial for achieving that light, fluffy, and well-emulsified batter that defines a truly exceptional Sour Cream Peach Pound Cake. Cold butter will result in a lumpy batter and a denser cake.
  • 2 ½ cups (500g) Granulated Sugar: A generous amount to ensure a sweet and tender crumb.
  • 5 Large Eggs: Also at room temperature. Room temperature eggs combine much more readily with the butter and sugar, creating a smoother emulsion and preventing curdling.
  • 1 tablespoon Pure Vanilla Extract: Use a good quality extract; it makes a noticeable difference in the overall flavor profile of your pound cake.
  • 3 cups (360g) All-Purpose Flour: Sifted. Sifting aerates the flour, preventing lumps and ensuring a lighter texture in the final Sour Cream Peach Pound Cake. It also helps distribute the leavening agents evenly.
  • 1 ½ teaspoons Baking Powder: Essential for a good rise and tender crumb.
  • ½ teaspoon Baking Soda: This reacts with the sour cream to create additional lift and contributes to the cake’s characteristic moistness.
  • ½ teaspoon Fine Sea Salt: Balances the sweetness and enhances all the other flavors.
  • 1 cup (240g) Full-Fat Sour Cream: At room temperature. Full-fat sour cream provides incredible moisture and a wonderfully tender texture to the pound cake. Its acidity also reacts with the baking soda for lift.
  • 2 cups (approximately 2-3 medium) Fresh Peaches: Ripe, peeled, pitted, and diced into 1/2-inch pieces. Choose fragrant, slightly soft peaches for the best flavor and texture. Avoid overly soft or underripe ones.
  • 1 teaspoon Lemon Zest: Finely grated. This adds a beautiful bright, citrusy note that wonderfully complements the peaches and the richness of the pound cake.
• For the Optional Lemon Glaze:
  • 1 ½ cups (180g) Powdered Sugar: Sifted, to prevent lumps in your glaze.
  • 2-3 tablespoons Fresh Lemon Juice: Freshly squeezed for the best, brightest flavor.
  • 1-2 tablespoons Milk or Cream: To thin the glaze to your desired consistency.

Before we dive into the baking magic for our Sour Cream Peach Pound Cake, let’s make sure our kitchen is prepped and ready for success. Trust me, a little preparation goes a long way!

Preparing Your Ingredients & Oven for the Perfect Sour Cream Peach Pound Cake

1. Preheat Your Oven and Prepare Your Pan: This is a critical first step for any baking adventure, especially for a dense cake like our Sour Cream Peach Pound Cake. I always start by preheating my oven to 325°F (160°C). Lower temperatures are ideal for pound cakes, allowing them to bake through evenly without browning too quickly on the outside, which helps prevent a dry cake. While the oven preheats, I meticulously prepare my 10-cup Bundt pan (or a 9×13 inch baking pan if you prefer a sheet cake style, though the Bundt pan gives it that classic elegance and impressive presentation). I generously grease it with softened butter, ensuring every crevice and curve is thoroughly coated, and then dust it with a thin, even layer of all-purpose flour. Make sure to tap out any excess flour; we want a light dusting, not a thick paste that can create a gummy texture on the cake’s exterior. Alternatively, you can use a high-quality baking spray with flour (like Baker’s Joy or a similar brand), which works wonderfully and ensures an easy release. This step is non-negotiable for an easy release and beautifully formed cake, preserving all the intricate details of your Bundt pan.
2. Bring Ingredients to Room Temperature: Patience is truly a virtue when baking, and allowing your cold ingredients to come to room temperature is perhaps the most important act of patience for a truly great Sour Cream Peach Pound Cake. This means taking your unsalted butter, large eggs, and full-fat sour cream out of the refrigerator at least 1-2 hours before you plan to start mixing. Why is this so crucial? Room temperature butter creams smoothly with sugar, creating tiny, uniform air pockets that contribute significantly to a light and tender crumb. Cold butter won’t emulsify properly and will result in a denser, less airy cake. Room temperature eggs emulsify much better with the butter and sugar, preventing the batter from curdling and ensuring a homogenous mixture. And room temperature sour cream blends more seamlessly into the batter, ensuring a uniform texture and preventing the batter from splitting or becoming grainy. Don’t skip this step – it’s a game-changer for the ultimate pound cake texture!
3. Prepare Your Peaches: For our glorious Sour Cream Peach Pound Cake, fresh, ripe peaches are paramount. I select peaches that have a lovely, sweet aroma and yield slightly to gentle pressure when squeezed lightly. First, I carefully peel them. A quick and easy method is to score a small X on the bottom of each peach, then immerse them in boiling water for about 30-60 seconds, immediately transferring them to an ice bath. The skins will then slip off easily. Alternatively, a sharp paring knife can get the job done. Once peeled, pit them and dice them into small, approximately 1/2-inch pieces. You’ll want about 2 cups worth of these beautiful, juicy gems. To prevent them from sinking to the very bottom of the cake during baking and to ensure they’re beautifully distributed throughout every slice, I like to toss the diced peaches with about 1 tablespoon of the all-purpose flour measured for the cake. This light coating helps them suspend more effectively in the batter during baking, guaranteeing peach in every bite.
4. Sift Dry Ingredients: In a medium bowl, I combine my all-purpose flour, baking powder, baking soda, and fine sea salt. I always take the extra step to sift these dry ingredients together. Sifting achieves two important things: it aerates the flour, which makes for a lighter, more delicate cake, and it also ensures that the leavening agents (baking powder and baking soda) and salt are perfectly and evenly distributed throughout the mixture. This prevents pockets of unmixed baking powder or salt, ensuring a consistent rise and flavor in your Sour Cream Peach Pound Cake. It also helps prevent lumps, making for a smoother batter later on.

