When it comes to pound cakes, I always choose this classic peach cobbler recipe by The Anthony Kitchen on YouTube because it’s super easy to follow and very delicious, too. My family and even my guests love eating this Cake to the last bite and they would always compliment me every time I serve this at parties or gatherings I’m hosting.

Ingredients:

Cake

• 1 (16-ounce) bag of frozen peaches, thawed, or 6-8 fresh and ripe peaches
• 3 cups of cake flour
• 1¼ tsp of fine sea salt
• 4 large eggs + 2 yolks
• ¼ cup of milk
• 2 tsp of pure vanilla extract
• 1½ cup of unsalted butter, at room temperature
• 6 ounces of cream cheese, at room temperature
• 3 cups of granulated sugar
• Zest of 1 lemon

Cream Cheese Lemon Glaze

• 2 tbsp of cream cheese, at room temperature
• 2 tbsp of unsalted butter, at room temperature
• 1¼ cups of powdered sugar
• 1 tbsp of fresh lemon juice
• ¼ tsp of pure vanilla extract

Directions:

Step 1

Chop the peaches into ½ cubes, then set them aside in a colander to drain, and then place a rack in the center of an oven preheated at 300°F. Generously grease a bundt pan with butter, then dust it with flour shaking off any excess, and set it aside for later. In a medium-sized mixing bowl, add the flour and salt, then whisk them together, and set them aside.

Step 2

In a large measuring cup, add the eggs, egg yolks, milk, and Vanilla Extract, then whisk them together until combined, and set aside. In the bowl of a stand mixer, beat together the butter and cream chees e for about 1 minute or until incorporated, then gradually add the sugar, and continue to mix for about 3 to 4 minutes or until light and fluffy.

Step 3

Reduce the speed to low while slowly pouring in the egg and milk mixture, then keep mixing until well combined, and make sure to scrape the sides well before giving them a final mix. While mixing on low, add the dry ingredients in 3 additions until combined, then add the diced peaches and lemon zest, and continue to mix on low until evenly incorporated.

Step 4

Pour the batter into the prepared pan, then place it in the preheated oven, and allow it to bake for about 40 minutes. Rotate the pan, then bake the cake for 45 minutes or more depending on your oven, and transfer it to a wire rack. Allow it to cool down in the pan for about 15 minutes, then unmold the cake, and let it cool completely for about 2 hours.

Step 5

For the glaze, beat together the butter and cream cheese over medium-high speed until blended, then add the powdered sugar, lemon juice, and vanilla extract, and continue to mix until smooth and liquid consistency. Drizzle the glaze all over the top of the cake, then let it set for about 1 to 2 hours, and slice. Serve and enjoy!

*All image credit belongs to The Anthony Kitchen via YouTube. Follow and subscribe to her channel for more!

Easy Peach Cobbler Pound Cake Recipe

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