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Peach pound cake with cream cheese

Delicious peach pound cake studded with chunks of juicy, fresh peaches is an easy summer treat. The addition of cream cheese in the batter gives it even more flavor and keeps this peaches and cream pound cake nice and moist. Peach lovers should check out my peach muffins too!

peach pound cake on marble board with fresh peaches in background

Recently, I’ve fallen back in love with pound cakes. They are a simple, humble dessert or afternoon treat that anyone can make. They are sweet comfort food and they go splendidly with a cuppa.

This blueberry pound cake was a such a hit, I made twice in one week.

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Peaches and cream pound cake

This peach pound cake has cream cheese in the batter, along with half and half to make this cake dense and delicious.

One thing it is not is heavy. In spite of being dense, it is not at all heavy. The peaches lend a nice freshness to this cake, helping to keep it moist as well.

sliced peach pound cake on cooling rack

This is an anytime kind of cake that you can easily make whenever the craving strikes. I used fresh peaches, because they are in season, but you can make this anytime of the year with frozen peaches.

How to make a peach loaf cake

No need to drag the big mixer out, a hand-held electric mixer is all you’ll need for this recipe.

ingredients for peach loaf cake

First, you’ll want to butter and flour your pan. For this cake, I used an 8 x 5 loaf pan. You can use a pan that is molded like this one, or a loaf pan with folded corners that gives you sharp edges.

The first one is easier to clean, but has rounded edges. The second one has beautiful crisp edges, but can be a pain to clean. For this cake, I chose easy to clean.

Then, sift your dry ingredients together.

sifting dry ingredients into a bowl

Beat the butter and cream cheese together before adding the sugar and eggs.

Finally the milk, vanilla and flour mixture gets added to make the pound cake batter.

Here is a trick to avoiding sinking fruit – I put about a third of the batter in the bottom of the pan first before adding the peaches.

Then, gently fold the fresh peaches into the rest of the batter and layer on top of the plain batter.

folding peaches into batter of peach bread

Bake the cake for about an hour, or until a tester comes out clean with a few moist crumbs stuck to it.

Let the cake cool in the pan for a few minutes before unmolding. As the cake cools, you’ll notice that it begins to pull away from the sides. That is your cue to go ahead and take the cake out of the pan.

peaches and cream cake in loaf pan on cooling rack

Once you have removed your pound cake from the loaf pan, let it cool on a wire cooling rack. If you plan to glaze the cake, it must be completely cooled before glazing, otherwise the glaze will run right off the cake.

It is absolutely delicious as is, which is how I really like it, but if you want to glaze it, I’ve shared a recipe for a delicious creamy glaze in the recipe.

Peach recipes

Stone fruit season is short, so while they are around, try a few more peach recipes!

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Yield: 1 loaf cake

Peach pound cake with cream cheese

Peach pound cake with cream cheese

Delicious peach pound cake studded with chunks of juicy, fresh peaches is an easy summer treat.

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes


For the cake

  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 tbsp. unsalted butter, room temp.
  • 3 ounces cream cheese, room temp. // 6 tbsp.
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup milk
  • 2 cups fresh peaches, peeled and diced

For the glaze

  • 1 cup powdered (confectioners) sugar
  • 2 tablespoons butter, melted and cooled
  • 2 - 3 tablespoons cream or half & half, room temp
  • 1 teaspoon vanilla


  1. Preheat oven to 350°F (177°C)
  2. Butter and flour an 8 x 5 loaf pan.
  3. Sift flour, baking powder and salt together, set aside.
  4. Using an electric mixer, beat butter and cream cheese together until light and fluffy, about 4 minutes.
  5. Add sugar and beat to combine. Scrape down bowl and add eggs, one a time, mixing thoroughly before adding in second egg.
  6. Add vanilla and milk, beat on low just to incorporate.
  7. Add flour mixture on low, beating just until mixture is almost incorporated, but not fully.
  8. Scrape down bowl, making sure to scrape the bottom of the bowl, beat on low for 30 seconds.
  9. Add 1/3 of the batter to the loaf pan. Smooth to make an even layer in the bottom of the pan.
  10. Then add peaches to the remainder of the batter and gently fold them in, using a rubber spatula.
  11. Add remaining batter to loaf pan and smooth the top.
  12. Bake for 60 - 70 minutes, or until a knife inserted comes out clean.
  13. Cool cake in pan for 10 minutes, then invert cake to release.
  14. Cool pound cake completely on wire rack.
  15. Combine all ingredients for glaze in a small bowl and beat with electric mixer until completely smooth, about 3 minutes. (Glaze, if desired).


Check cake after 55 minutes. Everyone's oven is a little different, so if your oven tends to run hot, check your cake a little earlier.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 426Total Fat: 22gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 104mgSodium: 311mgCarbohydrates: 52gFiber: 1gSugar: 29gProtein: 6g

Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.

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  1. Your recipes look amazing! I haven’t tried any yet…mostly because I have become a “scale” person and usually only try recipes written in grams.
    Hopefully you will convert! It’s the way of the future 🙂

    1. Cris, many of my recipes give weights as well. It seems you’ve stumbled upon one that unfortunately doesn’t.

    2. If ever in doubt Google it lol I’ve used many recipes where I would write, for example, “how many grams in 2 cups flour”

  2. This looks yummy! I patiently waited for the grocery delivery guy to bring the cream cheese, so now I’m ready! I read closer, and it turns out that 4 oz of butter is 1 stick. I learn something every day. ((((However, I just noticed this recipe calls for 4 oz of butter. I guess I’ll use 4 Tbsp of butter, since the stick of butter is marked off by Tbsps. Typo?)))) I know from other recipes that the cake might be doughy in the middle and hard to toothpick-test the doneness because there’s so much fruit. We’ll see how this turns out. Crossing my fingers!

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