Crafting the Sour Cream Peach Pound Cake Batter

5. Cream Butter and Sugar: Now for the heart of our Sour Cream Peach Pound Cake batter! In the large bowl of a stand mixer fitted with the paddle attachment (or using a powerful hand mixer and a large, sturdy bowl), I combine the softened unsalted butter and granulated sugar. I beat these on medium-high speed for a good 5 to 7 minutes. This is a crucial step known as “creaming,” and it’s where the magic of aeration truly begins. You’re looking for the mixture to become incredibly light, fluffy, and significantly pale in color, almost white. The volume will increase noticeably as tiny air pockets are incorporated into the butter-sugar matrix. This aeration is what gives a pound cake its classic dense yet tender crumb and contributes to its rise. Don’t rush this step; it’s fundamental to the cake’s final texture! Scrape down the sides and bottom of the bowl frequently with a rubber spatula to ensure everything is evenly combined and no butter or sugar is left uncreamed.
6. Add Eggs Gradually: Once the butter and sugar are perfectly creamed to a light and fluffy consistency, it’s time to incorporate the room temperature large eggs, one at a time. I beat each egg in thoroughly on medium speed before adding the next. This slow, gradual addition allows each egg to fully emulsify into the rich butter-sugar mixture, creating a stable and cohesive batter. If you add them all at once, or too quickly, the mixture might curdle or separate, leading to a less desirable cake texture. Continue to scrape down the sides of the bowl after each addition to ensure absolute consistency and even mixing. The mixture will look rich, glossy, and beautifully emulsified once all the eggs are incorporated.
7. Stir in Vanilla Extract and Lemon Zest: With the eggs fully incorporated and the batter looking smooth and luscious, I now add the pure vanilla extract and the finely grated lemon zest. These two ingredients contribute immensely to the overall depth and brightness of the flavor profile of our Sour Cream Peach Pound Cake. The vanilla adds warmth and classic sweetness, while the lemon zest offers a bright, aromatic counterpoint that truly makes the peach flavor sing and prevents the cake from being overly rich. Beat on low speed just until these aromatics are combined, being careful not to overmix.

