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.
Preheat oven to 350 degrees. Grease and flour a bundt pan and set aside.
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.
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.
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.
Let cake sit in pan for about 10 minutes then carefully invert it onto a plate to finish cooling.
Meanwhile, make peach honey glaze: heat honey, powdered sugar, vanilla extract, lemon juice, and diced peach in a small saucepan over medium heat.
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.
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.