Peach Cobbler Pound Cake

4.50 from 6 votes

Peach Cobbler Pound Cake has all the bright and sunny flavors of peach cobbler with the buttery, dense goodness of a moist, pound cake. The soft cake crumb, those sweet, juicy peaches in every bite, and the finishing touch of a lemony, cream cheese glaze make it absolutely irresistible!

Prep Time30

Cook Time1 25

Cool Time2

Total Time1 57

Course: Dessert

Cuisine: American, Southern

Keyword: Peach Cobbler Pound Cake

Servings:

Calories: 438kcal

Author: Kelly Anthony

Ingredients

For the Cake:

1 (16-ounce) bag frozen peaches, thawed or 6-8 fresh, ripe peaches
3 cups cake flour
1-¼ teaspoon fine sea salt
4 large eggs, plus 2 yolks
¼ cup milk
2 teaspoons pure vanilla extract
1-½ cup room-temperature, unsalted butter (plus extra for greasing)
6 ounces room-temperature cream cheese
3 cups granulated sugar
zest of a lemon

For the Cream Cheese Lemon Glaze:

2 tablespoons room temperature cream cheese
2 tablespoons room temperature, unsalted butter
1 ¼ cup powdered sugar
1 tablespoon fresh lemon juice
¼ teaspoon pure vanilla extract

Instructions

If using frozen peaches, chop the peaches into a ½" dice and set them aside in a colander over a bowl to drain. If using fresh peaches, peel, dice, and set aside.
Place a rack in the center of the oven and preheat the oven to 300°F. Generously grease a 12-cup bundt pan with butter and dust with flour. Knock out any of the excess flour and set aside until ready to use.
In a medium-sized mixing bowl, combine the flour and salt and set aside.
In a large measuring pitcher, whisk together the eggs, egg yolks, milk, and vanilla extract. Set aside.
Add the butter and the cream cheese to the bowl of stand mixer fitted with a paddle attachment. If you do not have a stand mixer, use a large mixing bowl and a handheld mixer. Mix on medium-high speed until the two are well-blended, about 1 minute. Gradually add the sugar and mix for about 3-4 minutes more, until the mixture appears light and fluffy. Reduce the speed to low and slowly stream in the egg-milk mixture. Scrape down the sides of the bowl and mix once more.
Add the dry ingredients in 3 additions, mixing on low. Scrape down the sides of the bowl and mix once more. Add the diced peaches and lemon zest and mix on low until the peaches are evenly distributed throughout the batter.
Add the batter to the bundt pan and bake for 40 minutes. Rotate the pan and continue baking for an additional 45 minutes more. Transfer the cake to a cooking rack and allow it to set for 15 minutes. Remove the cake from the pan and allow it to cool completely, about 2 hours.
If making the glaze, add the butter and cream cheese to a clean, medium-sized mixing bowl. Mix on medium-high speed until blended. Then, add the powdered sugar, lemon juice, and vanilla and mix until liquified.
Drizzle the top of the cake generously with the glaze and allow it to set 1-2 hours more. Slice and serve!

Video

Notes

If you'd like more a cinnamon-style Peach Pound Cake rather than a bright and zesty lemony rendition, omit all lemon from the recipe and make the following changes:

Add 2 teaspoons of ground cinnamon to the flour and salt when mixing the dry ingredients.
Sub in milk for the lemon juice in the cream cheese glaze and add a ¼ teaspoon of cinnamon to the glaze when mixing.

Nutrition