Imagine a cake that blends melt-in-your-mouth richness with juicy bursts of peach and a hint of tang from buttermilk — that’s exactly what you get with Peach Buttermilk Pound Cake. This Southern classic holds all the warmth of a summer day and pairs it with a buttery tenderness that’s hard to resist. One bite of this golden, aromatic cake and you’ll see why it deserves a place at every gathering, from laid-back picnics to elegant brunches.
Ingredients You’ll Need
The best part of making Peach Buttermilk Pound Cake is how each ingredient works in harmony: the butter for richness, peaches for pockets of sweetness, buttermilk for subtle tang, and a handful of pantry staples to bring everything together. Each is essential for the perfect slice, so let’s take a closer look at why you’ll want every one of them in your kitchen.
- Unsalted Butter (1 cup, softened): Creates the pound cake’s signature tender and velvety crumb — leave it at room temperature for effortless creaming.
- Granulated Sugar (2 cups): Sweetens the cake and helps achieve that light, fluffy texture when beaten with butter.
- Large Eggs (4): Provide important structure and richness, while also helping the cake rise beautifully.
- All-Purpose Flour (3 cups): Gives the cake its sturdy, dependable body but still allows for a melt-in-your-mouth bite.
- Baking Soda (½ teaspoon): Works together with buttermilk to provide just the right lift — don’t skip it!
- Salt (½ teaspoon): Balances sweetness and highlights the flavors of peach and vanilla.
- Buttermilk (1 cup): Adds a subtle tang and keeps the crumb tender and moist — a must for this cake.
- Vanilla Extract (1 teaspoon): Rounds out the flavors and adds a touch of warmth on every slice.
- Fresh or Canned Peaches (2 cups, diced and well-drained): Juicy bites of peach bring summer vibrancy — just be sure to drain well if using canned!
- Ground Cinnamon (¼ teaspoon, optional): Lends a gentle boost of aromatic spice that complements peaches perfectly.
- Powdered Sugar (for dusting, optional): Gives a delicate, elegant finish with just the right amount of sweetness.
How to Make Peach Buttermilk Pound Cake
Step 1: Prepare the Pan and Oven
Before you even think about mixing, get your oven preheating at 325°F (163°C) and give your bundt or tube pan some loving care. Generously grease and flour your pan to prevent sticking and ensure that beautiful, defined crust. This small effort makes unmolding your Peach Buttermilk Pound Cake a breeze later on.
Step 2: Cream Butter and Sugar
Grab a big mixing bowl and beat the softened butter and sugar together until the mixture is pale and fluffy. This aeration is the secret to the cake’s irresistible lightness, and taking your time here — about 4-5 minutes — makes all the difference in the final crumb.
Step 3: Add the Eggs One at a Time
Crack in one egg, beat until fully incorporated, then move to the next. Adding eggs individually helps the batter hold onto that airy texture. Try not to rush; a little patience now is well rewarded once you’re slicing into your Peach Buttermilk Pound Cake.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk the flour, baking soda, salt, and cinnamon (if using) together. This ensures the leavening and spices are evenly distributed, so no one gets a bite that’s bland or overly spiced.
Step 5: Combine Wet and Dry in Stages
Add the dry ingredients to your creamed mixture in three batches, alternating with the buttermilk, and always beginning and ending with the flour mixture. This classic technique minimizes gluten formation and keeps the crumb beautifully tender, just the way you expect from Peach Buttermilk Pound Cake.
Step 6: Vanilla and Peaches In
Add in the vanilla extract, then gently fold in the diced peaches. Don’t overmix here. You want pockets of peach scattered throughout the cake, not peach mush — and mixing gently preserves them.
Step 7: Bake to Golden Perfection
Pour the batter into your prepared pan, smoothing the top for even baking. Slide it into the oven and bake for 65–75 minutes, or until a toothpick comes out clean from the thickest part. Let the cake cool in the pan for 15–20 minutes, then invert onto a wire rack to finish cooling completely.
Step 8: Finishing Touches
Once cooled, dust with powdered sugar if you like. This not only looks gorgeous but also adds a delicate sweetness that makes each slice of Peach Buttermilk Pound Cake even more inviting.
