Preheat the oven to 350°F. Grease a 9x5-inch loaf pan with nonstick spray. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and 1 cup of sugar together until light and fluffy, about 2 minutes on medium speed.
1 cup unsalted butter, 1⅛ cup granulated sugar
Add the eggs, one at a time, allowing them to fully incorporate before adding the next one.
4 large eggs
Add the vanilla extract and mix to combine.
1 teaspoon pure vanilla extract
With the mixer on low speed, slowly add in the flour. Mix just until the flour is incorporated-- you don’t want to over mix.
2 cups all-purpose flour
Gently fold the peach chunks into the batter.
1 cup chopped fresh peaches
Transfer the batter to the prepared loaf pan and top it with the remaining 2 tablespoons of sugar.
Bake the pound cake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 5 minutes. Then, run a knife around the edge and turn it out onto a wire rack to cool completely.