Fresh peach sponge cake

Half of this recipe was just perfect in an 8x4" loaf pan. I lowered the heat to 325 degrees after some reviewers indicated they had trouble getting the cake to bake through without overbaking the exterior. It was perfect, then, at 325 for about 60 minutes. I made this exactly as written, in spite of reviewer suggestions to add this or that. I didn't want to take away from the buttery, peachy taste--it was delicious. The sugar crust is a nice touch and I'm glad I included that too. I used frozen peaches, thawed and drained, and drizzled the baked loaf with a glaze of powdered sugar and the drained peach juice. Very pretty, moist cake, with a just right taste and speckle of peaches.  -  27 Feb 2008  (Review from Allrecipes US | Canada)

Good recipe! I added a carmel glaze that made it even more delicious: 1/2 c. butter - 1/2 c. packed brown sugar - 2 tsp. milk - Heat all ingred. in saucepan, stir occasionally. Boil 2 minutes, stirring constantly. Remove from heat. Spoon over warm cake. I will use this recipe for a pineapple pound cake next, using drained canned pineapple. Thanks!  -  29 May 2003  (Review from Allrecipes US | Canada)

Oh my, I may be a Northern girl but I felt like I was back in the Old South sitting on someone's porch having a slice of this pound cake with a tall glass of Sweet Tea! Yes, it's that good! I cut the recipe in half, kept the amount of vanilla the same and used a little over a cup of peaches. I baked it in an 8x4 glass baking dish and topped it with a generous amount of turbinado sugar. I put in the oven at 325 for exactly one hour. It was so incredibly moist, delicious, and bursting with peaches. I topped the cake slices with fresh cut peaches and homemade whipped cream. The cake basically disappeared, but this is definitely a recipe I'd love to make again!  -  26 Jul 2010  (Review from Allrecipes US | Canada)