This Homemade Peach Pound Cake Recipe is made with fresh peaches and is topped with an easy cream cheese glaze. An old fashioned pound cake recipe meets peach pie filling and creates one of my favorite summer dessert recipes!
Preheat oven to 325 degrees. Grease a large bundt cake pan well (about 10" in size).
With a standing mixer or hand mixer, cream butter until light and fluffy, about 1-2 minutes. Add in brown sugar and granulated sugar. Cream until well combined, about 1 minute.
Add in the eggs, one at a time, beating well after each addition (and scraping down the sides of the bowl as necessary).
Beginning and ending with the flour mixture, alternately add in flour and sour cream (I did it in thirds: 1/3 flour mixture, 6 Tbsp of sour cream, 1/3 flour mixture, 6 Tbsp of sour cream, and the last 1/3 of the flour mixture). Mix until just combined.
Pour the batter into the prepared bundt cake pan, spreading the batter in an even layer.
Beat cream cheese and butter together until well combined, light, and fluffy (about 1-2 minutes).
Add in powdered sugar and mix until combined.
Add in vanilla extract and 4 Tbsp milk. Beat until well combined. If the icing feels too thin, add in more powdered sugar. If it feels too thick, add in a little more milk. (I used approximately 4 Tbsp of milk to make a thick icing; however, feel free to add more milk to thin the icing out if you prefer a thinner consistency.)
Spread/pour the icing over the pound cake. Allow the icing to set about 5-10 minutes before serving.