Creamy, juicy, and warmly spiced, this Georgia Peach Pound Cake is the kind of dessert that smells like summer and tastes like a hug. With tender cake crumb studded with sweet fresh peaches and a buttery finish, it’s an easy crowd-pleaser that comes together with simple pantry ingredients. Fun fact: Georgia produces some of the sweetest peaches in the United States, and a ripe Georgia peach practically begs to be baked into a pound cake. If you love straightforward bakes that deliver big flavor, this recipe is for you.

This pound cake is special because it’s simple to make, quick to prep, and perfect for family gatherings or an afternoon treat. If you enjoy classic pound cakes and want something fruit-forward, you’ll find this as comforting as a classic bundt but with juicy peach pockets. For another take on fruity pound cakes, check out this homemade Georgia peach pound cake variation on the site to compare techniques and serving ideas. Let’s bake something delicious — you’re going to love how approachable this is.

What is Georgia Peach Pound Cake?

What makes this cake “Georgia Peach” besides the obvious peachy goodness? Think of it as the Southern cousin of a classic pound cake, updated with fresh, ripe peaches folded directly into the batter so every slice has little bites of summer. Where did the name come from—did a charming peach farmer whisper it into a baker’s ear? Maybe. Did someone wisely realize “the way to a man’s heart is through his stomach.” and named the cake accordingly? Absolutely. Try it once and you’ll understand why locals brag about it. Go ahead — bake it and see if you don’t become the neighborhood favorite.

Why You’ll Love This

• Juicy peach pockets: Fresh peaches bake down slightly but keep texture, giving bursts of fruity juice in every bite. The contrast of tender cake and peach pieces is irresistible.
• Budget-friendly indulgence: Making this at home costs a fraction of store-bought desserts and lets you use seasonal fruit for the best value.
• Simple, family-friendly recipe: With straightforward steps and common ingredients, kids can help measure and fold, and everyone will enjoy the reward.

If you like other fruit pound cakes, this has a lighter, fruitier profile compared to a dense classic — try it alongside a peach cobbler pound cake for a delicious comparison. Warm a slice and enjoy a homemade moment with your family tonight.

How to Make: Quick Overview

This recipe is easy, forgiving, and built on classic pound cake technique with a fruity twist. Preparation is mostly creaming butter and sugar, folding in eggs, and gently incorporating flour and peaches so the batter stays light. The texture is rich but tender, with soft peach bits throughout and a golden crust. Expect about 15 minutes prep and 60–70 minutes baking, plus cooling time. The standout element is the peaches tossed with reserved flour so they sink less and distribute evenly.

Ingredients

• 1 cup butter or margarine, softened to room temperature
• 2 cups white sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour, divided (reserve 1/4 cup)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups fresh peaches, pitted and chopped (about 2–3 medium peaches)

Directions

1. Preheat the oven to 325°F. Grease a 10-inch tube pan thoroughly and coat the greased surface with a light dusting of sugar to help release the cake and add a slight crunch.
2. In a large mixing bowl, cream the softened butter and white sugar with an electric mixer on medium speed until light and fluffy, about 3–5 minutes. Scrape the bowl occasionally.
3. Add the eggs one at a time, beating well after each addition so the mixture stays smooth. Stir in the vanilla extract until combined.
4. Sift together 2 3/4 cups of the all-purpose flour with the baking powder and salt. Gradually add the dry mixture into the creamed mixture, mixing just until incorporated — do not overmix.
5. Toss the chopped fresh peaches with the reserved 1/4 cup flour to coat them; this helps prevent the peaches from sinking to the bottom. Gently fold the floured peaches into the batter until evenly distributed.
6. Spread the batter evenly into the prepared 10-inch tube pan and smooth the top. Bake in the preheated oven for 60–70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil.
7. Remove the pan from the oven and cool on a wire rack for 10 minutes. Run a knife around the edges and invert the cake onto the rack to cool completely. Optional: top with a simple homemade peach sauce by pureeing some peaches and cooking with a little cornstarch until thickened, then spoon over slices.

What to Serve With

• Fresh whipped cream or a scoop of vanilla ice cream for a classic dessert pairing.
• A dollop of warm homemade peach sauce for extra peach flavor and moistness.
• Lightly toasted nuts on the side, like pecans, to add crunch and Southern authenticity.
• A pitcher of iced tea, cold milk, or a sparkling lemonade to balance the cake’s sweetness for an afternoon gathering.

