Moist Peach Pound Cake

This moist peach pound cake recipe uses canned peaches to make two loaves; one for now, and one to freeze for later, or share with friends and family.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 20 mins
• Calories: 310 Calories

Ingredients

• 6 eggs
• 1 teaspoon vanilla extract
• 1 cup butter, softened
• 3 cups all-purpose flour
• 1 teaspoon almond extract
• 3 cups white sugar
• 1 (29 ounce) can peaches, drained and mashed
• 0.5 cup sour cream
• 0.5 teaspoon salt
• 0.25 teaspoon baking soda

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease and sugar two 9x5-inch loaf pans.

Step 2

Combine flour, salt, and baking soda in a large bowl. Mix peaches and sour cream together in a separate bowl.

Step 3

Beat sugar and butter together with an electric mixer in a large bowl until light and fluffy. Add eggs one at a time, and blend completely into mixture before adding the next. Beat in vanilla extract and almond extract with last egg. Add flour mixture alternately with peach mixture, mixing until just combined.

Step 4

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 65 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.