Perfect Peach Pound Cake

Step 1

Preheat oven to 325˚F. Grease a bundt pan or 9x5 inch loaf pan. Dust the pan with flour and set aside.

Step 2

Sift together the flour, baking powder, and salt in a bowl; set aside.

Step 3

In the bowl of electric mixer with a paddle attachment, beat butter at medium speed until creamy, about 2 minutes. Gradually add sugar and beat until the mixture becomes light and fluffy at medium-high speed, about 3-4 minutes.

Step 4

Reduce the speed to medium. Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl occasionally. Add the lemon zest and vanilla and mix well.

Step 5

Turn the speed to low and add the flour mixture in three parts, alternating with the heavy cream. Mix until the flour is just barely incorporated.

Step 6

Coat diced peaches with 2 tablespoons of flour in a bowl and add to the cake batter. Stir into the cake batter until combined. Do not over mix. Put the cake batter into a prepared pan and smooth the top with a fork.

Step 7

Bake the cake for 60-70 minutes, until a cake tester inserted into the center comes out clean. Place the cake pan on a wired rack and let cool for 20 minutes. Unmold the cake and let cool completely, right side up, before slicing.