Top Tips for Perfecting

• Use ripe but firm peaches: Overripe peaches can be too watery and make the batter soggy. Firm-ripe peaches create the best texture.
• Room-temperature ingredients: Make sure butter and eggs are at room temperature so they incorporate smoothly and create the lightest crumb.
• Don’t overmix after adding flour: Overworking the batter will develop gluten and lead to a tougher cake. Fold gently.
• Flour the fruit: Toss peach pieces with the reserved flour to keep them suspended and evenly distributed in the cake.
• Check doneness with a toothpick: Start checking at 55 minutes; ovens vary. If the top is browning too fast, tent foil loosely.

Storing and Reheating Tips

• At room temperature: Store the cake covered at room temperature for up to 2 days. Keep it in an airtight container or wrapped in plastic wrap to prevent drying.
• In the refrigerator: Because of fresh fruit, refrigerate leftover slices for up to 5 days in an airtight container. Bring to room temperature before serving for best flavor.
• Freezing: Wrap cooled, sliced portions tightly in plastic and then foil; freeze for up to 3 months. Thaw overnight in the refrigerator and then bring to room temperature.
• Reheating: Warm individual slices in the microwave for 10–15 seconds or in a 300°F oven for 5–8 minutes to refresh the texture. Add a scoop of ice cream or warm sauce for serving.

FAQs

Can I use frozen peaches instead of fresh?
Yes, but thaw and drain frozen peaches well and toss them with the reserved flour before folding into the batter to minimize excess moisture.

Can I use oil instead of butter?
Butter gives the best flavor and structure for a pound cake. Replacing all butter with oil will change texture and flavor; if substituting, use a recipe designed for oil-based cakes.

Do I need a tube pan?
A 10-inch tube pan helps the cake bake evenly. You can use a bundt pan, but adjust baking time and check doneness early, as pan depth affects bake time.

How do I prevent the peaches from sinking?
Tossing the chopped peaches in the reserved 1/4 cup flour coats the pieces and helps them suspend in the batter rather than sinking.

Can I add spices like cinnamon or nutmeg?
Yes — add 1/2 to 1 teaspoon of ground cinnamon or a pinch of nutmeg to the dry ingredients for a warm spice note that pairs beautifully with peach.

Conclusion

This Georgia Peach Pound Cake is worth every minute of its simple prep: it’s moist, fragrant, and full of fresh peach flavor while being approachable for bakers of any skill level. Whether you serve it warm with ice cream or slice it thin for a tea-time treat, it’s an easy way to celebrate seasonal fruit and charm family and friends. If you’re curious to see another version and compare techniques, check out this classic Georgia Peach Pound Cake – Spicy Southern Kitchen recipe for extra inspiration.

Georgia Peach Pound Cake

Creamy, juicy, and warmly spiced, this Georgia Peach Pound Cake is the kind of dessert that smells like summer and tastes like a hug.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Dessert

Cuisine American

Servings 8 servings

Equipment

• 10-inch Tube Pan
• Mixing Bowl
• Electric Mixer

Ingredients

  

Ingredients

• 1 cup Butter or margarine, softened At room temperature
• 2 cups White sugar
• 4 large Eggs
• 1 teaspoon Vanilla extract
• 3 cups All-purpose flour, divided Reserve 1/4 cup for tossing peaches
• 1 teaspoon Baking powder
• 1/2 teaspoon Salt
• 2 cups Fresh peaches, pitted and chopped About 2–3 medium peaches

Instructions

 

• Preheat the oven to 325°F. Grease a 10-inch tube pan thoroughly and coat the greased surface with a light dusting of sugar.
• In a large mixing bowl, cream the softened butter and white sugar with an electric mixer on medium speed until light and fluffy, about 3–5 minutes.
• Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until combined.
• Sift together 2 3/4 cups of the all-purpose flour with the baking powder and salt. Gradually add the dry mixture into the creamed mixture, mixing just until incorporated.
• Toss the chopped fresh peaches with the reserved 1/4 cup flour to coat them; gently fold the floured peaches into the batter until evenly distributed.
• Spread the batter evenly into the prepared pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
• Remove the pan from the oven and cool on a wire rack for 10 minutes. Invert the cake onto the rack to cool completely.

Notes

Serve with fresh whipped cream or vanilla ice cream. Optionally top with a homemade peach sauce.

Keyword Easy, Fruit