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peach pecan pound cake
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5 from 4 votes

Peach Pecan Pound Cake

Whether you use fresh or frozen peaches this Peach Pecan Pound cake will be a welcome addition to your table. For breakfast or dessert its sure to please.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Breakfast
Cuisine: American
Servings: 8
Calories: 572kcal

Ingredients

  • 6 ounces softened butter (firm not too mushy)
  • 1 ½ cups sugar
  • 4 large eggs + one egg yolk
  • 1 tsp vanilla extract
  • 2 ¼ cups all purpose flour
  • ¼ tsp baking soda
  • ¼ tsp salt
  • cup peach Greek yogurt plain or vanilla is ok
  • 1 tsp lemon zest
  • 2 cups fresh peaches diced
  • 1 cup chopped pecans
  • Confectioners sugar to dust

Instructions

  • In your stand mixer, cream butter and sugar until light and fluffy (about 5 min)
  • Add eggs one at a time, beating well after each addition, scraping the bowl down in between each egg.
  • Add vanilla, and lemon zest, mix well.
  • Combine flour, baking soda, and salt in a bowl, whisking together to mix well.
  • Add half the flour, and blend in just until mixed.
  • Add the Greek yogurt, and mix just until incorporated, then add the additional flour and blend just until mixed in.
  • Fold peaches and pecans into the mixture.
  • Pour batter into buttered pound cake pan bake on center rack at 350 degrees for 60-70 minutes or until a toothpick inserted in the center comes out clean.
  • Cool on wire rack for 10-15 minutes then invert on to a plate and allow to continue to cool on the rack.
  • Dust with confectioners sugar when ready to serve.

Nutrition

Calories: 572kcal | Carbohydrates: 70g | Protein: 9g | Fat: 29g | Saturated Fat: 12g | Cholesterol: 127mg | Sodium: 299mg | Potassium: 213mg | Fiber: 2g | Sugar: 41g | Vitamin A: 785IU | Vitamin C: 3.1mg | Calcium: 44mg | Iron: 2.5mg