Southern Peach Buttermilk Pound Cake

For the Cake:

• 1 cup unsalted butter, softened (plus more for greasing the pan)
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract (optional, for extra flavor)
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk, room temperature
• 2 medium peaches, peeled, pitted, and finely diced (about 1 1/2 cups)

For the Glaze (Optional):

• 1 cup powdered sugar
• 2–3 tablespoons peach juice (from cooking the peaches) or milk
• Optional: 1/2 teaspoon vanilla extract

Step-by-Step Instructions

1. Preheat and Prep

1. Preheat your oven to 325°F (165°C).
2. Grease and lightly flour a 10-inch Bundt pan or a 9×5-inch loaf pan.

2. Prepare the Peaches

1. If using fresh peaches, peel and dice them into small pieces.
2. Toss the diced peaches with 1 tablespoon of flour to coat lightly. This helps prevent them from sinking to the bottom of the cake.

3. Cream the Butter and Sugar

1. In a large mixing bowl, use a hand or stand mixer to cream the butter and sugar together until light and fluffy (about 3–4 minutes).
2. Add the eggs one at a time, beating well after each addition. Mix in the vanilla and almond extracts.

4. Combine Dry Ingredients

1. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

5. Alternate Wet and Dry Ingredients

1. Gradually add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk (start and end with the dry ingredients). Mix just until combined.
2. Gently fold in the floured peaches until evenly distributed throughout the batter.

6. Bake the Cake

1. Pour the batter into the prepared pan and smooth the top with a spatula.
2. Bake for 60–75 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
3. If the cake begins to brown too quickly, cover the top loosely with foil during baking.

7. Cool and Glaze

1. Let the cake cool in the pan for 10–15 minutes, then carefully transfer it to a wire rack to cool completely.
2. For the glaze, whisk together the powdered sugar, peach juice (or milk), and vanilla extract until smooth. Drizzle over the cooled cake.

Tips for Success

• Use Fresh Peaches: Fresh, ripe peaches provide the best flavor, but frozen or canned peaches (drained and patted dry) can work in a pinch.
• Room Temperature Ingredients: Ensure your butter, eggs, and buttermilk are at room temperature for a smoother batter.
• Don’t Overmix: Mix the batter just until the ingredients are combined to avoid a dense cake.
• Test for Doneness: Insert a toothpick into the thickest part of the cake to check if it’s fully baked.
• Store Properly: Keep the cake in an airtight container at room temperature for up to 2 days or refrigerate for longer storage.

Why This Recipe Works

This Southern Peach Buttermilk Pound Cake combines the richness of butter and sugar with the tangy tenderness of buttermilk and the juicy sweetness of fresh peaches. The result is a perfectly balanced cake that’s dense yet moist, flavorful yet simple. Whether served plain or dressed up with a glaze, this cake is a celebration of Southern baking traditions.

Conclusion: A Slice of Southern Heaven

Whether you’re craving a taste of summer, hosting a gathering, or simply looking for a comforting dessert, this Southern Peach Buttermilk Pound Cake is sure to delight. Its tender crumb, juicy peach bites, and buttery flavor make it a standout dessert that’s as practical as it is delicious. Plus, its versatility means you can enjoy it any time of year.

We’d love to see your creations! Tag us in your photos or share your favorite variations—your take on this peachy pound cake might just inspire others to try it too! 🍑✨