Incorporating the Peaches into Your Pound Cake

8. Alternate Adding Dry Ingredients and Sour Cream: This step is where the incredible moisture and tender texture of our Sour Cream Peach Pound Cake truly come to life. With the mixer on its absolute lowest speed, I alternately add the sifted dry ingredients and the full-fat sour cream to the butter-egg mixture. It’s important to begin and end with the dry ingredients. I typically add about a third of the sifted dry ingredients, mix just until almost combined (no longer than 15-20 seconds), then add half of the sour cream, mix again, another third of the dry ingredients, the remaining sour cream, and finally the last third of the dry ingredients. The key here is to mix just until combined after each addition – no more! Overmixing develops gluten in the flour, which can lead to a tough, dry, and chewy cake, which is the exact opposite of the tender, moist pound cake we’re aiming for. Stop mixing as soon as no streaks of flour are visible.
9. Gently Fold in Floured Peaches: Once the batter is just combined and you see no more streaks of dry flour, remove the bowl from the mixer stand. This is where I switch to a large rubber spatula for the final incorporation. Carefully and gently fold in the diced peaches that we tossed with flour earlier. The goal here is to distribute the peaches evenly throughout the batter without crushing them or, more importantly, without overmixing the batter you’ve just so carefully prepared. A few gentle folds (about 8-12 strokes) are all it takes. The peaches will add incredible bursts of juicy sweetness and a delightful textural contrast to every single slice of your Sour Cream Peach Pound Cake. This careful, gentle handling ensures the delicate, tender texture of the cake is maintained while providing beautiful fruit distribution.

Baking the Perfect Sour Cream Peach Pound Cake

10. Fill the Prepared Pan: Carefully spoon the luscious batter into your generously greased and floured Bundt pan. Use your rubber spatula to spread the batter evenly. For Bundt pans, I often create a slight well or depression in the center of the batter, making it a bit lower in the middle than around the edges. This encourages the cake to bake more evenly and rise beautifully in its classic shape, preventing the dome from forming too high in the center and allowing it to spread out. Tap the pan gently on the counter a couple of times to release any large air bubbles that might create unsightly holes in the finished cake.
11. Bake to Golden Perfection: Place the Bundt pan gently in the center of your preheated 325°F (160°C) oven. The baking time for a pound cake is significant, typically ranging between 60 to 75 minutes. However, baking times can vary widely depending on your specific oven’s calibration, the material of your pan, and even the humidity in your kitchen. I always recommend starting to check at the 60-minute mark. You’ll know your Sour Cream Peach Pound Cake is perfectly baked when a wooden skewer or a long, thin toothpick inserted into the thickest part of the cake (be careful to avoid hitting a peach piece, as that can give a false reading) comes out clean or with just a few moist crumbs attached. The top will be beautifully golden brown, and the cake will spring back when lightly touched. If you notice the top browning too quickly before the center is cooked, you can loosely tent the pan with aluminum foil during the last 15-20 minutes of baking to prevent over-browning.
12. Cool in the Pan, Then Invert: This step is absolutely crucial for ensuring your pound cake releases cleanly from the pan and retains its beautiful, intricate shape. Once baked, remove the pan from the oven and let the Sour Cream Peach Pound Cake cool in the pan, sitting on a wire rack, for exactly 15 minutes. This allows the cake to firm up slightly and gently pull away from the sides of the pan as it cools. After 15 minutes, place your wire rack directly over the top of the Bundt pan. Using oven mitts for safety, carefully and confidently invert the cake onto the rack. Lift the pan slowly. If you took care to grease and flour the pan well, it should slide right out! If it seems to stick, give the bottom of the pan a gentle but firm tap. Allow the cake to cool completely on the wire rack before attempting to glaze or slice it. This cooling process can take anywhere from 1 to 2 hours, sometimes even longer depending on the ambient temperature. Slicing a warm pound cake can lead to a gummy texture and crumbly slices, so patience here is truly a virtue!

Optional: Drizzling a Zesty Lemon Glaze Over Your Sour Cream Peach Pound Cake

While the Sour Cream Peach Pound Cake is absolutely divine on its own, a simple lemon glaze adds a delightful touch of extra moisture and a bright, tangy finish that perfectly complements the sweet peaches and rich cake base.

