1. Slice the pound cake into thin slices.

2. Cut the peaches into small pieces.

3. In a bowl, whip the cream until stiff peaks form.

4. Place the pound cake slices on a serving plate and cover with half of the whipped cream.

5. Spread the peach pieces evenly on top of the whipped cream.

6. Pour the remaining whipped cream over the peaches and smooth it out.

7. Sprinkle with some granulated sugar.

8. Refrigerate the cake for at least 2 hours to set.