Looking for the perfect peach cake recipe? This easy homemade peach cake is moist, flavorful, and packed with fresh peaches. Made with simple ingredients like butter, eggs, and a hint of lemon zest, this cake is perfect for any occasion – whether you’re hosting a brunch, a summer party, or simply craving a delicious dessert. Learn how to bake this easy peach cake, with tips for using fresh or frozen peaches, making it gluten-free, and serving suggestions like pairing it with whipped cream or vanilla ice cream. Discover why this peach cake is the ultimate go-to dessert that’s sure to impress family and friends!

Ingredients:
- 1 1/2 cups all-purpose flour (or gluten-free flour)
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup unsalted butter (1 1/2 sticks), softened
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 1/2 tsp grated lemon zest
- 1/4 tsp vanilla extract
- 4 medium peaches (about 1 lb), peeled, pitted, and cut into cubes (approximately 2 1/4 cups chopped)
- Confectioners’ sugar for dusting
Instructions:
- Prepare the oven: Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan with cooking spray.
- Mix dry ingredients: In a small bowl, whisk together the flour, baking powder, and salt.
- Cream butter and sugar: In a large bowl, beat the softened butter and sugar together on medium-high speed for 4-5 minutes, until fluffy.
- Incorporate eggs: Add the eggs one at a time, beating well after each addition. Once all eggs are added, continue beating for another minute until fully blended.
- Add flavoring: Mix in the lemon zest and vanilla extract.
- Blend dry ingredients: Reduce the mixer speed to low and gradually add the flour mixture, mixing just until combined.
- Fold in peaches: Gently fold the chopped peaches into the batter using a spatula, ensuring they’re evenly distributed.
- Bake the cake: Pour the batter into the prepared springform pan and bake in the center of the oven for 50-60 minutes. The cake is done when a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the cake to cool to room temperature. Once cooled, dust the top with confectioners’ sugar before serving.
Tips
- Be sure to use room-temperature eggs, as they help the batter come together more smoothly and prevent a dense texture.
- If you don’t have a springform pan, a regular 9-inch round cake pan works fine, but you might need to adjust the baking time slightly.
- For an extra burst of flavor, try adding a pinch of cinnamon to the flour mixture.

Variations and Substitutions
- Gluten-Free Option: Use a gluten-free flour blend in place of all-purpose flour for a gluten-free peach cake.
- Other Fruit: You can swap peaches for other seasonal fruits like nectarines, apricots, or plums.
- Dairy-Free: Replace the butter with a non-dairy butter substitute or coconut oil, and use a dairy-free milk in place of any dairy-based ingredients.
FAQs
Can I use frozen peaches instead of fresh?
Yes, you can use frozen peaches. Just make sure to thaw them and drain any excess liquid before using them in the recipe.
How do I store the leftover cake?
Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze slices for up to 3 months.
Can I make this cake ahead of time?
Yes, this cake can be made a day ahead. Just let it cool completely before wrapping it in plastic wrap or storing it in an airtight container.
Serving Suggestions
- Serve the peach cake as a sweet treat for breakfast or brunch.
- Pair with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert.
- It’s also great with a cup of coffee or tea for a cozy afternoon snack.
Why You’ll Love This Recipe
This peach cake is the perfect balance of sweet, fruity, and buttery. It’s easy to make, especially with the soft texture of the cake complementing the fresh peaches. The subtle hint of lemon adds brightness to the flavor, while the simple dusting of powdered sugar gives it a beautiful finish. This recipe is sure to become a favorite for anyone who loves a comforting, homemade dessert!
Peach Cake Recipe
8
servings20
minutes55
minutesIngredients
1 1/2 cups all-purpose flour (or gluten-free flour)
1 1/2 tsp baking powder
1/4 tsp salt
3/4 cup unsalted butter (1 1/2 sticks), softened
1 cup granulated sugar
3 large eggs, at room temperature
1/2 tsp grated lemon zest
1/4 tsp vanilla extract
4 medium peaches (about 1 lb), peeled, pitted, and cut into cubes (approximately 2 1/4 cups chopped)
Confectioners’ sugar for dusting
Directions
- Prepare the oven: Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan with cooking spray.
- Mix dry ingredients: In a small bowl, whisk together the flour, baking powder, and salt.
- Cream butter and sugar: In a large bowl, beat the softened butter and sugar together on medium-high speed for 4-5 minutes, until fluffy.
- Incorporate eggs: Add the eggs one at a time, beating well after each addition. Once all eggs are added, continue beating for another minute until fully blended.
- Add flavoring: Mix in the lemon zest and vanilla extract.
- Blend dry ingredients: Reduce the mixer speed to low and gradually add the flour mixture, mixing just until combined.
- Fold in peaches: Gently fold the chopped peaches into the batter using a spatula, ensuring they’re evenly distributed.
- Bake the cake: Pour the batter into the prepared springform pan and bake in the center of the oven for 50-60 minutes. The cake is done when a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the cake to cool to room temperature. Once cooled, dust the top with confectioners’ sugar before serving.

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