Peach Poundcake

I made this lovely cake three times in the last week for my local Meals on Wheels. I tried a couple of variations to streamline it and it was delicious every time. I cut the peaches up the night before and covered them with some of the sugar and let them sit overnight. They were great in the cake and puréed. And I added the juice from the peaches macerating to the icing along with the peach purée left in the Vitamix. Delish! It is has an old fashioned delicate taste - simply of ripe peaches.

I found this way too sweet even with only 1c sugar and no icing. It was still delicious but next time would tone down the sugar. I added 1/2 top almond extract too, which was great.

Terrific pound cake. Swapped in peaches, nectarines and pluots. Made it twice to measure, and both times it spilled over during baking. Be sure to put a baking sheet under your loaf pan to catch the yummy goblets that fall out and cook…you’ll want to eat those.

This cake is edible, but for me, a waste a beautiful peak season peaches. I didn't find the flavor to be intensely peachy, even though I used more peach as many readers suggest. I think a great neutral pound cake with fresh macerated peaches on top would far surpass this cake in every way.

Good - pretty standard pound cake. I’m going to try the almond cake with peaches and cream - sounds more interesting.

I made this. A couple of notes. The recipe calls for kosher salt. As I used table salt, I halved the amount. The cake could have used more salt. As one of the other commenters mentioned, I decided to put some peach schnapps in the glaze. Though the addition was tasty, the glaze never hardened. It was very sticky and stayed that way. I also think some lemon zest in the cake batter would have brought more life to the cake. I baked mine in a Bundt pan too & it baked up nicely in 60 minutes

I love this so much I make multiples for friends and the freezer! I skip the icing - makes it too sticky and hard to wrap. It’s moist enough as is - and especially great with a dollop of fresh whipped cream!

Absolutely delicious but I’ve only made it once and want to do some tweaks. I made it with gluten free 1 for 1 flour and that was successful. I also put it into a Bundt pan because even though I had the correct size loaf pan, there was too much batter. I’d like to cut down the sugar in the cake and add more peach chunks. I may also sub peach schnapps for the vanilla as the peach flavor in the cake is quite mild. I understand the notes that the icing is too sweet, but the intense peach flavor a;

Per the recipe, I didn't peel the peaches: the icing was a lovely shade of pink from the red skins. I added an extra 1c confectionary sugar because I didn't have enough of the peach puree-egg-butter-vanilla mixture to pour & spread over the cake: everyone loved the icing. I had to bake it 85 min to get a clean toothpick: it was very moist & very delicious. The cake rises a lot; next time, I'll place it on the 2nd from the bottom oven shelf. It was a challenge to get it from pan to wire rack.

A moist, cakey poundcake, but not particularly peachy. I used deliciously ripe fruit but the flavor didn't translate... it was subtle at best. Next time I have perfect peaches, I'll eat them out of hand.

I have made this more than a dozen times, including just now. I use frozen peaches so that I can make it year-round, and it comes out perfectly each time, with a lovely color. I find that the glaze usually needs 1.5 cups of powdered sugar to create the right consistency. Also, after making it I pour it into a measuring cup and refrigerate while making and baking the cake -- that also thickens it a bit. Too thin, and the glaze pours right off the hot cake.

Sooo good!! I didn't have a loaf pan so I made it on a sort of skillet, and completely forgot the icing.

Good pound cake, but for us, the peachiness only comes through in the glaze, not the cake itself, so disappointing overall and not worth it. And yes, I used prime, in season, locally grown peaches so they were not at fault. Much better to make a classic vanilla or almond poundcake and serve macerated peaches on the side.

This is a great idea in theory, but without the icing, the cake doesn't taste remotely peach-y.

I thought the cake was absolutely delicious as is, but I had almost half the cake left over after serving it to company, So I decided to repurpose it as a scrumptious trifle. I had about 1/2 cup of the glaze left over, so I mixed that with a sliced fresh peach. Then I layered pieces of the leftover cake with the peach mixture and lots of whipped cream. It made enough to serve 6 and it was sensational!