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 in a large bowl with an electric mixer until light and fluffy. Add 5 eggs, one at a time, beating well after each addition before adding the next. Beat in remaining 1 egg, vanilla extract, and almond extract together; add flour mixture, alternating with peach mixture, mixing until just combined.

Step 4

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