Print
Easy peach dessert pound cake with peach icing

Peach Pound Cake

Peach Pound Cake made with cake flour, Peaches and Cream Liqueur, fresh peaches, peach icing, and sprinkled with almonds.
Course Dessert
Cuisine American
Keyword peach, peach cake, pound cake
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 12 slices
Calories 594 kcal

Ingredients

Cake Batter

  • 16 Tbsps unsalted butter room temperature
  • 3 cups (360 g) cake flour sifted
  • ½ tsp baking powder
  • ½ tsp fine sea salt
  • 2 cups (400 g) organic sugar
  • 5 eggs
  • ½ cup (122.5 g) plain greek yogurt
  • ½ cup (125 ml) almond milk
  • ½ cup (125 ml0 Jackson Morgan Peaches and Cream Liqueur
  • 1 tsp vanilla extract optional
  • 1 large yellow peach peeled, pit removed, sliced into chunks

Peach Icing

  • 2 Tbsp Jackson Morgan Peaches and Cream Liqueur
  • 2.5 cups ( 275 g) powdered sugar

Topping

  • Sliced or Chopped Almonds to sprinkle

Instructions

  1. Preheat oven to 325 F (163 C). Prepare a 10 cups/2.4 liter bundt pan.

  2. In a small bowl stir together milk, Peaches N Cream Liquor, vanilla, and greek yogurt.

  3. Whisk together dry ingredients in a medium bowl.
  4. Add butter and sugar into a separate medium mixing bowl. Cream together using a handheld mixer.
  5. Drop eggs in one at a time and continue to mix until smooth.
  6. Pour in milk and liquor mixture. Mix on medium speed until smooth. Spoon dry mixture into wet and mix well.

  7. Fold in peach chunks with a spatula.

  8. Pour batter into bundt cake pan.
  9. Bake for 50-60 minutes or until toothpick inserted into center comes out clean.
  10. Allow cake to cool upside down on rack for 15 minutes.
  11. Flip upside down and let cake drop onto cake dish.
  12. Prepare icing by whisking together liqueur and powdered sugar. (if too wet add more sugar, if too dry, add small amount of liqueur)
  13. When cake is completely cool, drizzle with icing and top with chopped almonds.
  14. Store in an air tight container at room temp for 4-5 days.