Ricotta Peach Pound Cake

There is nothing quite like the smell of a warm loaf slipping out of the oven the sweet, buttery scent lifted by the bright whisper of peaches and the gentle, creamy tang from the ricotta. Ricotta Peach Pound Cake greets you with a tender crumb that holds tiny pockets of juicy fruit, and each slice is both rich and light, like a memory of summer wrapped in a buttery afternoon. The top browns to a thin, delicate crust that gives way to a moist interior; when sliced thin and served with tea, it feels like a quiet celebration.

This cake is the kind of comfort food that fits right into family gatherings the kind of thing you bring to a potluck, set beside a bowl of soup, or tuck onto the dessert table after a Sunday roast. It’s familiar without being fussy: people smile when they see a loaf pan cooling on the counter, and grandchildren will reach for a sliver with sticky fingers. It pairs well with simple sides and makes conversation easy; nothing steals the show, it just invites everyone to slow down and enjoy a homey bite together. If you like to keep a few go-to desserts on hand, this is the kind of cake that becomes a family favorite fast, and if you want ideas for other ricotta cakes to try, I keep a few suggestions on hand for bright, citrusy variations like a lemon-ricotta loaf that complements this one beautifully: a lemon-ricotta loaf.

This version is simple and foolproof, made with straightforward pantry ingredients and a little fresh fruit. No complicated folding techniques or long rests just cream, fold, and bake. The steps are forgiving, and the result is a dependable loaf you can make for weekday tea or a neighborhood gathering alike.

Why this recipe works

This cake truly sings because of how the ingredients balance texture and flavor without fuss. The ricotta adds moisture and a subtle, milky tang that keeps the crumb from becoming overly dense. Unlike heavy creams or sour creams, ricotta keeps the cake tender while lending a faintly grainy silkiness that reads as richness without weighing it down. When eggs and butter join the ricotta, they create a stable structure that turns into a tight, pound cake-style crumb, but the ricotta’s moisture keeps it from feeling dry that is why each bite feels indulgent but never heavy on the palate.

The sugar and butter provide the classic pound cake backbone: sweetness, browning, and that little caramel hint along the crust. Creaming the ricotta with the butter and sugar traps tiny air pockets, which helps the loaf rise and gives that tender texture. Adding eggs one at a time ensures the batter is smooth and well-emulsified, contributing to even baking and a fine crumb. The flour and baking powder are just enough to give lift without turning it cake-like; this keeps the loaf in the pleasant territory between cake and quick bread, easy to slice and perfect for spreading a dab of butter or a spoonful of preserves.

Peaches are the seasonal star here. Fresh, diced peaches will release a burst of juice as they warm in the oven, softening into sweet, almost jammy pockets. If canned peaches are your shortcut, drain them well and pat dry to prevent the batter from thinning. The fruit’s acidity cuts through the richness, making each slice feel balanced rather than cloying. Salt is the unsung hero: a quarter teaspoon brightens the flavors and keeps the sweetness from flattening.

This recipe is forgiving in timing and temperature 350°F is a comfortable middle ground that yields a golden top and a tender center without risk of an underdone core. The simplicity of the method is what makes it accessible: mix until smooth, fold in fruit gently, and bake. Small adjustments, like a little extra vanilla or a dusting of powdered sugar at the end, let you personalize the finish without changing the heart of the recipe. For a nutty echo or a citrus lift, you might explore pairing ideas or other ricotta-based loaves like an almond-lemon ricotta option for a different flavor profile: almond-lemon ricotta cake with lemon glaze.

How to prepare Ricotta Peach Pound Cake

Start by gathering your ingredients and preheating the oven so everything goes smoothly. Greasing your loaf pan and measuring flour precisely keeps the edges from sticking and the texture consistent. Cream the ricotta, butter, and sugar until it feels light, then add eggs one at a time so the batter stays smooth. Whisk your dry ingredients separately so the baking powder is evenly distributed, and fold them into the wet mixture without overmixing stop as soon as the flour disappears. Folding in the peaches last keeps them from breaking up and turning the batter pink.

The most satisfying part is smoothing the batter into the pan and watching it puff gently in the oven. That 60–70 minutes of watching the kitchen fill with warmth is the calm part of baking where you can set the table, pour a pot of tea, or tidy up while the loaf does its work. When a toothpick comes out clean, let the loaf rest briefly in the pan. The pause while it cools slightly makes slicing neater and keeps the crumb from pulling apart.

Ingredients

• 1 cup ricotta cheese
• 1 cup sugar
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup diced peaches (fresh or canned)
• Powdered sugar for dusting (optional)

Instructions

1. Preheat the oven to 350°F (175°C).
2. Grease a loaf pan.
3. In a large bowl, cream together the ricotta cheese, sugar, and butter until light and fluffy.
4. Add the eggs one at a time.
5. Mix well after each addition.
6. Stir in the vanilla extract.
7. In another bowl, whisk together the flour, baking powder, and salt.
8. Gradually add the dry ingredients to the wet mixture.
9. Mix until smooth.
10. Gently fold in the diced peaches.
11. Pour the batter into the prepared loaf pan.
12. Smooth the top.
13. Bake for 60-70 minutes.
14. A toothpick inserted in the center should come out clean.
15. Allow to cool in the pan for 10 minutes.
16. Transfer to a wire rack.
17. Sprinkle with powdered sugar before serving, if desired.

