Peach Pecan Pound Cake
Ingredients
-
6
ounces
softened butter
-
1 ½
cups
sugar
-
4
large
eggs
-
1
large
egg yolk
-
1
teaspoon
vanilla extract
-
2 ¼
cups
all purpose flour
-
¼
teaspoon
baking soda
-
¼
teaspoon
salt
-
⅓
cup
peach Greek yogurt
-
1
teaspoon
lemon zest
-
2
cups
fresh peaches, diced
-
1
cup
chopped pecans
-
to dust
none
confectioners sugar
Instructions
- 1. Cream the butter and sugar until light and fluffy.
- 2. Add eggs one at a time, mixing well after each addition.
- 3. Mix in vanilla and lemon zest.
- 4. In a separate bowl, whisk together flour, baking soda, and salt.
- 5. Gradually add half the flour mixture to the wet ingredients, mixing until just combined.
- 6. Incorporate the Greek yogurt, then add the remaining flour and mix until just combined.
- 7. Fold in the diced peaches and chopped pecans.
- 8. Pour the batter into a buttered pound cake pan.
- 9. Bake at 350°F for 60-70 minutes, or until a toothpick comes out clean.
- 10. Allow to cool on a wire rack for 10-15 minutes before inverting onto a plate.
- 11. Dust with confectioners sugar before serving.
Nutrition Facts (estimated)
Servings
8
Calories
572
Total fat
29g
Total carbohydrates
70g
Total protein
9g
Sodium
299mg
Cholesterol
127mg
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