How to Serve Peach Buttermilk Pound Cake
Garnishes
Try a generous dusting of powdered sugar, a scoop of freshly whipped cream, or even a few extra peach slices for a pop of color. A sprig of mint on each slice turns this humble cake into a showstopper you’ll be proud to serve.
Side Dishes
For a touch of luxury, pair your Peach Buttermilk Pound Cake with vanilla ice cream or a dollop of tangy Greek yogurt. During peach season, I love serving it with a quick fresh peach compote for an extra fruity punch.
Creative Ways to Present
Consider cutting the cake into cubes and layering with whipped cream and berries as a lovely trifle, or serve thick slices toasted lightly and topped with honey. For summer gatherings, you can even slice and grill pieces briefly — the caramelized edges are a revelation!
Make Ahead and Storage
Storing Leftovers
Wrap any remaining Peach Buttermilk Pound Cake tightly in plastic wrap or keep it in an airtight container at room temperature. It will stay moist and delicious for up to 3 days. This cake is famously good the next day, as the flavors mellow and intensify overnight.
Freezing
To freeze, wrap the cake (whole or in individual slices) in two layers of plastic wrap and then in foil. Store it in the freezer for up to three months. Thaw it at room temperature, unwrapped, for the best texture — the peachy pockets taste as luscious as ever.
Reheating
If you enjoy warm cake, just pop individual slices in the microwave for about 10-15 seconds, or warm the whole cake in a low oven for 10 minutes. This refreshes the crumb and brings back that tempting, just-baked aroma.
FAQs
Can I use frozen peaches instead of fresh or canned?
Absolutely! Just thaw them completely and drain any extra liquid well before folding into the batter. This will keep your Peach Buttermilk Pound Cake from becoming soggy.
What if I don’t have buttermilk?
No problem! You can make your own by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes, and you’re good to go.
Should I peel the peaches?
Peeling is a personal choice. If using fresh peaches, many bakers love the color and texture that peach skin adds. If you prefer a smoother bite, peel them first — canned peaches are already peeled for your convenience.
Can I make this as a loaf cake instead of a bundt?
Yes! Divide the batter between two 9×5-inch loaf pans, reduce the baking time to about 50–55 minutes, and check with a toothpick for doneness. You’ll have two gorgeous loaves ready to slice and share.
How do I prevent the peaches from sinking to the bottom?
Toss diced peaches with a tablespoon of flour before adding to the batter. It helps suspend them evenly so you get juicy bites of peach throughout every slice of Peach Buttermilk Pound Cake.
Final Thoughts
If you’re searching for a dessert that feels like a joyful embrace, make this Peach Buttermilk Pound Cake the next time peaches are calling your name. It’s simple, fragrant, and always a hit — whether you’re sharing with friends or savoring a quiet afternoon treat. Give it a try and see why it’s one of my favorite ways to enjoy the flavors of summer!
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Peach Buttermilk Pound Cake Recipe
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of summer with this Peach Buttermilk Pound Cake. This moist and tender cake is studded with juicy peaches and has a hint of tangy buttermilk, making it a perfect dessert for any occasion.
Ingredients
Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 2 cups fresh or canned peaches, diced and well-drained
- ¼ teaspoon ground cinnamon (optional)
For Dusting:
- Powdered sugar for dusting (optional)
Instructions
- Preheat the Oven: Preheat the oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan.
- Cream Butter and Sugar: In a large bowl, cream the butter and sugar together until light and fluffy.
- Add Eggs: Add eggs one at a time, beating well after each addition.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon if using.
- Combine Ingredients: Add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk, beginning and ending with the dry ingredients. Stir in the vanilla extract and gently fold in the diced peaches.
- Bake: Pour the batter evenly into the prepared pan and smooth the top. Bake for 65–75 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the cake cool in the pan for 15–20 minutes before inverting onto a wire rack to cool completely. Dust with powdered sugar before serving if desired.
Notes
- If using canned peaches, be sure to drain them thoroughly to prevent extra moisture.
- This cake is delicious on its own but also pairs beautifully with whipped cream or vanilla ice cream.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 30g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
