Peach Poundcake

Save Recipe

Print Recipe

Ingredients

• 3 medium, ripe and red-hued peaches (pitted)
• 1 T. fresh lemon juice
• 1 C. unsalted butter (melted and cooled to room temperature)
• 3 large eggs plus 1 egg yolk (beaten)
• 1 1/2 t. vanilla extract
• 1 C. confectioners' sugar (unsifted)
• 2 1/2 C. all-purpose flour
• 1 1/2 C. granulated sugar
• 2 1/2 t. baking powder
• 3/4 t. kosher salt

Instructions

1. Preheat oven to 325 degrees F. Prepare a loaf pan (9 by 5 inches) or, as I did, use two small loaf pans by greasing them generously and dusting them with flour. Alternatively, line pan with parchment leaving some overhang on the long sides. The overhang will serve as handles to help you remove the baked cake from the pan. Set aside.
2. Dice peaches into 1/3 inch pieces. Use paper towels to pat the diced peaches dry and set aside.
3. Use your food processor (or blender) to puree the two remaining peaches and the lemon juice. You will need 1 cup of puree. Measure it out and put it into a large bowl. Add the melted butter, eggs and egg yolk and vanilla and whisk until the ingredients are combined. Set aside.
4. Scrape down the sides of your food processor bowl (or blender). Use the puree remaining in the bowl for your icing. Add 1 C. unsifted confectioners' sugar to the peach puree and blend on high until you have a thick but still pourable icing. You will drizzle this icing over your baked poundcake so you want it to be somewhat liquid. If your icing is too thick, add a bit of water. If your icing is too thin, add a bit more confectioners' sugar. Cover and set aside until your cake is baked.
5. Add flour, granulated sugar, baking powder and salt to a large bowl or to the bowl of your KitchenAid Mixer. Whisk to combine. Add the peach puree mixture to the flour mixture. Use a whisk or the whisk attachment to completely mix the ingredients together. Fold in the diced peaches.
6. Pour the batter into your prepared loaf pan or pans. Smooth the top. Bake at 325 degrees F. for 75 to 80 minutes. You want your cake to be golden brown on the top and you want to be able to stick a skewer into the center of the cake and have it come out clean.
7. Remove cake from oven and cool on a wire rack for about 10 minutes. Run a knife around the edges of the pan to be sure the cake releases neatly from the loaf pan. Or, if you used parchment, use the parchment handles to lift the cake out of the pan.
8. When cake has cooled a bit but is still warm, stir the icing and drizzle it on top of the cake. (This is a pretty icing. The processed peach skins give little pops of red color to the icing and makes for a pretty presentation.)
9. Cook's Note: Wrapped tightly in plastic wrap, this sweet little cake will stay moist and delicious for several days. Use the most colorful peaches you can find for this recipe.

Lemon-Buttermilk Pound Cake

Save Recipe

Print Recipe

Ingredients

Cake
• 2 3/4 C. cake flour
• 1/2 t. baking soda
• 1/2 t. kosher salt
• 3/4 C. buttermilk
• 3 T. lemon juice
• 5 large eggs (room temperature and separated)
• 2 C. plus 3 T. white sugar
• 2 T. grated lemon zest
• 13 T.(1 1/2 sticks plus 1 T.) (room temperature and divided-I used unsalted butter with a generous pinch of kosher salt)
Glaze
• 1 C. powdered sugar
• 1 or 2 T. lemon juice (to your taste)
• Coconut milk to thin the glaze to the consistency you want

Instructions

1. Preheat oven to 325 degrees F. and thoroughly grease a bundt pan with 1 T. of softened butter. (Use a pastry brush to help grease your pan by brushing the softened butter into the crevices on the pan.) Adjust the baking rack in your oven to a middle position.
2. Whisk flour, baking soda and salt together in a bowl. Set aside.
3. Combine buttermilk and lemon juice. Set aside.
4. Using the whisk attachment on your stand mixer, whisk room temperature egg whites at medium speed for about a minute. You want the whites to be light and foamy. Keep the mixer running and slowly sprinkle 3 T. of sugar into the whites. Continue to whisk until the mixture turns thick and glossy and will hold soft peaks. This will take about 1 minute. Gently scoop out the egg white mixture and put it into a bowl and set aside.
5. Change the tool on your mixer to the paddle attachment. Put 2 C. sugar and lemon zest into the stand mixer bowl. Mix the sugar and the lemon zest for about 1 minute. You want to thoroughly mix in the zest and you want the mixture to begin to clump. Add the remaining 12 T. of room temperature butter and continue to mix until the ingredients are well-combined and begins to form around the paddle attachment. You should be using a medium-low setting on your mixer. Next, raise the speed of your mixer to medium-high and beat the mixture until it turns pale and is a bit fluffy. This will take 3-4 minutes.
6. Lower mixer speed to low and add egg yolks one by one, mixing and scraping down the sides of the bowl after each addition. Once the egg yolks are well-incorporated into the batter, slowly add about 1/3 of the flour mixture. Mix on low. Add 1/2 of the buttermilk mixture. Mix on low. Repeat ending with the last of the flour mixture.
7. Fold 1/3 of the whipped egg whites into the batter, mixing thoroughly. Then, add the rest of the whipped egg whites folding the whites carefully into the batter to keep from losing too much of the air in the whipped whites. Do not over mix. You only want the whites to be lightly mixed with the batter in this last step.
8. Pour the batter into your prepared bundt pan. Level the top of the batter with a spatula. Bake at 325 degrees F. for 50 to 60 minutes. Halfway through the baking, rotate the bundt pan in your oven to allow for more even baking.
9. When the cake is done (it should be firm when pressed and should spring back when pressed), remove it from the oven and place on a wire rack to cool for about 10 minutes. Next, run a knife around the outside of the cake to loosen it from the pan. Also, run the knife around the center tube of the bundt pan to loosen it from that part of the pan. Invert the cake onto a serving plate.
10. Prepare the glaze by combining powdered sugar, lemon juice and coconut milk. Drizzle with lemon glaze.
11. Cool cake completely before serving.