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Peach-Lemon Pound Cake

Sweet, citrusy comfort in every slice—this Peach-Lemon Pound Cake is the kind of treat that makes an ordinary day feel special. Simple ingredients and an easy method make it perfect for any home baker.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp salt
  • 1 cup butter softened
  • 1 cup sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 1 lemon lemon zest zest of 1 lemon
  • 2 tbsp lemon juice
  • 1 cup peaches diced, fresh or canned, drained
  • 1 cup powdered sugar for glaze
  • 2-3 tbsp lemon juice for glaze

Method
 

  1. Preheat oven to 350°F (175°C) and grease a loaf pan.
  2. Whisk together flour, baking powder, and salt in a bowl.
  3. Beat butter and sugar in a separate bowl until light and fluffy.
  4. Add eggs one at a time, then mix in vanilla extract, lemon zest, and lemon juice.
  5. Add dry ingredients and mix just until combined.
  6. Fold in diced peaches gently.
  7. Pour batter into prepared pan and bake for 50-60 minutes until golden and set.
  8. Let cake cool slightly, then drizzle with lemon glaze.

Notes

Store leftovers in the fridge for up to 3–4 days or freeze for up to 3 months. Serve with fresh fruit, whipped cream, or a scoop of vanilla ice cream for a comforting dessert.