Peach Sour Cream Pound Cake
Beat 1.5 cups butter and 3 cups sugar together until light and fluffy.
Add 5 eggs, one at a time, mixing well after each addition. Add vanilla or lemon extract.
In a separate bowl, whisk together 3 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt.
With the mixer on low speed, alternate adding dry ingredients and 1 cup sour cream to the wet ingredients, beginning and ending with flour mix.
Mix just until combined after each addition, scraping down the sides of the bowl as needed.
Add 1/3 cup hot water and mix on low speed until incorporated.
The batter should be nice and smooth.
Stir in the diced peaches.
Pour the batter into a greased and floured bundt pan. Bake at 325F for about 1 hour 20 minutes.
While cake is cooling, prepare frosting by combining 2 cups powdered sugar, 2 Tbsp melted butter, 1/2 tsp vanilla extract, and 2 Tbsp milk.
Whisk together until smooth, adding up to an additional 2 Tbsp milk as needed. It should be thin enough to drizzle, but thick enough to stay on cake.
Drizzle frosting over cooked cake.
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