In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Add egg whites and beat well. Blend in vanilla. Gradually add flour and baking powder; mix until thoroughly blended.
Pour into a greased and floured 9×13-inch cake pan.
Bake for 50 to 60 minutes or until a wooden toothpick inserted into cake comes out clean. Cool 10 minutes.
Assemble Parfaits:
Cut pound cake into small cubes and layer pint jars with half of the cubed cake.
Add a layer of peaches, using half of the sliced peaches. Add a layer of whipped topping. Repeat the layers and garnish with mint leaves.
Pound Cake Peach Parfaits
Prep Time: 20 Minutes
Total Time: 1 Hour 20 Minutes
Ingredients
1 lb. unsalted butter, softened
1 lb. sugar
4 lg. eggs
4 egg whites
1 Tbsp. Spice Islands® Pure Vanilla Extract
2 3/4 C. all-purpose flour
1 tsp. Clabber Girl® Baking Powder
Assembly:
4-6 peaches, thinly sliced
8 oz. tub of whipped topping
mint leaves, for garnish (optional)
Directions
Cake:
Preheat oven to 325°F.
In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Add egg whites and beat well. Blend in vanilla. Gradually add flour and baking powder; mix until thoroughly blended.
Pour into a greased and floured 9×13-inch cake pan.
Bake for 50 to 60 minutes or until a wooden toothpick inserted into cake comes out clean. Cool 10 minutes.
Assemble Parfaits:
Cut pound cake into small cubes and layer pint jars with half of the cubed cake.
Add a layer of peaches, using half of the sliced peaches. Add a layer of whipped topping. Repeat the layers and garnish with mint leaves.
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