Fresh Peach Cake

A simple wholesome cake studded with fresh peaches and a crumbly topping.

This Fresh Peach Cake is the perfect way to show off the season’s juiciest peaches. Whether you pair it with a cup of tea or a dollop of cream, it will be hard to eat just one slice.

I love summer for all its bounty – the beautiful cherries, luscious mangoes, juicy melons just to name a few. But, I especially love peaches.

This recipe is a mashup of my Strawberry Cake and Peach Crumble Pie.

It is composed of a simple batter with peaches mixed in and some arranged on top along with a sprinkling of crumble that melts into the cake when baked and creates pockets of gooey deliciousness.

Nothing fancy, but oh so tasty!

This Fresh Peach Cake is the perfect way to show off the season’s juiciest peaches. Whether you pair it with a cup of tea or a dollop of cream, it will be hard to eat just one slice.

This Fresh Peach Cake is the perfect way to show off the season’s juiciest peaches. Whether you pair it with a cup of tea or a dollop of cream, it will be hard to eat just one slice.

Fresh Peach Cake

 Servings: 8-10
Ingredients:
Topping
·         1/4 cup (31g) all-purpose flour
·         1/4 cup (50g) packed brown sugar
·         1/4 tsp ground cinnamon
·         2 Tbsp (30g) butter, melted
·         2 large peaches, sliced thinly
·         optional: icing sugar for dusting
Cake
·         6 Tbsp (85 grams) butter, at room temperature
·         1 1/2 cups (188 grams) all-purpose flour
·         1 1/2 tsp baking powder
·         1/4 tsp salt
·         1 cup (200 grams) granulated sugar
·         1 large egg, at room temperature
·         1/2 cup (118 ml) milk, at room temperature
·         1 tsp (5 ml) vanilla extract
·         1 large peach, peeled and chopped into small chunks
Directions:
  1. Preheat oven to 180˚C. Grease a round Pyrex dish or a 9 inch cake pan
  2. Make the topping: With a fork, mix the flour, brown sugar, and cinnamon together. Stir in the melted butter until crumbs form. Set aside.
  3. Make the cake: In a bowl, whisk together the flour, baking powder, and salt. Set aside.
  4. In a large bowl, beat butter and sugar until pale and fluffy with an electric mixer, about 3-5 minutes.
  5. Mix in egg, milk and vanilla until just combined.
  6. Add dry mixture gradually, mixing until just smooth. Stir in the chopped peaches.
  7. Transfer batter into prepared pan and smooth with spatula.
  8. Arrange sliced peaches on top of batter, in a single layer. Sprinkle the crumb topping on top.
  9. Bake cake until golden brown about 45 to 50 minutes. Let cool in pan before slicing. Dust with icing sugar and serve.

Iced Lemon Pound Cake

October has begun and so has fall. The avalanche of pumpkins, apples and cinnamon has already hit us. And here I am…still hanging onto my summer desserts.

This super tender, delicious lemon pound cake makes for a perfect evening snack.

 

I’m not ashamed of it. Not one bit. I would gladly eat a slice of this moist, buttery lemon cake any day of the year.

 

This super tender, delicious lemon pound cake makes for a perfect evening snack.

 

I love my monstrous frosted layered cake creations but sometimes, just sometimes, I crave the comfort of a simple, homely, fresh out of the oven cake. A cake that doesn’t ask for planning or fancy detailing. A cake that can be whipped up in minutes.

This lemon pound cake is just that.

Simple, delicious, and ridiculously easy to make.

 

This super tender, delicious lemon pound cake makes for a perfect evening snack.

It has a soft, fluffy, moist texture with a bright lemon kick from the tangy glaze on top. It’s buttery and lemony and it literally melts in your mouth. And it couldn’t be easier to make.

This super tender, delicious lemon pound cake makes for a perfect evening snack.

Here are some tips to remember:

  1. A pound cake gets its fine, dense (not heavy) texture from the all the mixing. The mixing incorporates air, creating volume, which then levels the loaf. So make sure you beat the sugar and butter well and again after the addition of each egg.

  2. Buttermilk gives you a moist, flavorful cake. The acidity in the buttermilk reacts with the baking powder making the cake lighter in texture. To make homemade buttermilk; combine ½ cup whole milk with 1 teaspoon vinegar or lemon juice.

  3. The cake gets most of its flavor from the lemon zest so make sure you do not skimp on the zest. Only use the thin, yellow zest layer of the lemon, which contains the lemon oils, and avoid the white layer which tastes bitter.

  4. Grease your loaf pan very well. I like to oil the pan, line the bottom with a piece of parchment paper, and then coat the pan with flour. This ensures that the cake will pop right out of the pan in one piece.

Once the cake is slightly cooled, I like to top it off with a thick lemon glaze. The glaze gives the cake a burst of citrus flavor and takes on a beautiful almost matte finish once it hardens.

 

This super tender, delicious lemon pound cake makes for a perfect evening snack.

It has become go-to lemon pound cake recipe. Maybe it will become yours too. 🙂

Lemon Pound Cake

Prep Time: 15 minutes                                                                        Yields: one 9 inch loaf
Cook Time: 45 to 55 minutes
Ingredients:
For the cake:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
Zest of 1 lemon (around 1 teaspoon)
1/2 tsp salt
1/2 cup (115g) unsalted butter, soft at room temperature
1 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 Tablespoon fresh lemon juice
1/2 cup buttermilk, room temperature (see notes below)
For the glaze:
1 cup icing sugar, sifted
1 1/2 Tablespoon lemon juice
1 Tablespoon milk
Directions:
Preheat oven to 180 degrees C.
Butter a 9 x 5 x 3 inch loaf pan. Dust with flour, shake off the excess.
In a bowl combine the flour, baking powder, and salt. Set aside.
In a large bowl, rub the lemon zest into the sugar. Add in the butter and beat with a hand mixer at medium-high speed until pale and fluffy, about 4-5 minutes. Add the eggs, one at a time, beating well after each addition. Add in the vanilla and lemon juice. Scrape the sides of the bowl.
With the mixer on low, add about one-third of the flour mixture and mix until almost combined, then add half the buttermilk and mix until just combined. Repeat with another third of flour mixture and then the last half of the buttermilk, ending with the last third of the flour. Beat until just incorporated.
Pour the batter into the prepared pan and smooth the top. Bake for about 45 – 55 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.
Remove the cake from the oven and let it cool for about 10 – 15 minutes. Then remove the cake from the pan to finish cooling before glazing.
Meanwhile make the glaze; combine all the glaze ingredients, start with 1 tbsp lemon juice and milk and add the remaining lemon juice as needed. The icing should be thick and smooth. Add more lemon juice or powdered sugar if needed to get the correct pouring consistency. Slowly pour the glaze over the top of the cake. Let it dry before slicing the cake.
Notes
1.       Homemade buttermilk: ½ cup milk + 1 tsp vinegar
2.       This cake will keep about 4 days at room temperature or upto one week in the refrigerator.

This super tender, delicious lemon pound cake makes for a perfect evening snack.