Name: Georgia Peach Pound Cake
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Ingredients: 1 cup Butter or margarine, softened (at room temperature); 2 cups White sugar; 4 large Eggs (at room temperature); 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 (into 1/2-inch pieces)

Jump to Recipe

Creamy, juicy peaches folded into a dense, buttery cake — that’s the magic of this Georgia Peach Pound Cake. This recipe is the kind of comfort dessert that fills the kitchen with a warm, fruity aroma and brings smiles at the first forkful. Fun fact: peaches are known as the “fruit of the gods” in Georgia, and a ripe peach really can taste like summertime in every bite.

This cake is special because it’s simple to make, uses straightforward pantry ingredients, and highlights fresh fruit in a way that feels both nostalgic and elegant. Ready in about an hour plus cooling time, it’s perfect for busy bakers who want a gorgeous, family-friendly dessert without fuss. If you come from a blog that enjoys classic Southern flavors, you might also like our classic Georgia Peach Pound Cake for another take on peachy goodness. Get your pans ready — you’ll want to share this with neighbors and family.

What is Georgia Peach Pound Cake?

What makes this a Georgia Peach Pound Cake — is it the peaches, the charm, or a hefty dose of Southern hospitality? Probably all three. Named for the juicy, sun-ripe peaches common in Georgia, this pound cake celebrates the fruit with a dense, buttery base that lets the peaches shine. Who decided to call it that — a marketing genius or someone who loved gifting pies to neighbors? Either way, the cake gives a wink to the old saying that “the way to a man’s heart is through his stomach.” Want to test that theory? Bake this cake and see how quickly people line up for seconds. Try it and tell us what happened.

Why You’ll Love This

This pound cake is irresistible for three simple reasons:

Peach-forward flavor: Fresh, chopped peaches are gently tossed in flour and folded into a rich batter so each bite is soft, juicy, and aromatic.
Cost-effective and homemade: Making this at home is cheaper than buying specialty bakery cakes, and you control the quality — use ripe peaches at peak season for big savings and flavor.
Versatile toppings: Serve plain, dusted with powdered sugar, drizzled with a simple glaze, or topped with vanilla ice cream and toasted pecans for extra texture.

The result is a cake that’s denser than a simple sponge but more tender than a loaf, with juicy pockets of peach throughout. If you love fruit-forward desserts, this is a lighter cousin to the peach cobbler you might already enjoy — for another spin on peach and cake, check out our peach cobbler pound cake. Ready to bring summer to your table? Let’s bake.

How to Make

Quick Overview

This recipe is straightforward: cream butter and sugar, add eggs and vanilla, fold in dry ingredients, mix in peaches, and bake. The method is forgiving for beginners, producing a dense, moist cake with a tender crumb. Expect about 15–20 minutes prep and 60–70 minutes baking time. The standout element is the bursts of fresh peach that keep each slice juicy and bright.

Ingredients

1 cup butter or margarine, softened to room temperature
2 cups white sugar
4 large eggs, at room temperature
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 into 1/2-inch pieces

Directions

Preheat oven to 325°F. Grease a 10-inch tube pan thoroughly and coat the greased surface with a light dusting of sugar to help the cake release and add a subtle crust.
In a large bowl, cream the softened butter and sugar together until the mixture is light, pale, and fluffy — about 3–5 minutes with an electric mixer on medium speed. Scrape down the sides as needed.
Add the eggs one at a time, beating well after each addition so the batter stays smooth and emulsified. Stir in the vanilla extract until evenly combined.
Sift 2 3/4 cups of the flour with the baking powder and salt. Gradually add the dry ingredients into the creamed mixture, mixing just until incorporated. Avoid over-mixing to keep the cake tender.
Place the reserved 1/4 cup flour in a small bowl and toss the chopped peaches with it until lightly coated. This prevents the peaches from sinking to the bottom of the pan. Gently fold the floured peaches into the batter until evenly distributed.
Spread the batter evenly into the prepared 10-inch tube pan, smoothing the top with a spatula. Bake in the preheated 325°F oven for 60–70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top browns too quickly, tent loosely with foil after about 45 minutes.
Let the cake cool in the pan for 10 minutes on a wire rack, then invert the pan to remove the cake and cool completely on the rack before slicing. This helps the cake set and makes cleaner slices.

