This deliciouspeach cobbler pound cake combines our love of two classic desserts! A rich, buttery, and moist pound cake flecked with chunks of sweet peaches then topped with a homemade 3-ingredient vanilla glaze!
Preheat the oven to 350° F and grease a 8.5 x 4.5" loaf pan with nonstick baking spray.
In a large mixing bowl, add the softened butter and sugar and beat with an electric on medium speed for 2-3 minutes until light and fluffy. Make sure it is at least 2 minutes! (you can use to the bowl of a stand mixer with the paddle attachment).
1 cup butter, 1 ¼ cups white sugar
Add the eggs in one at a time and beat on low speed.
4 large eggs
Then add in the vanilla extract and continue mixing on low speed until incorporated, scraping down the sides of the bowl a few times.
1 teaspoon vanilla extract
Slowly add the flour and continue mixing on low speed until the flour is just barely incorporated then turn off the mixer.
2 cups all-purpose flour
Add in the diced peaches and gently stir them into the batter. (Don’t use the mixer or it will break up the peaches.
1 ½ cups fresh peaches
Pour the cake batter to the prepared pan and smooth out the top.
Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
Allow the pound cake to cool for 10 minutes in the pan and then transfer it to a wire cooling rack to cool completely
Make the Glaze
In a small bowl, add the powdered sugar, vanilla extract, and 2 tablespoons milk. Add another tablespoon of milk If you would like the glaze a little thinner glaze.
Drizzle the glaze over the pound cake after it has completely cooled.
Let the glaze to set for about 15 minutes before slicing.
Notes
Store any leftover pound cake in an airtight container at room temperature for up to three days.I used salted butter but you can also use unsalted and about 1/16th teaspoon of salt.Carefully measure the flour using the spoon and level method so you do not accidentally add too much that will make the cake dry.Swap the fresh peaches for thawed frozen peaches or canned peaches with the syrup drained.Leave the skin on the peaches or peel if desired.Swap the vanilla extract for an equal amount of vanilla bean paste.Use low fat milk, 2% milk or whole milk for the glaze. you can even use half and half if you'd like a creamier glaze.