Few desserts capture the essence of summer quite like a Georgia Peach Pound Cake. Bursting with juicy, sweet peaches and a rich buttery crumb this cake brings a taste of Southern comfort right to our table. It’s the perfect way to celebrate ripe peaches in a classic dessert that’s both simple and indulgent.
We love how this recipe balances the natural sweetness of fresh peaches with the dense texture of a traditional pound cake. Whether served warm with a scoop of vanilla ice cream or enjoyed plain with a cup of tea it’s a treat that feels timeless and welcoming. Let’s dive into making this Southern favorite that’s sure to become a staple in our dessert rotation.
Ingredients
To create our Georgia Peach Pound Cake, we carefully select each ingredient to ensure a perfect balance of flavor and texture. Below are the essential components for the cake, the luscious peach topping, and the sweet glaze.
For the Pound Cake
- 2 ½ cups all-purpose flour, sifted
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ½ cup whole milk, room temperature
For the Peach Topping
- 4 large ripe Georgia peaches, peeled and sliced
- ¼ cup brown sugar, packed
- 1 tablespoon fresh lemon juice
- 1 teaspoon ground cinnamon
- 1 tablespoon unsalted butter
For the Glaze
- 1 cup powdered sugar, sifted
- 2 tablespoons peach juice or fresh lemon juice
- 1 teaspoon vanilla extract
| Ingredient Category | Key Ingredients |
|---|---|
| Pound Cake | Flour, butter, sugar, eggs, vanilla, milk |
| Peach Topping | Peaches, brown sugar, lemon juice, cinnamon, butter |
| Glaze | Powdered sugar, peach juice, vanilla |
Equipment Needed
To bake the perfect Georgia Peach Pound Cake, having the right equipment is essential. Here is a detailed list of the tools we recommend to achieve that rich, buttery texture and capture the fresh sweetness of ripe Georgia peaches.
| Equipment | Purpose |
|---|---|
| Bundt Pan or Loaf Pan | Provides even baking and the classic pound cake shape |
| Electric Mixer | Ensures smooth, creamy batter by thoroughly mixing ingredients |
| Mixing Bowls | For combining dry and wet ingredients separately |
| Measuring Cups and Spoons | Guarantees precise measurements for balanced flavor and texture |
| Peeler and Knife | Prepares fresh peaches by peeling and slicing them |
| Spatula | Assists in folding ingredients gently without deflating batter |
| Cooling Rack | Allows cake to cool evenly, preventing sogginess |
| Small Saucepan | For preparing peach topping and glaze, heating ingredients gently |
We find that using an electric mixer makes the batter luxuriously smooth, while a Bundt pan offers the classic shape that holds the cake’s moist crumb beautifully. For the peaches, a sharp knife and sturdy peeler make quick work of getting that juicy fruit ready.
“Accurate measurements and proper tools are the foundation of every successful cake.“
By organizing our equipment this way, we streamline the baking process, ensuring our Georgia Peach Pound Cake turns out perfectly every time.
Instructions
Follow these detailed steps to create our Georgia Peach Pound Cake with its moist texture and vibrant peach flavor.
Preparing the Peaches
- Peel 3 ripe Georgia peaches using a vegetable peeler or a paring knife.
- Slice each peach into thin, even wedges about 1/4 inch thick.
- In a medium bowl, combine the sliced peaches with 2 tablespoons brown sugar, 1 teaspoon freshly squeezed lemon juice, and 1/2 teaspoon ground cinnamon.
- Toss gently to coat all peaches evenly.
- Set aside for the topping while we prepare the batter.
Making the Pound Cake Batter
- Preheat the oven to 350°F (175°C). Grease and flour a 10-cup Bundt or loaf pan.
- In a large mixing bowl, cream together 1 cup unsalted butter (softened) and 2 cups granulated sugar with an electric mixer on medium speed until light and fluffy (about 4 minutes).
- Add 4 large eggs one at a time, beating well after each addition to ensure full incorporation.
