simply amazing ….. thank you for this recipe

What a delightful surprise to see my little ole hometown mentioned in your blog! Couldn’t think of a better way to show off delicious peaches straight from Peach Co orchards than with this beautiful, delicious pound cake!

This cake was the absolute bomb. The texture was amazing. I wondering is that because of a combination of the peaches and sour cream. I’m going to experiment with this recipe. I’ve been looking for this texture for years! I’m going to try a coconut and pineapple cake. Any advice?

This is SUPERB. The texture and flavor are unmatched and I will be making this whenever I attend a family gathering. It is a labor of love but absolutely worth it. I didn’t glaze it as it was already sweet enough for us but it turned out beautifully. We had extra batter – my bundt can is too small – so we made some cupcakes and glad we did!

I just got some Alabama peaches and thought I would try this recipe, especially since every other cake I have made on this site has been AMAZING. But I cannot love it. The peach jam is too nutmeg-ey for summer. This has more of a fall flavor than summer.

If you want a taste of summer, try the Strawberry-Rhubarb Riesling cake. That one is one of the best cakes I have ever made!

Thank you Jocelyn, It took me about three hours to make, I’m not a PRO like you, but I’m trying to get there by practicing.
I Love the way this Peach Pound Cake smells, taste and its beautiful. I appreciate your recipe;)

This cake is delicious! I absolutely love the texture of the cake, and the jam and the streusel…oh my! It took some time to make, but it was definitely worth it!

Thanks for sharing your recipe! This is a delicious cake even without the frosting. Can I use frozen peaches to make this cake in the winter?