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Tender Southern Peach Pound Cake Recipe with Easy Peach Cream Cheese Glaze

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A tender southern peach pound cake with a moist crumb and a silky peach cream cheese glaze, perfect for summer and beyond. This recipe combines simple ingredients and a straightforward method for a nostalgic, crowd-pleasing dessert.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 4 large eggs, room temperature
  • 2 cups (240g) all-purpose flour (or almond flour for gluten-free)
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon pure vanilla extract
  • ½ cup (120ml) whole milk or buttermilk
  • 1 ½ cups fresh peaches, peeled and diced (or thawed frozen peaches, drained)
  • 4 oz (115g) cream cheese, softened
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons peach preserves or jam
  • 1–2 tablespoons milk or cream (to thin glaze)
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. Peel and dice peaches into ½ inch pieces; set aside.
  2. In a large bowl, beat softened butter and granulated sugar until pale and fluffy, about 5-7 minutes.
  3. Add eggs one at a time, beating well after each addition.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. With mixer on low, alternately add dry ingredients and milk to butter mixture in three parts, starting and ending with flour. Add vanilla extract with last addition. Mix just until combined.
  6. Gently fold diced peaches into batter using a rubber spatula.
  7. Pour batter into prepared loaf pan and smooth top. Bake 55-65 minutes or until toothpick inserted comes out clean or with a few moist crumbs. Tent with foil after 40 minutes if browning too quickly.
  8. Cool cake in pan on wire rack for 20 minutes, then invert onto rack to cool completely.
  9. For glaze, beat cream cheese and powdered sugar until smooth. Add peach preserves, vanilla extract, and milk to thin to drizzling consistency.
  10. Once cake is completely cool, drizzle glaze evenly over top. Let set about 10 minutes before slicing and serving.

Notes

Use room temperature eggs to prevent curdling. Fold peaches gently to keep chunks intact. Tent cake with foil if browning too fast. Glaze only after cake is fully cooled to prevent melting. For gluten-free, substitute almond flour. For dairy-free, use dairy-free butter, cream cheese, and plant milk.

Nutrition

Keywords: peach pound cake, southern dessert, peach cream cheese glaze, summer cake, easy pound cake, homemade peach cake

Find it online: https://avabake.com/tender-southern-peach-pound-cake-recipe-with-easy-peach-cream-cheese-glaze/