About this recipe
Looking for a sweet and easy recipe to make the most of summer peaches?
Lydia Donaldson, the 2024 Peach Queen from Brigham City Peach Days, shares her recipe for peach thyme pound cake. The savory and earthy thyme pairs wonderfully with sweet, juicy peaches, and almond extract adds an extra boost of flavor.
It’s so tasty, you’ll definitely want a second slice!
RECIPE: A French toast casserole you can make the night before
Ingredients
Yields: 14 servings
Peach Thyme Pound Cake
Directions
Peach Thyme Pound Cake
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Preheat oven to 350 degrees F. Spray a 12-cup bundt pan with nonstick baking spray.
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In a medium bowl, whisk together the flour, baking soda and salt.
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In the bowl of a stand mixer, cream the butter until it is pale yellow.
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Add the sugar and continue beating until thoroughly mixed.
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Add the eggs, one at a time, beating well after each addition.
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Add the almond extract.
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Add the flour mixture, 1 cup at a time, alternating with the sour cream.
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Fold in the thyme and peaches.
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Pour batter into prepared pan and bake for 1 hour and 15 minutes, until a cake tester inserted into the center comes out clean.
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Let cake cool for 15 minutes in the pan; then invert onto a wire rack and let cool completely.
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Dust with confectioners’ sugar, if desired.
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