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sliced honey peach pound cake

Peach Honey Pound Cake

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
Prep Time 10 minutes
Cook Time 1 hour
Total Time 2 hours 10 minutes
Servings 12 slices
Calories 644 kcal
Author Jazzmine from Dash of Jazz

Ingredients

Peach Honey Pound Cake

  • 1 pound butter softened to room temperature
  • 6 eggs
  • 1 cup brown sugar
  • ½ cup honey
  • ¾ cup milk
  • 1 teaspoon vanilla extract
  • 4 cups flour
  • ½ teaspoon sea salt
  • ½ teaspoon cinnamon
  • 1 large peach peeled and diced

Peach Honey Glaze

  • 1 large peach peeled and diced
  • ½ cup honey
  • ½ cup powdered sugar sifted
  • 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.

Recipe Notes

  • Use a non-stick pan. I prefer a bundt pan 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.
Nutrition Facts
Peach Honey Pound Cake
Amount Per Serving
Calories 644 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 20g125%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 163mg54%
Sodium 402mg17%
Potassium 156mg4%
Carbohydrates 81g27%
Fiber 2g8%
Sugar 48g53%
Protein 8g16%
Vitamin A 1145IU23%
Vitamin C 2mg2%
Calcium 65mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.