- Mix in 2 teaspoons pure vanilla extract.
- In a separate bowl, whisk together 3 cups all-purpose flour and 1 teaspoon baking powder.
- Alternate adding the flour mixture and 1/2 cup whole milk to the butter mixture in three additions, beginning and ending with flour. Mix each addition just until combined.
- Fold in gently half of the prepared peach slices to add moisture and flavor throughout the batter.
Baking the Pound Cake
- Pour the batter evenly into the prepared pan and smooth the top with a spatula.
- Arrange the remaining peach slices over the batter’s surface.
- Bake in the preheated oven for 60 to 70 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and allow it to cool in the pan on a wire rack for 15 minutes.
- Carefully invert the cake onto the rack and cool completely before glazing.
| Step | Temperature | Time | Notes |
|---|---|---|---|
| Preheat oven | 350°F (175°C) | — | Prepare pan |
| Bake pound cake | 350°F (175°C) | 60-70 minutes | Testing doneness with toothpick |
Preparing the Peach Topping
- In a small saucepan, combine the reserved peach mixture and 1 tablespoon brown sugar.
- Cook over medium heat for 5-7 minutes until the peaches soften and release their juices, stirring occasionally.
- Remove from heat and allow the topping to cool slightly.
Adding the Glaze
- In a bowl, whisk together 1 cup powdered sugar with 2 tablespoons peach juice (from the cooked topping) and 1/2 teaspoon vanilla extract until smooth.
- Drizzle the glaze evenly over the cooled pound cake.
- Top with the warm peach topping before serving for an extra burst of sweet, fruity flavor.
Directions for Serving
To fully enjoy our Georgia Peach Pound Cake, serving it with the right accompaniments and handling it properly ensures every bite bursts with flavor. Here’s how we suggest presenting and preserving this Southern classic.
Serving Suggestions
Serve the Georgia Peach Pound Cake slightly warm to let the buttery texture and juicy peaches shine. Here are our favorite ways to elevate the experience:
- Warm with a scoop of vanilla ice cream: The cold cream contrasts delightfully with the moist cake and sweet peach topping.
- Drizzle with the homemade peach glaze: This adds an extra layer of sweetness and a glossy finish that catches the eye.
- Pair with a cup of hot tea or freshly brewed coffee: The mild bitterness complements the cake’s rich flavor perfectly.
- Garnish with fresh peach slices or a sprig of mint: Adds a fresh, colorful touch for presentation.
“Serving the cake warm intensifies the peach aroma and enhances the moist crumb, making every bite memorable.”
Storage Tips
To maintain the cake’s freshness and texture, proper storage is essential. Use the table below as a quick reference for storing your Georgia Peach Pound Cake:
| Storage Method | Storage Time | Instructions |
|---|---|---|
| Room Temperature | Up to 2 days | Cover tightly with plastic wrap or place in an airtight container. Store away from direct sunlight or heat. |
| Refrigerator | Up to 1 week | Wrap in plastic wrap and place in an airtight container to prevent drying out. Let cake come to room temperature before serving. |
| Freezer | Up to 3 months | Wrap in plastic wrap then aluminum foil or freezer bag. Thaw overnight in refrigerator or at room temperature wrapped. |
Tip: Avoid leaving the cake uncovered as it can dry out quickly and lose its delicate crumb texture.
By following these serving and storage tips, we ensure every slice of our Georgia Peach Pound Cake remains as delightful as the first.
Make-Ahead Instructions
To enjoy our Georgia Peach Pound Cake with ease and flavor intact, planning ahead is key. Here are the steps to prepare and store the cake in advance without compromising its rich buttery texture or the vibrant peach topping.
Bake and Cool Completely
- Bake the pound cake following our detailed instructions.
- Allow the cake to cool completely on a cooling rack. This prevents condensation that could make the cake soggy.
- Ensure the peach topping and glaze are at room temperature before layering or drizzling.
