Peach Sour Cream Pound Cake
Beat 1.5 cups butter and 3 cups sugar together until light and fluffy.
1
Add 5 eggs, one at a time, mixing well after each addition. Add vanilla or lemon extract.
2
In a separate bowl, whisk together 3 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt.
3
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.
4
Mix just until combined after each addition, scraping down the sides of the bowl as needed.
5
Add 1/3 cup hot water and mix on low speed until incorporated.
6
The batter should be nice and smooth.
Stir in the diced peaches.
7
Pour the batter into a greased and floured bundt pan. Bake at 325F for about 1 hour 20 minutes.
8
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.
9
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.
10
Drizzle frosting over cooked cake.
11
Visit Margin Making Mom for full printable recipe and more delicious dessert recipes!
Explore more Jumprope
Want to create? It’s fast, easy, free & open to anyone.
Learn more.
More than 50,000 step-by-step guides to learn how to do anything.