13. Prepare the Lemon Glaze: In a small bowl, whisk together the sifted powdered sugar, fresh lemon juice, and about 1 tablespoon of milk or cream. I always start with a smaller amount of liquid and add more, half a teaspoon at a time, until I reach my desired consistency. You’re looking for a glaze that is thick enough to generously coat the back of a spoon but still easily pourable, with a consistency similar to a thick syrup or honey. If it’s too thick, add a tiny bit more liquid; if it’s too thin, incorporate a bit more sifted powdered sugar. The fresh lemon juice is key here, providing that wonderful, zesty zing that brightens up the entire cake.
14. Glaze the Cooled Cake: Once your Sour Cream Peach Pound Cake is completely cool to the touch, place the wire rack with the cake over a piece of parchment paper or a baking sheet (this will catch any drips and make cleanup a breeze – trust me on this!). Drizzle the lemon glaze evenly over the top of the cake, allowing it to gracefully cascade down the sides. You can use a spoon for a more controlled drizzle or simply pour it directly from the bowl for a rustic, generous coating. Let the glaze set for about 15-20 minutes before slicing and serving. This allows the glaze to firm up slightly, creating a lovely, slightly crisp shell that encases the moist pound cake.

And there you have it! A truly magnificent Sour Cream Peach Pound Cake, perfect for any occasion, from a leisurely Sunday brunch to an elegant dessert served after a special meal. I find that this cake only gets better on the second day, as the flavors meld and deepen even further, making it an excellent make-ahead option. Store any leftovers at room temperature in an airtight container for up to 3-4 days. Enjoy every glorious, peachy, and impossibly moist slice!

So, my dear friends, we’ve reached the sweet culmination of our baking journey, and I genuinely hope you’re as excited as I am about the prospect of creating this masterpiece in your own kitchen. This isn’t just another cake recipe; it’s an invitation to experience pure, unadulterated joy in every single bite. The Sour Cream Peach Pound Cake we’ve explored today is truly a must-try for so many reasons. Imagine a cake that boasts an unbelievably moist and tender crumb, so soft it practically melts on your tongue. That’s thanks to the magic of sour cream, which not only imparts incredible moisture but also a subtle, delightful tang that perfectly balances the sweetness of ripe, juicy peaches. Each slice offers that wonderful contrast: the golden, slightly crisp exterior giving way to a rich, dense, yet surprisingly light interior studded with pockets of sweet, baked peach goodness. It’s the kind of dessert that feels both incredibly comforting and wonderfully sophisticated, making it ideal for any occasion, from a casual family dinner to a more formal gathering. The aroma alone as it bakes will fill your home with an irresistible warmth, promising a treat that lives up to every expectation.

When it comes to serving, this incredible cake truly shines in its versatility. While a simple dusting of powdered sugar is elegant and perfectly sufficient to highlight its natural flavors, there are so many ways to elevate the experience. For a classic touch, I love serving a generous slice with a dollop of freshly whipped cream, perhaps infused with a hint of vanilla or almond extract. The lightness of the cream provides a beautiful contrast to the cake’s rich density. If you’re feeling a bit more indulgent, a scoop of premium vanilla bean ice cream melting gently over a warm slice is absolutely divine, creating a wonderful interplay of temperatures and textures. For a brighter, fruitier accompaniment, consider a simple berry compote – think raspberries or blueberries – spooned alongside, adding a burst of color and a tart counterpoint to the cake’s sweetness. During colder months, a warm caramel sauce drizzled over the top can transform it into an even cozier dessert. And for those who appreciate a bit of crunch, a sprinkle of toasted pecans or walnuts offers a fantastic textural element that complements the peaches beautifully.

But don’t stop there! This recipe is also wonderfully adaptable, inviting you to put your own creative spin on it. While peaches are undeniably fantastic, feel free to experiment with other fruits based on the season or your preference. Imagine a version with sweet blueberries, tart cherries, or even thinly sliced plums. You could also introduce a touch of warmth with spices like a pinch of nutmeg or cardamom added to the batter. If you love glazes, a simple lemon zest glaze or a creamy vanilla bean glaze would add another layer of flavor and a lovely sheen. For a truly decadent twist, a cream cheese frosting could turn it into a celebration cake that will surely impress. Don’t be afraid to make this recipe your own; that’s the beauty of home baking! You could even bake it in mini loaf pans for individual servings, perfect for gifting or for portion control (if you can manage to stop at just one!).

My greatest hope is that you will carve out some time very soon to bake this glorious Sour Cream Peach Pound Cake. I promise you, the effort is minimal compared to the incredible reward you’ll reap. There’s something truly special about the process of baking, the anticipation, and finally, the pure bliss of that first bite. It’s a recipe that brings smiles, creates memories, and satisfies even the most discerning sweet tooth. So, go ahead, gather your ingredients, preheat your oven, and embark on this delicious adventure. When you do, please, please share your experience with me! I absolutely adore seeing your creations and hearing your feedback. Did you try a different fruit? Did you serve it with a unique topping? Did it become an instant family favorite? Tag me in your photos or drop a comment to let me know how it turned out. Your baking success is my greatest joy! I can’t wait to hear all about your delightful experience with this truly exceptional pound cake.