Wrap and Store Properly
- Once cooled, wrap the cake tightly in plastic wrap to lock in moisture.
- For added protection, wrap again in aluminum foil or place inside an airtight container.
- Label the cake with the date to monitor freshness.
| Storage Method | Duration | Notes |
|---|---|---|
| Room Temperature | Up to 2 days | Keep wrapped and away from direct sunlight |
| Refrigeration | Up to 5 days | Allow to come to room temperature before serving |
| Freezing | Up to 3 months | Wrap securely and thaw overnight in fridge |
Prepare Peach Topping and Glaze Ahead
- Prepare the peach topping and peach glaze as directed.
- Store them separately in airtight containers in the refrigerator for up to 3 days.
- Warm the topping gently on the stove before serving and stir the glaze well to regain smooth consistency.
Assembly Before Serving
“For the best flavor and texture, assemble the cake just before serving.”
- Reheat the cake slightly in a 300°F oven wrapped loosely in foil for 10–15 minutes if refrigerated.
- Drizzle the chilled peach glaze over the cake.
- Spoon warmed peach topping on top or serve on the side.
By following these Make-Ahead Instructions we ensure your Georgia Peach Pound Cake stays moist, fresh, and bursting with the natural sweetness of ripe Georgia peaches whenever you are ready to indulge.
Conclusion
Baking the Georgia Peach Pound Cake is a rewarding way to bring a taste of Southern summer into our homes. With its rich texture and vibrant peach flavors, it’s a dessert that never fails to impress. Whether we’re serving it warm with ice cream or enjoying it alongside a cup of tea, this cake offers a comforting and delicious experience.
By following the recipe and tips, we can confidently create a cake that’s moist, flavorful, and perfect for any occasion. It’s more than just a dessert—it’s a celebration of fresh peaches and timeless baking traditions that we’ll want to revisit again and again.
Frequently Asked Questions
What makes Georgia Peach Pound Cake special?
Georgia Peach Pound Cake combines juicy, ripe peaches with a rich, buttery pound cake, capturing the essence of summer. Its balance of sweet fruit and dense cake makes it a versatile and beloved dessert.
What are the main ingredients in Georgia Peach Pound Cake?
The cake uses all-purpose flour, unsalted butter, granulated sugar, eggs, vanilla extract, milk, and ripe Georgia peaches. The topping includes brown sugar, lemon juice, and cinnamon, with a glaze made from powdered sugar and peach juice.
What equipment do I need to bake this cake?
You’ll need a Bundt or loaf pan, electric mixer, mixing bowls, measuring cups and spoons, peeler and knife, spatula, cooling rack, and a small saucepan for the topping and glaze.
How do I prepare the peach topping?
Peel and slice peaches, then mix with brown sugar, lemon juice, and cinnamon. Cook this mixture gently to create a sweet, flavorful topping for the cake.
Can this cake be made ahead of time?
Yes, bake and cool the cake fully, then wrap it tightly for storage. You can prepare the peach topping and glaze in advance and refrigerate separately to maintain freshness.
How should I serve Georgia Peach Pound Cake?
Serve slightly warm with vanilla ice cream or plain with tea or coffee. Drizzle with peach glaze and garnish with fresh peaches or mint for extra flavor and presentation.
How do I store the cake to keep it fresh?
Store at room temperature in an airtight container for up to two days, refrigerate for longer freshness up to a week, or freeze wrapped tightly for up to three months.
Can I use canned peaches instead of fresh Georgia peaches?
Fresh Georgia peaches are recommended for the best flavor and texture, but canned peaches can be used if fresh aren’t available, though the taste may be less vibrant.
Is the cake suitable for beginners?
Yes, the recipe includes step-by-step instructions and common ingredients, making it accessible even for those new to baking pound cake.
What variations can I try with this recipe?
You can add cinnamon or nutmeg to the batter for extra warmth, use different fruit toppings, or serve with whipped cream instead of ice cream.