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    Home » Recipes » Dessert Recipes

    Italian Peach Cake

    Updated: Aug 18, 2023 · Published: Aug 8, 2023 by Andrea

    Jump to Recipe
    Italian peach cake recipe, image with text for Pinterest.

    Fluffy and bursting with fresh peaches, this Italian peach cake is delicious and a must-try summer dessert!

    This Italian peach cake is such a popular summer dessert and for all the good reasons!

    Loaded with fresh peaches, hints of vanilla and lemon, and a light glaze made with apricot jam, this cake is ridiculously delicious, and so easy to make.

    Once cooked and cooled, you can cut your summer peach cake into slices and serve it straight away, or top it with lemon or orange curd, Italian pastry cream, zabaglione, or with a scoop of Italian ice cream.

    Family and friends absolutely LOVE it, and together with my limoncello cake, this is one of my most requested summer desserts for birthdays and gatherings!

    Jump to:
    • Italian peach cake ingredients
    • Equipment
    • How to make fresh peach cake
    • Storage Tips
    • Recipe FAQs
    • Recipe
    summer peach cake.

    Italian peach cake ingredients

    For this summer peach cake, you'll need basic ingredients you most probably have in your pantry already.

    As a nice extra bonus, this is also a completely dairy-free peach cake!

    Here are the 8 ingredients you'll need:

    fresh peach cake ingredients: flour, peaches, olive oil, sugar, vanilla, eggs, lemon zest, baking powder.
    • Flour: I use regular all-plain flour or Italian 00 flour.
    • Peaches: You can use nicely ripe yellow peaches, white peaches, or nectarines.
    • Eggs: Go for large-sized eggs.
    • Sugar: Use regular granulated sugar for this recipe. You can also use raw cane sugar.
    • Olive oil: I use light olive oil, but you can substitute with sunflower oil or an equal amount of melted (and cooled) butter.
    • Lemon: For the best flavor, make sure you use an organic unwaxed lemon.
    • Vanilla: Use vanilla extract or scrape the vanilla seeds right out of a vanilla bean pod.
    • Baking powder: A little baking powder gives the cake a soft and bouncy texture.

    Equipment

    You don't need any professional equipment to make this easy peach cake recipe, here are the kitchen tools I use:

    • 8-inch cake pan - You can use an 8-inch or 9-inch (20 or 22 cm) loaf pan, round cake pan, or bundt cake pan.
    • Hand mixer - You can also use a stand mixer or a simple whisk.

    How to make fresh peach cake

    This peach cake recipe couldn't be easier!

    It's all made in one bowl and comes together in just 5 minutes.

    Here's a quick recipe overview with step-by-step pictures.

    Scroll down until the end of the post for the full recipe

    collage of four images showing how to make peach cake recipe.

    STEP 1. Whisk eggs and sugar until you have a pale and fluffy mixture.

    STEP 2. Slowly whisk in olive oil, vanilla and lemon zest.

    STEP 3. Place a sieve over the bowl and add flour and baking powder, mix briefly to combine all the ingredients.

    STEP 4. Pour the batter into the cake pan, top with sliced peaches and bake for about 30-40 minutes. Remove from the oven, cool and serve.

    fresh peach cake.

    Storage Tips

    • Serve: You can leave your peach cake at room temperature for up to 30 minutes, or longer if you place it in an airtight container in a cool dry spot in your kitchen.
    • Fridge: The cake will keep well in the refrigerator for 3-4 days. 

    Recipe FAQs

    Can you freeze peach cake?

    Yes, you can definitely freeze peach cake! Cut the cake into slices, place them on a tray, and freeze for 30 minutes, then transfer them into individual ziplock bags.
    You can store frozen cake slices in the freezer for up to 1 month.

    More Italian dessert recipes to try

    Looking for more dessert recipes? Try these traditional Italian desserts:

    • Amaretti Cookies - Italian Almond Cookies
    • Italian Butter Cookies
    • Ciambellone - Olive Oil Bundt Cake
    • Lemon Ricotta Cake
    • Italian Ricotta Cookies
    • Classic Tiramisu Without Eggs - Authentic Italian Recipe
    • Italian Hangover Cake
    • Crostata - Italian Jam Tart
    • Limoncello Mascarpone Cake
    italian peach cake.

    Did you try this recipe?

    Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook!

