Nothing beats peach pound cake for summer's delicious, juicy flavours. This recipe works with fresh or frozen peaches, so summer is year-round.
In the midst of the summer growing season, few things compare to fresh, local peaches' juiciness and true peach flavour.
I love biting into a ripe peach and needing a bib (or bowl!) to catch the luscious juices. The next best thing is finding peach dessert recipes like this peach pound cake that highlight those luscious, sunshine-y flavours.
Peach pound cake is delicate, moist, and not too dense, with bits of juicy peaches throughout. Fresh peaches are preferable, but frozen peaches may be used to make this delectable pound cake year-round.
Due to its quick freezing after leaving the farm, frozen fruit preserves its flavours, colours, and nutrients.
Ingredients1 cup softened butter2 cups sugar 6 big room-temperature eggsAdd 1 tsp almond and 1 tsp vanilla3 cups all-purpose flour
1/4 tsp baking soda
1/4tsp salt
1/2 cup sour cream
Peach diced fresh or frozen
Whipped cream, optional
Put batter in pan. Bake 60–70 minutes until a toothpick inserted in the centre comes out clean. Cool in pan for 10 minutes before transferring to wire rack to finish. Add peaches and whipped cream if preferred.
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