Recipe development is a funny process. As a food blogger, I’m constantly taking note of inspiration, whether it be something I’ve tried at a restaurant (not really happening lately), an old family favorite, or just an idea that strikes me. Then I have to run it through our good friend, Google, to see if it already exists and has been overdone. If so, it doesn’t mean I won’t make the recipe. I just might not make a whole blog post production out of it. This Peach Honey Pound Cake & Glaze recipe made the cut, though. And I’m so glad it did. Keep scrolling to find out exactly how that happened.

drizzling peach honey glaze over top of honey peach pound cake

I knew I wanted to work on a new pound cake recipe for you this month and search results indicated that the combination I had planned out might be something the streets were looking for. But I couldn’t find all the necessary ingredients at the grocery store. So I looked to what I had on hand: an abundance of fresh juicy peaches and lots of local honey. Et voila, my peach honey pound cake was born. It’s basically peach cobbler in a cake.

baked peach honey pound cake

First things first: what is pound cake? It is cake made with the measurements of one pound for each of the key ingredients–so one pound of eggs, butter, flour, and sugar, respectively. You might know that pound cakes are a favorite in my family and that I follow the tradition of my late maternal grandmother, Carolyn, in making them. If you didn’t know that, this pineapple pound cake is a good place to start. From there, peep the Neapolitan pound cake inspired by cakes my mom baked during my childhood. Then, you might want to wander over to this sweet tea pound cake or this holiday vanilla peppermint pound cake. I told you pound cakes were a favorite, right? Anyway, back to today’s peach honey pound cake!

peach honey glaze on honey peach pound cake

I had actually planned to share a pound cake recipe later in the month but changed tack based on available ingredients and the result is nothing short of stunning. We are in that sweet spot of peach season where peaches are plump, juicy, and CHEAP. And this peach honey pound cake is exactly what the name implies: classic buttery pound cake, with rich honey flavor and juicy peaches both inside and on top of the cake. It’s simple to make and the ingredients are straightforward. The most difficult thing you’ll do when making pound cake here is peeling two peaches. The flavor stars are obviously fresh peaches and honey but you might be wondering exactly how they come into this honey peach pound cake. Don’t worry. I got you! Both honey and diced peaches go into the cake batter as well as a positively scrumptious glaze lovingly spooned over top of the whole thang.

slice of honey peach pound cake

And the honey peach glaze is truly something special, y’all. It’s a bit of a spin on my fresh fruit compote recipe. I use local wildflower honey so the smell while it cooks up is dreamy and sweet. Think fragrant wildflowers and super ripe peaches drenched in honey. It’s good. I can’t quite put into words how delectable this peach honey pound cake is. You simply must try it out for yourself to truly understand. The pictures are mouthwatering but they don’t even do it justice. Trust me!

Peach Pound Cake Tips

This pound cake recipe is fairly simple but here are a few tips to help you bake a pound cake without issue.

  • Use a non-stick pan. I prefer a bundt or tube (think angel food) pan for pound cakes. Be sure to grease and flour it just to be on the safe side. Here’s a great visual on how to grease and flour a cake pan.
  • Bake on the middle rack. This will help the pound cake bake evenly instead of burning on one side or the other.
  • Check for doneness at multiple points. Stick a toothpick or skewer into different parts of the cake to ensure it baked evenly.

Wondering how to stop fruit from sinking to the bottom of your cake? Be sure to mix the diced peaches in with your dry mixture before mixing all the batter together. Dredging the peach bits in flour like this will provide a barrier that helps them “float” in the batter instead of sinking to the bottom. So you won’t wind up with awkward clusters of peach throughout the cake. You also wont get burnt peaches all along the edges of your cake. Just take my advice, OK? I share this tip all the time, but it’s worth repeating because not heeding it can have disastrous results for your peach honey pound cake. And we don’t want that at all. You won’t get peach cobbler pound cake results that way.

pound cake topped with honey peach glaze

I’m confident that you’ll fall in love with my peach honey pound cake. Leave me a comment to tell me how it turns out for you. And sharing is caring so be sure to pin this recipe on Pinterest. Thanks for reading!

P.S. more peach recipes

5 from 2 votes
sliced honey peach pound cake
Peach Honey Pound Cake
Prep Time
10 mins
Cook Time
1 hr
 

Fresh summer peaches and local wildflower honey are infused into a classic buttery pound cake then the whole situation is made even better by a delectable peach honey glaze.

Course: Dessert
Cuisine: American, Soul Food
Keyword: honey cake recipe, honey peach pound cake, how to make moist pound cake, peach cake recipe, peach cobbler cake, pound cake glaze, pound cake with peaches, southern pound cake recipe
Servings: 12 slices
Author: Jazzmine from Dash of Jazz
Ingredients
Peach Honey Pound Cake
  • 1 pound butter softened to room temperature
  • 6 eggs
  • 1 cup brown sugar
  • 1/2 cup honey
  • 3/4 cup milk
  • 1 teaspoon vanilla extract
  • 4 cups flour
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cinnamon
  • 1 large peach peeled and diced
Peach Honey Glaze
  • 1 large peach peeled and diced
  • 1/2 cup honey
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
Instructions
  1. Preheat oven to 350 degrees. Grease and flour a bundt pan and set aside.

  2. Cream butter in a mixer or food processor until smooth and a slightly lighter shade of yellow. Add eggs, honey, brown sugar, vanilla extract, and milk and continue mixing until uniform.

  3. In another bowl, mix together flour, sea salt, and cinnamon. Dredge diced peach in flour mixture until coated then add wet mixture to dry and stir by hand until uniform and no dry pockets remain.

  4. Pour batter into prepared bundt pan and bake on middle rack for about an hour or until a toothpick inserted into multiple parts of the cake comes out clean.

  5. Let cake sit in pan for about 10 minutes then carefully invert it onto a plate to finish cooling.

  6. Meanwhile, make peach honey glaze: heat honey, powdered sugar, vanilla extract, lemon juice, and diced peach in a small saucepan over medium heat.

  7. Stir until powdered sugar dissolves and bring to a boil. Reduce heat to low and simmer for 15-20minutes or until slightly thickened and remove from heat. The glaze will thicken more as it cools.

  8. To finish cake, spoon glaze over top and allow it to run down sides of cake. If not serving cake immediately, reserve glaze until ready to serve.

sliced pound cake with text overlay "the best honey peach pound cake recipe"

side view of honey peach pound cake with text overlay "pound cake with honey peach glaze"

overhead view of glazed pound cake with text overlay "peach honey pound cake"

peach honey pound cake with diced peaches and glaze on top

slice of honey peach pound cake on three stacked plates with text overlay

bundt cake with diced peaches glazed in honey on top