1½ teaspoons baking powder
½ teaspoon kosher salt
1 cup whole milk
1 tablespoon vanilla extract
Egg note: Original recipe didn’t list eggs, but pound cakes require them—use 4 large eggs
Pan size matters: Bundt pans create prettier presentation; loaf pans work but may need adjusted time
Fresh peach option: Use 3 cups fresh peeled sliced peaches when in season
Sugar adjustment: Reduce sugar on peaches if using very sweet fruit
Spice variations: Add cardamom, ginger, or allspice for complex flavor
Gluten-free option: Use 1:1 gluten-free flour blend
Dairy-free version: Substitute plant-based butter and milk
Room temperature: Cover and store up to 2 days in cool conditions
Refrigeration: Store airtight container up to 5 days
Freezing: Wrap tightly in plastic then foil; freeze up to 3 months
Thawing: Overnight in refrigerator or room temperature 2-3 hours
Reheating: Microwave 15-20 seconds or oven at 300°F for 5-7 minutes
Best served: Room temperature or slightly warm for optimal flavor
Dust with powdered sugar through decorative stencil
Serve with vanilla bean ice cream or whipped cream
Drizzle with peach glaze or caramel sauce
Garnish with fresh mint leaves
Add fresh peach slices for presentation
Serve with bourbon whipped cream for adults
Present on cake stand for special occasions
Pair with sweet tea or coffee
Butter: Can use salted butter and reduce added salt
Whole milk: Buttermilk, 2% milk, or half-and-half work
Canned peaches: Fresh, frozen (thawed), or jarred peaches
White sugar: Can use part brown sugar for deeper flavor
All-purpose flour: Cake flour for lighter texture (use 2¼ cups)
Vanilla extract: Almond extract, peach extract, or vanilla bean paste
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