    Don't forget to subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

    Recipe

    Italian peach cake.
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    5 from 4 votes

    Italian Peach Cake

    Prevent your screen from going dark
    Fluffy and bursting with fresh peaches, this Italian peach cake is delicious and a must-try summer dessert!
    Prep Time10 minutes mins
    Cook Time30 minutes mins
    Total Time40 minutes mins
    Course: Dessert
    Cuisine: Allergy-friendly
    Serving: 12
    Calories: 225kcal
    Author: Andrea Soranidis

    Ingredients

    • 3 large free-range eggs
    • 140 g sugar, (or fine demerara sugar)
    • 120 ml lightly-flavoured extra-virgin olive oil
    • 1 teaspoon vanilla extract, (or half vanilla pod, scraped)
    • 1 teaspoon lemon zest
    • 200 g sifted all-purpose flour
    • 1 tablespoon baking powder, (15 gr)
    • 600 g peaches , about 3-4 peaches, peeled and pitted

    To decorate:

    • 1 tablespoon apricot jam
    • 1 tablespoon confectioner sugar

    Instructions

    • Preheat oven to 180°C/360°F and adjust a baking rack onto the middle shelf. Grease and dust with flour (or line with parchment paper) a 8-inch cake pan and set it aside.
    • In a large bowl, place the eggs and sugar. Beat the mixture with an electric whisker until light and pale, then gently whisk in the olive oil, followed by the vanilla, lemon zest, and mix until all the ingredients are combined.
    • Slowly incorporate the flour into the batter, mixing until just combined. Sprinkle the baking powder over the batter and mix until just combined (do not overmix).
    • Fold into the batter 2 peaches cut into tiny chunks, and mix until just combined.
    • Pour the peach cake batter into the prepared baking pan. Top the batter with the remaining 2 peaches cut into thin slices.
    • Bake in the oven for approximately 30-40 minutes. To check if the cake is ready, insert a toothpick in the middle, if it comes out clean, the cake is ready.
    • Remove the peach cake from the oven, and lightly brush it with apricot jam. Allow to cool, then gently remove the cake from the pan.
    • Dust the peach cake all over with confectioner sugar and serve at room temperature. 

    Notes

    Please note that all my baking recipes are tested with grams measurements, which are more accurate than cup measurements. US cup amounts are provided, but for best results please always use a scale when measuring ingredients.
    Flour: For a more rustic peach cake, use 100gr (3.5 ounces) of all-purpose flour and 100 gr of whole wheat flour.
    Butter: If you wish to use butter, replace the extra-virgin olive oil with 120 gr (4 oz) melted and cooled butter.
    Storage tips: Store your cake in an airtight container in the fridge for up to 3 days.  You can cut the peach into slices and freeze them individually in freezer bags for up to 1 month. 
    Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!

    Nutrition

    Calories: 225kcal | Carbohydrates: 30g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 129mg | Potassium: 96mg | Fiber: 1g | Sugar: 16g | Vitamin A: 223IU | Vitamin C: 3mg | Calcium: 70mg | Iron: 1mg

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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    Comments

    1. Heirloom cookbooks says

      August 20, 2024 at 8:41 am

      This Italian Peach Cake looks so delicious! I love how easy it is to make, and the fresh peaches and lemon zest sound perfect for summer. The tips on storing and freezing are really helpful too. thank you for sharing!

      Reply
    2. Donna says

      May 31, 2024 at 2:30 am

      You have lemon zest twice in the recipe is that correct?

      Reply
      • Andrea says

        May 31, 2024 at 9:22 am

        Hi Donna, thank you for spotting the typo, it's 1 teaspoon of fresh lemon zest 🙂 The recipe has now been corrected!

        Reply
    3. Julia says

      December 21, 2023 at 12:22 pm

      Can you use frozen or canned peaches?

      Reply
      • Andrea says

        December 22, 2023 at 10:41 am

        Hi Julia, I would use frozen peaches, defrost them in the fridge overnight before use 🙂

        Reply
    4. eileen says

      August 11, 2023 at 10:36 pm

      5 stars
      I wish you would convert your gram measurements in the recipe. I have a scale but not very reliable. I made the peach cake and it has taken much longer to be dry in the center when I test it. I made the mistake of putting the peach slices on the bottom instead of the top of the cake because I mistakenly thought that the picture indicated that. Ihope it turns out, I am looking for peach recipes in the summer.

      Reply
    5 from 4 votes (3 ratings without comment)

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