This Peach Pound Cake recipe is tested-till-perfect to guarantee a perfectly soft, fluffy and moist cake. It’s such a treat with fresh summer peaches, but even canned peaches in the winter make a delicious treat. My recipe uses several secret tricks to ensure ultra-tender results.
Pound cake is one of my favourite treats. I love it plain with a sweet vanilla or lemon glaze, but it is also just so divine studded with ripe, seasonal peaches. To make this pound cake the softest ever, we are using special ingredients and techniques, each chosen with thought and intention.
I took the pretty photos for this post while the cake was slightly frozen, so the appearance of the crumb is a bit firmer. Here’s a photo I shared on my Instagram stories so you can truly see how soft and fluffy and moist it is! So excited to share the inside scoop.
The Secret Ingredients for the Softest Peach Pound Cake
- 3 different fats: butter, cream cheese and a splash of oil.
- I like salted butter here because I find it layers into the cake with a perfect balance of salt to counter the sweetness of the cake. You could use unsalted butter and increase the salt in the recipe by a bit.
- Cream cheese offers several benefits. The higher moisture content allows it to remain soft at room temperature, meaning the final cake will be softer once cooled. The slight tang plays off the peaches and balances the sweetness of the cake.
- Oil is liquid at room temperature and further ensures a moist crumb, even after the butter in the cake re-solidifies after it cools. I reach for avocado oil because it has a neutral taste and is a healthier oil, but any neutral-flavoured oil will do (except coconut).
The Key Recipe Techniques:
- For this pound cake, we rely on creaming to incorporate lots of air into the batter for a super fluffy result. Start by beating the butter with the cream cheese and oil until it has the consistency of mayonnaise. It’ll hold soft peaks. If your ingredients aren’t warm enough for this to happen, simply saturate a dish towel with hot water and hold it on the bottom of the mixer as it beats. Beat again after the sugar is added.
- Temperature of ingredients is important. Here are my pro tips for quickly bringing baking ingredients to room temperature.
- Once the flour is added, the mixer’s only goal is to make a smooth batter. Keep the speed to medium and only beat long enough to get rid of dry patches and lumps. Now is not the time to walk away, and it is definitely not the time to use a high speed. Too much mixing will result in a tough crumb.
- Check the cake for doneness at the lower end of baking range. If your finger meets a bit of bouncy resistance, pull out your cooking thermometer. The temperature in the middle should register 190ºF (definitely no lower, and ideally not much higher). At this temperature the starch is set and makes for perfectly moist cake. If slightly lower, put it back for another 1-2 minutes. As you continue upwards toward 212ºF (boiling point), the moisture rapidly turns to steam and is lost.
Peach Pound Cake
- 5.5 oz salted butter softened
- 4 oz cream cheese softened
- 2 tbsp avocado oil or canola oil; any neutral-tasting oil is fine
- 1 cup + 2 tbsp granulated sugar
- 3 large eggs room temperature
- 1/2 tsp pure vanilla extract
- 7 oz all-purpose flour
- 1 tsp baking powder
- 1/2 tsp fine sea salt
- 8 oz diced peach 1 3/4 cups; 1 1/2 large or 2 small peaches
For Vanilla Glaze
- 1 cup confectioners’ sugar
- 4-6 tbsp whipping cream
- 1/4 tsp pure vanilla extract
- pinch of fine sea salt
- Preheat oven to 350ºF. Line a 6-cup (8-1/2 x 4-1/2" or 9 x 5") loaf pan with parchment paper, leaving a 2" overhang.
- Add butter, cream cheese and oil to bowl of standing mixer fitted with the paddle attachment. Beat on medium-high speed until very light and fluffy, with the texture of mayonnaise, about 3 minutes. (Hold a hot, damp towel on the bottom of the mixer bowl for a bit if the ingredients aren't warm enough to whip up smoothly.)
- Add sugar and beat another 2 minutes. Reduce speed to medium low and beat in eggs one at a time, scraping down sides of bowl between additions. Beat in vanilla extract.
- In a separate bowl, whisk together flour, baking powder and salt. With mixer speed on low, gradually add the flour mixture to the butter mixture. Increase speed to medium and continue beating *JUST* until batter goes from lumpy to smooth, 15- 20 seconds total. Watch closely and do not overmix or you will make the cake tough.
- Remove bowl from stand mixer and use a large rubber spatula to gently fold in peaches until about 80% incorporated. Transfer batter to loaf pan and smooth the top.
- Bake for about 60-70 minutes, until internal temperaturereaches 190ºF (or tester comes out clean – but thermometer is most reliable for cake perfection). Mine took exactly 65 minutes, but start checking at 60 minutes. Let cake cool for 5 minutes in the pan, then lift it out by the parchment paper and finish cooling completely on a wire rack.
- Whisk together all glaze ingredients, starting with 4 tbsp cream. Add more cream as needed to reach the consistency you like. Pour over cake, once it has cooled completely.