Sour Cream Peach Pound Cake

A moist and flavorful pound cake made with sour cream and fresh peaches, perfect for a sweet treat any time of day. This delightful dessert combines the richness of sour cream with the natural sweetness of fresh peaches, offering pure comfort with every forkful.

Prep Time
45 Minutes

Cook Time
15 Minutes

Total Time
4 Hours

Servings
1 Bundt cake (12-16 servings)

Ingredients

• 1 cup (2 sticks / 226g) Unsalted Butter, softened
• 2 ½ cups (500g) Granulated Sugar
• 5 Large Eggs, room temperature
• 1 tablespoon Pure Vanilla Extract
• 3 cups (360g) All-Purpose Flour
• 1 ½ teaspoons Baking Powder
• ½ teaspoon Baking Soda
• ½ teaspoon Fine Sea Salt
• 1 cup (240g) Full-Fat Sour Cream, room temperature
• 2 cups Fresh Peaches, ripe, peeled, pitted, diced (1/2-inch)
• 1 teaspoon Lemon Zest, finely grated
• FOR THE OPTIONAL LEMON GLAZE:
• 1 ½ cups (180g) Powdered Sugar, sifted
• 2-3 tablespoons Fresh Lemon Juice
• 1-2 tablespoons Milk or Cream

Instructions

1. Step 1
   Preheat oven to 325°F (160°C). Generously grease and flour a 10-cup Bundt pan. Ensure unsalted butter, large eggs, and full-fat sour cream are at room temperature for optimal batter consistency.
2. Step 2
   Peel, pit, and dice 2 cups of ripe peaches into 1/2-inch pieces. To prevent them from sinking, toss the diced peaches with 1 tablespoon of the all-purpose flour.
3. Step 3
   In a medium bowl, sift together the remaining 3 cups all-purpose flour, baking powder, baking soda, and fine sea salt. Sifting aerates the flour and ensures even distribution of leavening agents.
4. Step 4
   In the large bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar on medium-high speed for 5-7 minutes until the mixture is light, fluffy, and significantly pale. Scrape down the sides of the bowl frequently.
5. Step 5
   Add the room temperature eggs one at a time, beating thoroughly after each addition until fully emulsified. Stir in the pure vanilla extract and finely grated lemon zest until just combined.
6. Step 6
   With the mixer on the lowest speed, alternately add the sifted dry ingredients and full-fat sour cream to the wet mixture. Begin and end with the dry ingredients. Mix only until no streaks of flour are visible; avoid overmixing to prevent a tough cake.
7. Step 7
   Remove the bowl from the mixer. Using a large rubber spatula, gently fold in the floured diced peaches until they are evenly distributed throughout the batter without crushing them.
8. Step 8
   Carefully spoon the batter into the prepared Bundt pan, spreading it evenly. Tap the pan gently on the counter a couple of times to release any large air bubbles. Bake for 60-75 minutes in the preheated oven, or until a wooden skewer inserted into the thickest part of the cake comes out clean. If the top starts to brown too quickly, loosely tent the pan with aluminum foil.
9. Step 9
   Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for exactly 15 minutes. This allows the cake to firm up slightly. After 15 minutes, carefully invert the cake onto the wire rack and allow it to cool completely for 1-2 hours (or longer) before attempting to glaze or slice.
10. Step 10
    In a small bowl, whisk together the sifted powdered sugar, fresh lemon juice, and 1-2 tablespoons of milk or cream. Start with less liquid and add more, half a teaspoon at a time, until a smooth, thick, yet pourable consistency is reached.
11. Step 11
    Once the cake is completely cool, place the wire rack with the cake over parchment paper or a baking sheet to catch drips. Drizzle the lemon glaze evenly over the top of the cake, allowing it to cascade down the sides. Let the glaze set for about 15-20 minutes before slicing and serving. Store any leftovers at room temperature in an airtight container for up to 3-4 days.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.