Peaches and Cream Pound Cake Recipe

Preheat your oven to 350 degrees. Lightly grease and flour a 10-inch fluted tube pan, making sure to get into all the crevices for an easy release.

In a medium bowl, whisk together the cake flour, baking powder, and salt. Set this aside for now.

Add the eggs one at a time, beating well after each addition until fully incorporated. The mixture should look smooth.

Next, beat in the softened cream cheese and vanilla extract until everything is well combined and uniform.

Pour the batter evenly into your prepared fluted tube pan. Bake for 60 minutes, or until a wooden skewer or toothpick inserted near the center comes out clean.

Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This helps prevent it from sticking.