PEACH POUND CAKE

Peach Pound Cake-- A Buttery, Tender, Super Moist, Sour Cream Pound Cake Loaded With Fresh, Juicy Peaches

INGREDIENTS

Cake:

• 1 1/2 Cups 3 Sticks Unsalted Butter, At Room Temperature
• 3 Cups Sugar
• 6 Large Eggs at Room Temperature
• 3 Cups Plus Extra To Coat The Pan All-Purpose Flour
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Baking Soda
• 1 Cup Sour Cream
• 2 Teaspoons Vanilla Extract
• 2 Cups Fresh Peaches Peeled, Pitted and Diced

Glaze:

• 1 1/2 Cups Powdered Sugar Sifted
• 1-3 Tablespoons Milk or Cream

INSTRUCTIONS

1. Preheat oven to 325 degrees. Spray a 12 cup bundt pan with nonstick cooking spray and add a few tablespoons of all-purpose flour to pan, shake it around to coat well, and remove any tap out and threw away any excess.
2. In gradually the bowl of an electric stand up mixer, beat butter until it's creamy.  Add sugar and beat at medium speed for 5-7 minutes, or until mixture is light and fluffy. (I beat for 7 minutes).  Add eggs, one at a time, beating just until the yolk disappears and is incorporated into the batter.
3. .......................................................................
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Full Instructions : Click here 

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