Peach Lime Pound Cake

Inspired by and adapted just a bit from New York Times recipe by Jerrelle Guy this has to be one of my favorite cakes ever! 

Pureed peaches ensure a moist crumb and all the peach flavor we love so much! I’ve added some lime flavor to the glaze and the cake to balance out all the sweet from the peaches. But this cake is not to be missed!

  • Author: Laura
  • Prep Time: 45 min
  • Cook Time: 80 min
  • Total Time: 2 hours
  • Yield: 1 loaf cake 1x
  • Category: Cakes
  • Method: Baking
  • Cuisine: American



For the Cake:

  • 1 cup (227g, 2 sticks) Unsalted Butter
  • 1 lb (454g, or about 3 Medium) Peaches, ripe, pitted
  • 1 T (15ml) Fresh lime juice
  • 3 large eggs plus 1 egg yolk
  • 1 1/2 tsp (8ml) Natural Vanilla extract
  • 1 c (198g)Granulated sugar
  • 1/2 c (99g) light Brown sugar, packed
  • Zest of 1 lime (about 12 tsp)
  • 2 1/2 c (300g) AP Flour
  • 2 1/2 tsp Baking Powder
  • 1 tsp Kosher Salt

For the Glaze:

  • Remainder of peach puree from Cake batter (leave it in the processor)
  • 1 c (120g) Confectioners Sugar
  • 2 tsp Fresh lime juice


Melt the Butter and Preheat the Oven:

  1. In a small saucepan (or in microwave), melt the butter and set aside to cool to room temperature.
  2. Preheat oven to 325F (Conventional) or 300F (Convection/Fan).
  3. Prepare 8 1/2 x 4 1/2 x 2 3/4 High Loaf Pan. (9×5 is fine if that’s what you have) Grease with cooking spray or butter, and line with parchment to aid in cake removal.

Make the Cake Batter:

  1. Quarter (or dice) 2 of the pitted peaches. In a Food processor or blender, place the peach pieces or segments and the Tablespoon of lime juice. Puree on high until mixture is smooth. Leave in container for the time being.
  2. Dice the remaining peach into small cubes, about 1/3″ cube. Pat dry if needed. Set aside.
  3. In a Medium bowl, whisk together the following: 1 cup of the peach puree (it should be almost all of the puree, but keep the rest in the container to make the glaze), 1 Tbsp Lime juice,  melted and cooled butter, eggs, yolk, lime zest and vanilla. Set aside.
  4. In a large bowl, whisk the flour, baking soda and salt. Pour the peach mixture into the dry ingredients and stir or whisk until the no streaks of flour are visible.
  5. Gently fold in the cubes of the third peach. Pour the batter into the prepared pan, smooth out the top and bake in preheated oven until the top is dark golden and crispy and a tester inserted into the middle comes out clean, about 75-80 minutes. (Mine took 77 minutes in my Convection Oven). Allow cake to cool, in pan for about 20 minutes.
  6. While the cake is in the oven, make the glaze. Into the Food Processor bowl or blender cup that has the remaining peach puree, add the confectioners sugar and 2 tsp lime juice. Blend on high until thoroughly combined. Add more sugar or lime juice to make the glaze thicker or thinner. It should be slightly thick, but still pourable.

Finish the Cake:

  1. After 20 minutes of cooling, gently remove the cake from the pan. It will still be quite warm. Pour the glaze over the top of the cake, letting the excess drip down the sides. Cool cake to room temperature before serving.
  2. Serve with whipped cream and extra peach slices if desired. Extra cake should be wrapped tightly and stored at room temperature for up to 3 days. After that, place in refrigerator.


Keywords: Peach Lime, Peach Lime Pound cake, Peach Pound Cake, Poundcake, Moist poundcake, Peach Loaf Cake, Best Peach Cake

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