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Sugar Crusted Sweet Peach Pound Cake

Welcome peach season with this Sugar Crusted Sweet Peach Pound Cake that requires less than 10 ingredients, all of which you likely have on hand (minus fresh peaches) and can be whipped up super quickly!

Sweet Peach Pound Cake

And I know what you’re thinking….that’s not the prettiest cake I’ve ever seen and I’d agree with you, however, it’s beautiful taste far exceeds what it lacks in outer beauty. And while I did briefly consider pouring something over it, or sprinkling powdered sugar on it, just to enhance its beauty I ultimately decided it did not need it.

Sweet Peach Pound Cake

It’s pure peach perfection when enjoyed for breakfast/brunch with a dollop of whipped cream and a sie of coffee but it is also perfect for summertime dessert with a scoop of vanilla ice cream. Heck, you could even have it in the middle of the day for an afternoon snack!

Sweet Peach Pound Cake

Sugar Crusted Sweet Peach Pound Cake

Yield: 8
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

Baked in a Bundt pan (you can also use a tube pan) with only 8 ingredients, this cake with its lightly sugared crust will have guests raving. Served with a scoop of ice cream in the afternoon or topped with whipped cream for breakfast, this recipe represents the best of summertime. 


  • 1 cup plus 2 tablespoons butter
  • 2 1/4 cups sugar, divided
  • 4 eggs
  • 1 teaspoon vanilla
  • 3 cups all-purpose flour, divided
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups chopped, fresh peaches


Grease a Bundt pan (or 10-in. tube pan) with 2 Tbsp. butter. Sprinkle pan with ¼ cup sugar.

Cream remaining 1 cup butter, gradually adding remaining 2 cups sugar until well beaten. Add eggs, 1 at a time, beating well after each addition. Add vanilla.

In a medium bowl, combine 2¾ cups flour, baking powder and salt; gradually add to creamed mixture, beating until well blended. Dredge peaches with remaining ¼ cup flour. Fold peaches into batter. Pour batter into prepared pan. Bake at 325 degrees for about 50 minutes or until a toothpick inserted comes out clean.

Allow cake to cool in pan before inverting onto a plate or cake stand.

Sweet Peach Pound Cake

I chopped the peaches so that every couple of bites got a bit of peach, but you could certainly leave your peaches larger if you so desired.

Sweet Peach Pound Cake

Besides the juicy sweet flavor that only fresh peaches provide, the highlight of this unstuffy old-fashioned pound cake is the signature sugared crust. It’s a bit of crunch that is undeniably one of the best parts….and why I refrained from pouring anything on top of it.

Sometimes you have to just let things be as they are meant to be and this Sugar Crusted Sweet Peach Pound Cake is just fine on its own.

Are you as excited for peach season as I am?

Here’s some more favorites to get you through the summer:

Peach Crisp Pie

Frozen Peach Bellinis

Summertime Spiked Peach Tea