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