There are some recipes that hold a special place in your heart—this is one of them. Years ago, my neighbor, who was legendary for making the best desserts in town, shared this pound cake recipe with me. She swore by it, and once I made it myself, I instantly understood why.
This isn’t just any pound cake; it’s the pound cake. Velvety, rich, buttery, and baked in a cold oven for the perfect texture. It’s a true classic, but I’ve put my own spin on it by serving it with fresh, juicy peaches and homemade whipped cream. The combination of the creamy cake, sweet peaches, and airy whipped cream is absolute perfection.
Why This Pound Cake Stands Out
- Cold Oven Baking: The key to this pound cake’s dreamy texture is placing it in a cold oven instead of a preheated one. This slow baking method creates a fine crumb and ensures a soft, buttery finish.
- Cream Cheese Magic: The addition of cream cheese adds an extra layer of richness and moisture, making every bite irresistibly creamy.
- Perfect Pairing: While this cake is incredible on its own, topping it with fresh, macerated peaches and homemade whipped cream takes it to another level.
Need to impress your in-laws? Hosting a summer brunch? Craving something sweet with your morning coffee? This is the dessert to make.
Peaches and Cream Cheese Pound Cake
What You’ll Need:
For the Pound Cake:
- 3 cups all-purpose flour
- Pinch of salt
- 3 cups sugar
- 8 oz cream cheese, room temperature
- 3 sticks unsalted butter, room temperature
- 6 eggs, room temperature
- 2 teaspoons vanilla extract
For the Peaches and Cream Topping:
- 5 ripe, in-season peaches, peeled and sliced
- 1/4 cup sugar
- Squeeze of fresh lemon juice
- 2 cups heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Mint sprigs, for garnish
How to Make the Cake:
- Let the cream cheese, butter, and eggs come to room temperature before starting.
- In a large mixing bowl, cream together the butter and cream cheese until light and fluffy.
- Gradually add the sugar, beating well after each addition. Then, add the eggs one at a time, mixing thoroughly after each one.
- Slowly add the flour and a pinch of salt. Beat until just combined—don’t overmix.
- Stir in the vanilla extract last.
- Grease a bundt or angel food cake pan with shortening and flour.
- Pour the batter into the prepared pan and tap the pan lightly on the counter to settle the batter.
- Place the cake in a COLD oven. Set the oven to 325°F and bake for 1 ½ hours, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan before removing it.
For the Peaches:
- Toss together the sliced peaches, sugar, and a squeeze of lemon juice in a bowl.
- Let the mixture sit for a few minutes to allow the sugar to dissolve and the peaches to release their juices.
For the Whipped Cream:
- Beat the heavy cream, powdered sugar, and vanilla with an electric mixer until stiff peaks form.
To Serve:
- Slice the pound cake and top each slice with the prepared peaches and a dollop of whipped cream.
- Garnish with fresh mint sprigs for a beautiful finish.
Pro Tips for the Perfect Pound Cake
✔️ Use Room Temperature Ingredients: This ensures even mixing and a smooth batter.
✔️ Grease the Pan Well: Pound cake can stick easily, so take the time to grease and flour the pan thoroughly.
✔️ Trust the Cold Oven Trick: It might seem counterintuitive, but it creates an even rise and the perfect texture.
✔️ Choose Ripe Peaches: In-season peaches are naturally sweet and juicy, making them the best complement to the cake.
Why You’ll Love This Cake
This Peaches and Cream Cheese Pound Cake is a little slice of nostalgia, a little bit of indulgence, and a whole lot of yum.It’s the kind of dessert that brings people together, sparks conversations, and makes you feel like you’re sitting at your grandma’s kitchen table. Whether you’re serving it for a special occasion or just because you need something sweet, this cake is guaranteed to be a crowd-pleaser.
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