Sundays with Friends – Pound Cake Memories: Must try Peach Pound Cake Recipe!

Today’s Sundays with Friends is coming to you a little differently. Normally, I feature one of your recipes and a story you write about your recipe. The recipe part didn’t change today, because this recipe comes from a friend of my Mom’s. The difference is that I, personally, could write something to go with this one that is very dear to my heart. I hope you enjoy today’s Sundays with Friends and that it warms your heart on this beautiful Sunday morning where we are blessed to be alive.

~From Me ~

There comes a time in a young woman’s life where she begins to think about her culinary expertise and tying it into her family history. We all grow up with a special item each of our family members made. From your Mother to a Cousin, we can remember at least one special dish. I remember a lot of dishes while growing up. But, this isn’t the time to mention them all, as I have written about them a lot in my past posts. This is a time to talk about that all important Pound Cake.

Growing up, I remember countless Pound Cakes. It was a Maw-Maw special. I didn’t understand the importance of a homemade Pound Cake to our family. It was just a delectable, moist, amazing bite of goodness that came out of Maw-Maw’s kitchen. After I was long grown up (wait, can I even consider myself grown up?), correction….Later on in my years as a young adult, I found out why they were so important in our family. It turned out this was the Birthday Cake of choice for my Paw-Paw. Every year, Maw-Maw would make him one. Special and warm right out of the oven.

He’s been gone 15 years now (as I’m teary eyed just writing about him), and if we were fortunate enough to have him here with us, he would love this Peach Pound Cake. Now granted, I could hear the words why change a good thing. But, they would only be uttered after he had given great praise to my achievement in the kitchen with my first ever Pound Cake.

On to the funnier part of the Pound Cake memories. While enjoying them as a youngster, I remember another part of it…I never ever ever saw a WHOLE Pound Cake. Seriously, never a completed circle. It was as if the pan had a special cut out place in it, the exact size of a slice. A Maw-Maw size slice. Hmmmm…..Where did this magical pan come from that included a slice cut out of it??? Was I to need it to make my first one? Ha! Not at all. I eventually figured out, growing up, that it was Maw-Maw’s doing. She always got knife happy and enjoyed a warm slice of the evidence of her masterpiece. Come to think of it, when Paw-Paw was around, I bet the cut out space was double the size. So clever those two.

So, I leave you with this. MAKE THIS CAKE! You will impress people for miles around. And, do not, I repeat do NOT, forget to have a nice slice of the cake just for yourself when it’s cool enough to handle but hasn’t quite lost it’s fresh-out-of-the-oven warmth. You deserve it, and your soul will thank you kindly. *big warm smiles*

Peach Pound Cake

  • 1 cup butter, softened
    2 cups sugar
    6 eggs
    1/2 tsp almond extract
    1 tsp vanilla extract
    3 cups all purpose flour
    1/4 tsp baking soda
    1/4 tsp salt
    1/2 cup sour cream
    2 cups diced fresh or frozen peaches
    Powdered sugar


  1. Preheat oven to 350.
  2. In a large mixing bowl, cream butter and sugar until light and fluffy.
  3. Add eggs, one at a time, beating well after each addition.
  4. Beat in extracts.
  5. In a separate bowl, sift flour, baking soda and salt then add to batter alternately with sour cream.
  6. Fold in peaches.
  7. Pour into a greased and floured 10-inch fluted tube pan.
  8. Bake for 60-70 minutes or until a toothpick inserted near the center comes out clean.
  9. Cool for 15 minutes before removing from pan to a wire rack to cool completely.
  10. Dust with powdered sugar if desired.

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  1. This is a great Peach Pound Cake! Thank you CJ for sharing it with Jennifer and me.

    I can still smell the pound cakes Mom would make. It was her mother’s recipe and has been handed down with love. The best part of any pound cake is that first slice while it is warm. If you are ever so careful, slice really thin, you can smush the cake back into a complete circle and no one will ever know! (Not telling how I know this!)


    1. Awwwww! Thanks, CJ! I am so thankful that you sent it to Mom. It was amazing! Must make it again soon! Got anymore goodies you want to share with us? You could do your own Sundays with Friends post with another recipe. Let me know if you’re interested. :)


  2. Hi,
    First time to your blog. Been reading Holy poached eggs. I will try this but will make it gluten free and I may try almond butter to reduce the fat content. I KNOW it will not be exactly the same but I do have our own organic peaches put up in the freezer. I may have to make it from your recipe first so some of the family can compare the gluten free version.


    1. Welcome to The Onyx Plate! You know what I would love to do? I would love to feature you on a Sundays with Friends post with your Gluten-Free version of this cake. I have a good friend that has to do the Gluten-Free thing, and she said how delicious this cake looked, but she couldn’t make it. Would you mind doing that? It would be nice to see the differences and the substitutions you make, as well as your family’s reviews. It’s always difficult to take good Southern dishes and tweak them towards the healthy side. Let me know if you wouldn’t mind doing that. I’d love to feature it! Come back often to see me. :)


  3. I am glad I heed your advice of saving a slice for myself. My hubby and kids devoured the whole cake. Thanks for the recipe, they had requested another one over the weekend.


  4. Reading this recipe I remember the feeling and smell of the pound cake that my grandmother made for me when I was little! Thank you for sharing this recipe with us!


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