Peach Pound Cake


3 cups flour

¼ tsp baking soda

¼ tsp salt

1 cup butter, softened

2 cups sugar

6 eggs

¼ tsp almond extract

1½ tsp vanilla extract

½ cup Tatua Sour Cream

2 cups diced fresh or canned peaches


1 cup icing sugar

2 Tbsp cream cheese, at room temperature

1 Tbsp milk


  1. Preheat oven to 175°C.  Grease and flour a 10-inch fluted or round tin.
  2. Combine flour, baking soda and salt.  Mix thoroughly.
  3. In a separate large bowl, cream the butter and sugar until light and fluffy.  Add the eggs one at a time, beating well after each one.  Add almond and vanilla extracts and mix thoroughly.
  4. Beginning with the flour mixture, alternately add this with the Tatua Sour Cream to the egg mixture.  Gently fold in the peaches.
  5. Pour batter into tin and distribute evenly.  Bake about 1 hour or until skewer inserted in the centre comes out clean.  Cool in pan on a rack for 20 minutes.  Invert onto a cake dish and let cool another 30 minutes before glazing.
  6. For the glaze, beat icing sugar, cream cheese and milk until smooth.  Drizzle over the top of the peach pound cake.  Best served at room temperature.
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