Print

Peach Pound Cake

Diana_Penn1

Plate as desired. Serve with Ice Cream or Peach-Sour Cream No Churn Ice-Cream

Ingredients

Scale
  • 1 stick (8 oz.) butter at room temperature
  • 1 c. + 2 tablespoons granulated sugar
  • ¼ teaspoon salt
  • 4 eggs at room temperature
  • 1 teaspoon lemon or vanilla extract
  • 2 c. (8 oz.) cake flour, sifted

Instructions

  1. With Paddle attachment, cream together butter, sugar & salt, on MEDIUM SPEED for 3-4 minutes until light.
  2. Stop. Drop the bowl & scrape well!
  3. Whisk together eggs and extract.
  4. With mixer on LOW, add in eggs gradually. (Stop & scrape ½ way).
  5. Stop & scrape bowl after eggs are completely incorporated.
  6. Add/sift in flour all of the flour.
  7. Mix on low until flour is incorporated. Scrape bowl and paddle again.
  8. Pour batter into prepared loaf pan.
  9. Bake: 325F/Standard oven for 60-75 minutes.
  10. To Assemble Grilled Pound Cake and Peaches
  11. STEP 1: Bake & cool pound cake.
  12. STEP 2: Slice peaches in half, remove pit. Reserve.
  13. STEP 3: GRILL Pound Cake & Peaches
  14. Slice cooled pound cake into equal portions with serrated knife.
  15. Brush each pound cake slice generously with softened butter.
  16. Grill butter side down 2 minutes, then move to create cross-hatch.
  17. Brush top of pound cake slices with butter.
  18. Flip pound cake and repeat.
  19. Remove from heat onto cutting board or plate.
  20. Brush peach halves with butter and grill to heat.
  21. REPEAT steps **same as pound cake**