Moist Peach Pound Cake

Ingredients

• 3 cups all-purpose flour
• 0.5 teaspoons salt
• 0.25 teaspoons baking soda
• 1 can peaches , 29 ounce
• 0.5 cups sour cream
• 3 cups white sugar
• 1 cup butter , softened
• 6 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Grease and sugar two 9x5-inch loaf pans.

2. 2

   Combine flour, salt, and baking soda in a large bowl. Mix peaches and sour cream together in a separate bowl.

3. 3

   Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add 5 eggs, one at a time, beating well after each addition before adding the next. Beat in remaining 1 egg, vanilla extract, and almond extract together; add flour mixture, alternating with peach mixture, mixing until just combined.

4. 4

   Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 65 minutes. Cool in the pans for 10 minutes before transferring to a wire rack to cool completely.