If you’re ready to fall in love with a cake that’s bursting with juicy peaches and the subtle tang of crème fraîche, then this Homemade Peach and Crème Fraîche Pound Cake Recipe is your new best friend in the kitchen. Moist, buttery, and perfectly tender, this cake feels both elegant and comforting, making it an ideal treat for sunny afternoons or special gatherings. The sweetness of fresh peaches paired with the lush creaminess of crème fraîche creates a flavor harmony that’s simply irresistible, and every bite promises that perfect balance of rich and fresh.
Ingredients You’ll Need
To make this delightful pound cake, you’ll rely on simple, high-quality ingredients that together build the cake’s luscious texture and fresh flavor. Each component plays its part, from the butter’s richness to the peaches’ fruity pop and the crème fraîche’s creamy tang.
- Unsalted butter (1 cup/225g): Softened butter adds moisture and a rich, buttery foundation essential for a tender crumb.
- Granulated sugar (1 cup/200g): Sweetens the cake while helping to achieve that delicate, golden crust.
- Large eggs (4, room temperature): Eggs bind everything together and contribute to the cake’s moist texture.
- All-purpose flour (1½ cups/180g): Provides the structure and body for the pound cake.
- Baking powder (1 teaspoon): A touch of leavening to give the cake a slight lift without losing its classic density.
- Salt (¼ teaspoon): Balances sweetness and enhances all the flavors in the cake.
- Crème fraîche (⅓ cup/80g): This luxurious creamy ingredient adds a subtle tanginess and tender crumb unlike any other.
- Pure vanilla extract (1 teaspoon): Infuses warm, fragrant notes that round out the flavor beautifully.
- Diced fresh peaches (1 cup/150g): The star fruit, juicy and sweet, providing bursts of freshness throughout the cake.
- Powdered sugar: For dusting, adding a pretty, sweet finish.
- Light lemon glaze (powdered sugar + lemon juice): Optional, but this glaze adds an extra zing that complements the peaches perfectly.
How to Make Homemade Peach and Crème Fraîche Pound Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease your loaf pan thoroughly and dust it with flour, or simply line the pan with parchment paper—this ensures your cake will release easily once baked. This little prep sets the foundation for a perfect bake.
Step 2: Cream Butter and Sugar
Beat the softened butter and granulated sugar together for 3 to 5 minutes until the mixture turns pale and fluffy. This step is crucial—it aerates the batter, lending your pound cake that irresistible lightness despite its traditional density.
Step 3: Add Eggs and Vanilla
Next, add your eggs one at a time, mixing well after each addition. Incorporate the vanilla extract at this stage to infuse the batter with its warm aroma. The eggs help to create a smooth, cohesive mixture, setting up the perfect crumb structure.
Step 4: Combine Dry Ingredients
In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Sifting ensures everything is well mixed and helps prevent lumps, which is important for the fine texture you want in a pound cake. Add half of this flour mixture into your wet ingredients and mix gently.
Step 5: Add Crème Fraîche and Remaining Flour
Stir the crème fraîche into the batter; its tanginess enriches the cake and keeps it incredibly moist. Then fold in the remaining flour carefully, making sure not to overmix—overworking the batter can make the cake tough instead of tender.
Step 6: Fold in Fresh Peaches
Using a spatula, fold in the diced fresh peaches. This gentle folding protects those lovely fruit pieces from breaking up too much, so you get beautiful pockets of juicy peach goodness in every slice.
Step 7: Bake to Perfection
Pour your batter into the prepared pan and smooth the top with a spatula. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean. The kitchen will fill with a warm, inviting aroma that’s impossible to resist.
Step 8: Cool and Finish
Allow the cake to cool in the pan for 10 to 15 minutes, which helps it set and makes it easier to remove. Then transfer it to a wire rack to cool completely. Once cooled, you can dust it with powdered sugar or drizzle with a light lemon glaze for a perfectly elegant finish.
How to Serve Homemade Peach and Crème Fraîche Pound Cake Recipe
Garnishes
Simple touches make this cake shine even more. Fresh peach slices placed on top add visual appeal and an extra juicy bite, while a dusting of powdered sugar or a drizzle of lemon glaze intensifies its sweet and tangy notes. A small dollop of crème fraîche on the side can echo the flavor beautifully.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a spoonful of whipped cream, transforming it into an indulgent dessert. For brunch or teatime, fresh berries or a light fruit salad add freshness to complement the rich pound cake.
