Celebrating the sweetness of the peach, served with a dense pound cake that brings happiness in every bit.
Styling Mari Loewen, Recipe Marisa Curatolo.

Styling Mari Loewen, Recipe Marisa Curatolo.

Sour cream pound loaf with peaches2
  • Makes 2 loavesServings

Ingredients

  • 3 cups all-purpose flour
  • 1⁄ 2 teaspoon baking soda
  • 1⁄ 2 teaspoon salt
  • 2 tablespoons lemon zest
  • 1⁄ 2 pound unsalted butter, softened
  • 2 cups sugar
  • 1⁄ 4 cup fresh lemon juice
  • 6 large eggs, room temperature
  • 1 cup sour cream

Brown sugar peaches

  • 3 peaches, pitted, peeled and sliced
  • 1⁄ 4 cup unsalted butter
  • 1⁄ 4 cup packed brown sugar
  • 1 tablespoon cold water
  • Fresh mint leaves, to garnish

Preparation

For peaches, melt butter and brown sugar in small skillet over medium heat. Add peaches and cook for 2 minutes. Increase heat to high; add cold water and continue to cook 2 minutes longer. Peaches will begin to turn golden. Transfer to dish. Garnish with mint.

Preheat oven to 325°F. Grease two 8 x 4 x 2-inch loaf pans. Line bottoms with parchment paper; set aside.

In large bowl, sift together flour, baking soda, salt and lemon zest. In bowl of electric mixer, beat butter and sugar until light and fluffy. Beat in lemon juice. Addeggs one at a time, beating well after each addition.Beat in a third of the flour. Add half sour cream.Add another third flour and mix. Beat in remaining flour and sour cream. Scrape bottom and sides of bowl.Pour batter into prepared pans and smooth top. Bake 1 to 1 1⁄ 2 hours or until skewers inserted in centre come out clean. Remove from oven and let cool.

Turn out onto rack and peel off paper. To serve, slice loaf and top with brown sugar peaches.

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