If you’re searching for a luscious, fruit-forward dessert with Southern charm, this Two Step Fresh Peach Pound Cake Recipe delivers in every bite. It’s rich, buttery, and bursting with juicy peaches. The best part? It comes together with just two simple mixing steps—making it approachable for beginners and satisfying for seasoned bakers. With fresh seasonal peaches and a tender crumb, this cake is perfect for family gatherings, potlucks, or lazy Sunday afternoons. You’ll learn how to prep, bake, and serve it like a pro, with helpful tips and internal links to other peach-inspired favorites from RecipesLia.
Two Step Fresh Peach Pound Cake Recipe (Moist & Flavor-Packed!)
Table of Contents
The Story & Intro
A Peachy Southern Tradition
I’ll never forget the first time I baked this two step fresh peach pound cake with my grandmother. Her kitchen smelled like warm peaches and vanilla, and she always said, “Use real fruit—it makes all the difference.” That slice, moist and sweet, with golden buttery edges, felt like home on a plate.
Every summer, we’d visit a local orchard and handpick the ripest peaches. She’d let me peel them, sneaking slices as I worked. That memory lives on in this cake—no shortcuts, just pure ingredients and a whole lot of love.
This recipe brings together tradition and ease. While many pound cakes require layering or precise steps, this version keeps it simple. The peaches fold in gently, giving every bite bursts of flavor and just the right amount of moisture. It’s become one of my most requested summer bakes and a family favorite for years.
And if you enjoy rich peachy treats, you’ll also love this classic peach jam spread on a warm slice of cake or served with a spoonful of honey peach cream cheese cupcakes.
The Easy Two-Step Method
Simple Mixing, Big Flavor
One bowl. Two steps. That’s the magic behind this two step fresh peach pound cake. Start by placing your ingredients in the mixing bowl in the exact order listed—flour, sugar, butter, buttermilk, peach schnapps (or juice), eggs, and vanilla. No need to cream butter and sugar separately!
Begin by mixing on low for just one minute, then scrape the sides of the bowl. Bump the speed to medium and mix for two more minutes until smooth and combined.
Fold in your diced fresh peaches gently. Overmixing here can crush the fruit and release too much moisture—so go slow and let the fruit shine.
This simplified method is a game-changer if you’re used to traditional creaming techniques. And if you’re short on time, you can also explore simpler peach bakes like this peach cobbler cheesecake fruit salad for a no-bake option.
Ingredient Tips & Substitutions
Let’s talk about that special ingredient—peach schnapps. It intensifies the fruitiness and aroma, but if you don’t have it, substitute with peach nectar or orange juice. Either will keep the flavor light and balanced.
Buttermilk brings tang and moisture. If you’re out, use a homemade version: 1/2 cup milk + 1/2 tbsp lemon juice, let sit for 5 minutes.
Always go for ripe, in-season peaches. The riper the better—they’ll hold up in baking and naturally sweeten your batter. This tip also works great when baking something like millionaire peach salad where fruit texture matters.
Baking to Perfection
From Pan to Oven
Preheat your oven to 325°F and prepare a 10-inch tube pan. Either use Wilton cake release or grease with solid vegetable shortening and dust with granulated sugar. This not only prevents sticking but gives the cake a golden, slightly crisp crust.
After folding in your peaches, pour the batter into the pan and smooth out the top. Bake for 1 hour and 25–35 minutes. Start checking at 1 hour 20 with a wooden pick—no wet crumbs means you’re done.
Cool on a wire rack for 20 minutes in the pan before inverting. Be gentle; it’s a dense, rich cake, and this step helps it settle.
If you’re in a baking groove, consider making this alongside these peach muffins—a great way to use up the rest of your fruit haul.
Cream Cheese Glaze (Optional but Perfect)
While totally optional, a cream cheese glaze adds creamy richness to balance the sweet crumb of the cake. Simply combine 4 oz cream cheese, 1 cup powdered sugar, 1–2 tablespoons milk, and a touch of vanilla. Drizzle generously once the cake is completely cool.
The glaze also works beautifully over simpler fruit-forward cakes like these peach crumb bars. It brings everything together and gives that picture-perfect finish for any occasion.
Storing, Freezing & Serving
How to Store It Right
This cake keeps well—up to 5 days in an airtight container in the fridge. You can also slice and freeze individual portions. Wrap in plastic and foil, then thaw at room temperature or microwave in 15-second bursts.
Because it’s rich, a little goes a long way. Serve at room temp or slightly warmed with a scoop of vanilla ice cream.
Need a cooling side? Try it with peach sorbet without an ice cream maker on hot summer days. The contrast between warm cake and frozen fruit is divine.
Leftover Ideas You’ll Crave
Leftovers are never boring with this cake. Use slices to make French toast, layer into a trifle with whipped cream and berries, or even cube and freeze for quick desserts later.
If you enjoy baked fruit desserts with warm spices, this pairs well with cinnamon sugar baked peaches. Both are low-effort ways to bring comfort to your kitchen.
Print
Two Step Fresh Peach Pound Cake Recipe (Moist & Flavor-Packed!)
- Total Time: 1 hour 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A buttery, moist two step fresh peach pound cake packed with juicy peaches and a hint of peach schnapps. Perfect for summer gatherings.
Ingredients
4 cups all-purpose flour, sifted
3 cups granulated sugar
2 cups butter, room temperature
1/2 cup buttermilk
1/2 cup peach schnapps (or nectar)
6 large eggs, room temperature
2 teaspoons vanilla extract
2 1/2 cups fresh peaches, diced
Instructions
1. Preheat oven to 325°F. Grease and sugar a 10-inch tube pan.
2. Add flour, sugar, butter, buttermilk, schnapps, eggs, and vanilla to mixer in order.
3. Mix on low for 1 minute. Scrape sides. Mix on medium 2 more minutes.
4. Fold in diced peaches gently with spatula.
5. Pour into prepared pan and smooth the top.
6. Bake for 1 hour 25 to 1 hour 35 minutes. Check with wooden pick.
7. Cool in pan 20 minutes, then invert onto serving dish.
8. Optional: drizzle with cream cheese glaze once fully cool.
Notes
Sub peach schnapps with peach nectar or orange juice.
Store in fridge up to 5 days. Freeze sliced portions wrapped tightly.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 592
- Sugar: 47g
- Sodium: 268mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 74g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 140mg
FAQs About Peach Pound Cake
Can I use canned peaches instead of fresh?
Yes, but drain them well and pat dry with paper towels. Canned peaches are softer, so fold gently and reduce the amount slightly to avoid excess moisture.
Can I skip the peach schnapps?
Absolutely. You can substitute with peach nectar, orange juice, or even apple juice. The goal is to add subtle fruity undertones.
What’s the best pan for this cake?
A 10-inch tube pan is ideal. You can also use a bundt pan, but avoid ones with intricate patterns—the peaches may stick.
Why did my pound cake sink in the middle?
This usually happens from underbaking or opening the oven too early. Be sure to check with a skewer and don’t peek before 1 hour 20 minutes.
Conclusion
This two step fresh peach pound cake recipe is everything you want in a summer bake easy, elegant, and rich with real fruit flavor. Whether you’re serving it at a brunch, taking it to a picnic, or saving it for a cozy slice after dinner, it never disappoints. With a quick method, Southern tradition, and fresh peaches leading the way, this cake belongs in your go-to recipe list. Happy baking!
