Peach Pound Cake

• 3-1/4 cups Flour, Divided
• 1 Tablespoon Baking Powder
• 1/2 teaspoons Salt
• 1 cup Butter, Softened
• 2 cups Sugar
• 4 whole Large Eggs
• 1 cup Buttermilk
• 1 teaspoon Butter Flavor
• 1 teaspoon Vanilla Extract
• 1 teaspoon Almond Extract
• 1/2 teaspoons Lemon Extract
• 3 cups Diced Peaches, Reserve Any Juices For Icing
• _____
• FOR THE PEACH ICING:
• 2 teaspoons Peach Juice
• 3 Tablespoons Heavy Cream
• 1 cup Powdered Sugar

1. Preheat oven to 350u0b0. Spray a 10" tube pan with non-stick baking spray with flour. Set aside.
2. In a large bowl, combine 3 cups of flour, baking powder, and salt. Set aside. Beat butter and sugar on medium speed until fluffy. Add eggs, one at a time, beating well after each addition. Add the flour mixture to your butter mixture, alternating with buttermilk, beginning and ending with flour. Now add flavor and extracts, combining well. Beat on medium speed until well blended and creamy.
3. Toss the diced peaches in the remaining 1/4 cup of flour to coat thoroughly. Gently fold into the batter, just until incorporated.
4. Bake until cake is golden brown and a toothpick inserted into the center comes out clean, about 1 to 1 1/2 hours. During the last 20 minutes, cover the top with foil to prevent over-browning.
5. Remove from the oven and let cool in the pan for 15 minutes. Invert the cake onto a cooling rack and let cool completely. Drizzle with icing or dust with powdered sugar.
6. To make the icing, mix the icing ingredients until thick and creamy and drizzle over the cake.
7. Enjoy!

flour, baking powder, salt, butter, sugar, eggs, buttermilk, butter, vanilla, almond extract, lemon extract, peaches, peach juice, heavy cream, powdered sugar

Taken from tastykitchen.com/recipes/desserts/peach-pound-cake-2/ (may not work)