Lemon Peach Pound Cake

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Finely chopped peaches present their highest summertime spirit successful these tender-crumbed loaves enriched with cornmeal. The look comes from Lisa Donovan, who was the pastry cook astatine Husk successful Nashville erstwhile Peach Truck owners Jessica and Stephen Rose were delivering Georgia effect to the restaurant.

You’ll request 2 8- oregon 8 1/2- by 4-inch loaf pans.

Ingredients

measuring cup

Servings: 16 (makes 2 loaf cakes)

  • 16 tablespoons (2 sticks) unsalted butter, astatine country temperature, positive much for greasing the pans
  • 1 3/4 cups (219 grams) flour, positive much for dusting the pans
  • 1/2 cupful (75 grams) coarsely crushed cornmeal, preferably Anson Mills’ Sweet Appalachian brand
  • 2 teaspoons (8 grams) baking powder
  • 1 1/2 teaspoons (4 grams) kosher salt
  • 1/2 cupful buttermilk
  • 1/4 cupful full milk
  • 1 spoon vanilla legume paste oregon extract
  • 1 1/2 cups (300 grams) granulated sugar
  • Finely grated zest from 2 to 3 lemons (2 tablespoons), positive 1/4 cupful juice, oregon much arsenic needed
  • 4 ample eggs, astatine country temperature
  • 2 cups peeled, pitted, chopped ripe peaches (about 2 medium)
  • 2 cups (250 grams) confectioners’ sugar, oregon much arsenic needed

Nutritional Facts

Per serving

  • Calories

    330

  • Fat

    13 g

  • Saturated Fat

    9 g

  • Carbohydrates

    51 g

  • Sodium

    180 mg

  • Cholesterol

    85 mg

  • Protein

    4 g

  • Fiber

    1 g

  • Sugar

    21 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from “The Peach Truck Cookbook: 100 Delicious Recipes for All Things Peach,” by Jessica N. Rose and Stephen K. Rose (Scribner, 2019).

Tested by Vanessa Williams.

Published July 9, 2019

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Updated March 16, 2026

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