Peach Pound Cake

Yield: 12

prepPreheat oven to 350°F / 175°C
prepSpray 10-inch bundt pan with nonstick cooking spray
1½ cups / 340 g unsalted butter, room temperature	Beat butter until smooth	Add sugar, beat light & fluffy	Add eggs & vanilla one at a time	Alternate flour mixture & sour cream	Fold in peaches by hand	Bake 350°F / 175°C, 80–90 min	Cool in pan 10–15 min, invert
3 cups / 600 g granulated sugar
6 large eggs, room temperature
1 teaspoon vanilla extract
3 cups / 375 g all-purpose flour	Whisk flour, salt, baking soda
½ teaspoon kosher salt
¼ teaspoon baking soda
1 cup / 230 g sour cream
3 fresh peaches, peeled, pitted, diced (approximately 2 cups)
1½ cups / 187.5 g confectioners' sugar	Whisk glaze, pour & serve
1–3 tablespoons milk or cream

Read left to right — each column combines what's behind it. Tap a step to check it off.

Any recipe can look like this.

Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.