Serving ideas

This Ricotta Peach Pound Cake is lovely on its own or paired with simple, familiar sides that let the peach flavor shine. Try these three ideas:

• A dollop of plain yogurt or a scoop of vanilla ice cream next to a warm slice adds a cool, creamy contrast.
• A small bowl of fresh berries tossed with a touch of lemon zest complements the peaches with bright acidity.
• A light salad of mixed greens with a sherry vinaigrette makes for a surprising yet satisfying balance when serving cake for brunch or a light dessert.

For drinks, a pot of Earl Grey tea or a chilled glass of sparkling water with lemon slices pairs beautifully. If you prefer coffee, a mild roast keeps the cake’s delicate peach notes front and center. These pairings are simple and comforting exactly how this cake likes to be enjoyed.

Storing this recipe

Store your cooled loaf wrapped tightly in plastic wrap or in an airtight container. On the counter, it will stay fresh for about 2 days; in the refrigerator, it will keep for up to 5 days, though bring it to room temperature before serving so the texture softens and flavors open up. For longer storage, slice the loaf and freeze individual pieces on a sheet pan until firm, then transfer them to a freezer bag. Wrapped well, slices will keep in the freezer for up to 3 months.

To reheat, thaw frozen slices overnight in the refrigerator or at room temperature for a few hours. Warm gently in a 300°F oven for 8–10 minutes or microwave a slice for 20–30 seconds watch closely so the cake warms without drying out. If you’d like a fresh-baked touch, pop slices under the broiler for a minute to re-crisp the top, keeping a careful eye so they don’t brown too much.

Helpful tips

Baking with ricotta and fruit can be forgiving, but a few small practices will keep your loaf tender and consistent every time. First, mind your peaches. If using fresh peaches, choose ones that are ripe but still firm so they hold their shape while baking. Dice them into uniform pieces so they distribute evenly through the batter. If using canned peaches, drain them well and pat dry with paper towels; too much liquid will make your batter slack and could lengthen the bake time or make a soggy loaf. Toss the diced peaches with a tablespoon of flour before folding them in if you want to help them stay suspended rather than sink to the bottom.

Second, measure flour correctly. Fluff the flour, spoon it into your measuring cup, and level it off with the back of a knife instead of scooping directly from the bag. Overpacked flour is a common cause of dense loaves. If your kitchen is humid, you may want to sift the flour for an even lighter texture, but it’s not required the ricotta helps keep the crumb moist.

Third, don’t overmix once you add the dry ingredients. Stir until the flour disappears and no streaks remain, but stop when the batter is smooth. Overworking the batter develops gluten, which can toughen the loaf. Use a gentle folding motion when incorporating the peaches so they remain intact; broken fruit can bleed color into the batter and alter the texture.

Keep the oven temperature steady by preheating well and positioning the rack in the center. If your oven runs hot or cold, consider using an oven thermometer for accuracy. Finally, patience matters: allow the loaf to cool in the pan for about 10 minutes before turning it out, then let it finish cooling on a rack. Slicing too early can cause the cake to crumble, while slicing after it reaches room temperature gives you neat, pretty slices.

Recipe variations

• Add warm spice: Stir in 1/2 teaspoon ground cinnamon and a pinch of nutmeg to the dry ingredients for a cozy, autumnal loaf. You can also fold in toasted chopped walnuts for texture.
• Citrus twist: Zest one lemon and add it to the batter for a bright lift, or drizzle a light lemon glaze over the cooled loaf for added brightness.
• Berry-peach mix: Replace half the peaches with fresh raspberries or blueberries for a multi-fruit loaf that’s colorful and slightly tart.

Frequently asked questions

Q: Can I use frozen peaches instead of fresh or canned?
A: Yes, but thaw and drain them well, then pat dry so they don’t add excess moisture. Toss with a little flour to help keep them from sinking.

Q: Is it okay to substitute low-fat ricotta?
A: You can, but full-fat ricotta gives the best texture and flavor. Low-fat versions may yield a slightly drier crumb.

Q: How can I tell when the cake is done without a toothpick?
A: The loaf should pull slightly away from the pan sides and the top will be golden and spring back lightly when pressed.

Q: Can I turn this into cupcakes or a bundt cake?
A: Yes. Cupcakes will bake much faster start checking at 18–22 minutes. For a bundt pan, bake until a toothpick comes out clean, but expect a shorter bake time than the loaf, so begin checking around 45–55 minutes.

Conclusion

If you want a reliable, welcoming dessert that feels like home, this Ricotta Peach Pound Cake will do the job beautifully it’s tender, slightly tangy, and studded with juicy fruit. For a slightly different take that leans more toward a fruit-cobbler finish, you might enjoy looking at a related rendition that layers fruit and cake textures in a single pan: Peach Cobbler Pound Cake – Parsley and Icing. Serve a warm slice with tea, and you’ll have a simple, fragrant treat everyone remembers.