Creative Ways to Present
Serving this pound cake at a gathering? Stack thick slices on a pretty dessert plate, sprinkle edible flowers around, or offer mini slices stacked with peach compote on top. Impress your guests by pairing small cubes alongside a glass of chilled rosé or sparkling wine for a special occasion treat.
Make Ahead and Storage
Storing Leftovers
After enjoying your cake, any leftovers can be wrapped tightly in plastic wrap or stored in an airtight container. Kept at room temperature, it will stay fresh and moist for up to 3 days—perfect for snacking or sharing the next day.
Freezing
If you want to keep the magic longer, this pound cake freezes beautifully. Wrap slices individually or the whole loaf securely in plastic wrap and place in a freezer bag. Frozen, it can last up to 3 months without losing its texture or flavor.
Reheating
To bring out the cake’s freshly baked character after storage or freezing, gently warm slices in a toaster oven or microwave for about 20 seconds. This helps revive the soft crumb and buttery aroma, almost as if it just came out of the oven.
FAQs
Can I use frozen peaches instead of fresh?
Frozen peaches can work in a pinch, but make sure to thaw and drain them well before folding into the batter to avoid excess moisture that could make the cake soggy.
What can I substitute for crème fraîche?
If you don’t have crème fraîche, sour cream or Greek yogurt are excellent substitutes that will maintain the tender texture and add the same subtle tang to the cake.
How do I know when the pound cake is done?
Use a toothpick or skewer inserted into the center of the cake: if it comes out clean with only a few moist crumbs, your cake is perfectly baked and ready to cool.
Can I make this cake dairy-free?
To make a dairy-free version, swap the butter with a vegan butter alternative and use a dairy-free yogurt in place of crème fraîche, though the flavor profile will shift slightly.
Does the cake keep well overnight?
Yes! In fact, the flavors often deepen after a day. Just be sure to store it properly to keep that delicate crumb moist and delicious.
Final Thoughts
Trying the Homemade Peach and Crème Fraîche Pound Cake Recipe will bring a new favorite to your dessert lineup, guaranteed. It’s the kind of cake that feels special yet effortless, with every slice offering a luscious combination of buttery richness and fresh peach sweetness. Whether you’re treating yourself, entertaining friends, or celebrating a moment, this pound cake delivers warmth and happiness on every forkful. Give it a whirl—you won’t regret it!
Print
Homemade Peach and Crème Fraîche Pound Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8–10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Homemade Peach and Crème Fraîche Pound Cake is a moist, buttery, and elegantly textured dessert perfect for showcasing fresh peaches. The addition of crème fraîche adds a subtle tang that balances the sweetness. Topped optionally with a light lemon glaze or dusted with powdered sugar, this pound cake is a delightful treat for any occasion.
Ingredients
For the Pound Cake
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 4 large eggs, room temperature
- 1½ cups (180g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup (80g) crème fraîche
- 1 teaspoon pure vanilla extract
- 1 cup (150g) diced fresh peaches (peeled if desired)
For Garnish
- Powdered sugar for dusting
- Light lemon glaze (powdered sugar + lemon juice), optional
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper to ensure easy removal of the cake after baking.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together for 3 to 5 minutes until the mixture becomes pale and fluffy, incorporating air for a light texture.
- Add Eggs and Vanilla: Add the eggs one at a time, blending well after each addition to maintain smooth batter consistency. Stir in the vanilla extract to infuse flavor.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
- Mix Dry and Wet Ingredients: Add half of the sifted dry ingredients to the wet mixture and mix gently. Then incorporate the crème fraîche followed by the remaining flour mixture. Be careful not to overmix to keep the cake tender.
- Fold in Peaches: Gently fold the diced fresh peaches into the batter using a spatula, distributing them evenly without breaking them down.
- Bake the Cake: Pour the batter into the prepared loaf pan, smoothing the top. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the cake cool in the pan for 10 to 15 minutes before transferring to a wire rack to cool completely. Once cooled, dust with powdered sugar or drizzle with a light lemon glaze before serving.
Notes
- Use ripe, but firm peaches so they don’t break down too much during mixing and baking.
- Crème fraîche can be substituted with sour cream if unavailable.
- Allow the cake to cool completely before glazing to prevent melting or sliding.
- For extra moisture, you can brush the cake with a simple syrup before glazing.
- This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