Georgia Peach Pound Cake

What to Serve With

Pair this cake with a scoop of vanilla ice cream for a classic contrast of warm cake and cold cream. A dollop of whipped cream with a sprinkle of toasted pecans brings a crunchy element that complements the peaches. For drinks, try sweet iced tea, a sparkling lemonade, or a chilled dessert wine. If serving a full Southern-inspired spread, a simple green salad with a bright vinaigrette balances the richness of the cake.

For a brunch spread, serve slices alongside fresh berries and a light yogurt parfait. If you want a retro twist, a slice with a glass of milk or coffee is timeless — and always satisfying. For another citrus-y cake pairing idea, check out our 7-Up pound cake.

Top Tips for Perfecting

Use ripe but firm peaches: Overripe fruit can make the batter too wet. If peaches are exceptionally juicy, pat them gently with paper towel before tossing with flour.
Room-temperature ingredients: Butter and eggs at room temp blend more evenly for a smooth, stable batter.
Don’t overmix: Once you add the flour, mix just until combined to keep the cake tender.
Prevent sinking: Toss peaches with the reserved flour to help them stay suspended throughout the cake.
Baking time check: Start checking at 55 minutes with a toothpick; ovens vary, and you want moist crumbs, not wet batter.
Pan prep: Greasing and sugaring the tube pan gives a nice exterior finish and helps the cake release cleanly.

Storing and Reheating Tips

Refrigeration instructions: Wrap the cooled cake tightly in plastic wrap or store in an airtight container. It will keep in the refrigerator for 4–5 days.
Freezing instructions: For longer storage, wrap slices individually in plastic wrap and place in a freezer-safe bag; freeze up to 2 months. Thaw overnight in the refrigerator before serving.
Shelf life details: At room temperature, the cake will be fine for 1–2 days if wrapped well, but refrigeration prolongs freshness because of the fruit.
Reheating methods: Warm slices in a 300°F oven for about 8–10 minutes or microwave a slice for 10–15 seconds for a freshly baked feel. Serve warm with ice cream or whipped cream for best results.

FAQs

Can I use canned peaches instead of fresh?
Yes, you can use drained canned peaches, but reduce added liquid if they are syrup-packed. Pat them dry and toss in the reserved flour to prevent sinking.

Can I make this cake in a loaf pan instead of a tube pan?
Yes. Bake in a greased 9×5-inch loaf pan; baking time may be slightly shorter (45–60 minutes). Check with a toothpick for doneness.

Is there a dairy-free option?
Use a dairy-free margarine or plant-based butter substitute and ensure your margarine is suitable for baking. The texture will be similar though slightly different.

Can I add a glaze or frosting?
A simple glaze of powdered sugar and milk or vanilla makes a lovely finish. Drizzle lightly after the cake is completely cool so the glaze sets nicely.

How do I prevent the peaches from making the cake soggy?
Toss peaches in the reserved flour to absorb excess juices and fold gently into batter. Also avoid using overly ripe, mushy peaches.

Conclusion

This Georgia Peach Pound Cake is worth making for its buttery richness, bursts of fresh peach, and the warm, nostalgic feeling it brings to the table. Easy enough for a weekday treat and handsome enough for a weekend gathering, it’s a reliable crowd-pleaser that rewards simple, seasonal ingredients. If you’d like to compare other Southern takes on peach pound cake, see Georgia Peach Pound Cake – Spicy Southern Kitchen. Give this recipe a try, share it with friends, and enjoy the flavor of Georgia any time of year.