Savor the classic flavors of peach cobbler in this moist and tender homemade pound cake. A comforting treat that’s perfect for any occasion.

– 1 cup unsalted butter, softened

– 1 1/2 cups granulated sugar

– 4 large eggs

– 1 teaspoon vanilla extract

– 2 cups all-purpose flour

– 1 teaspoon baking powder

– 1/4 teaspoon salt

– 2 cups peeled and sliced fresh peaches

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1. – Preheat oven to 325°F. Grease a 9×5-inch loaf pan with butter or non-stick cooking spray.

2. – In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes.

3. – Add the eggs one at a time, beating well after each addition. Stir in the vanilla.

4. – In a separate bowl, whisk together the flour, baking powder, and salt.

5. – Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

6. – Gently fold in the sliced peaches.

7. – Pour the batter into the prepared loaf pan and smooth the top.

8. – Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.

9. – Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

– For a deeper peach flavor, you can replace 1/4 cup of the butter with peach preserves.

– Serve the pound cake with a scoop of vanilla ice cream or a drizzle of caramel sauce for an extra indulgent treat.

– Store leftovers at room temperature for up to 4 days or in the refrigerator for up to 1 week.