Name: Peach Buttermilk Pound Cake
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 50 min
Cuisine: Southern
Ingredients: 1 cup unsalted butter, room temperature; 2 cups granulated sugar; 4 large eggs; 3 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 cup buttermilk; 1 tsp vanilla extract; 2 cups chopped fresh peaches (or canned/frozen, well-drained); Powdered sugar, for dusting (optional); Whipped cream or vanilla ice cream, for serving (optional)

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Peach Buttermilk Pound Cake is the kind of dessert that feels like a warm summer afternoon in every bite. It’s rich and buttery with a tender crumb, thanks to the buttermilk, and filled with juicy bits of sweet peaches throughout. I love how the fresh fruit adds moisture and natural sweetness, making this cake feel both indulgent and fresh.

Why You’ll Love This Recipe

I love this pound cake because it’s classic comfort food with a fruity twist. The buttermilk makes the cake extra tender without being too dense, and the peaches melt into little pockets of juicy goodness. It’s a great way to use up fresh peaches during the summer—or I can make it year-round with frozen or canned. It’s perfect with coffee in the morning, served with whipped cream for dessert, or enjoyed on its own right out of the pan. Peach Buttermilk Pound Cake

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Unsalted butter, room temperature
Granulated sugar
Fresh peaches, peeled and chopped (or canned/frozen and drained)
Eggs
All-purpose flour
Baking powder
Baking soda
Salt
Buttermilk
Vanilla extract

Optional:

Powdered sugar (for dusting)
Whipped cream or vanilla ice cream (for serving)

Directions

I preheat the oven to 325°F (163°C) and grease a 10-inch bundt pan or standard loaf pan generously.
In a large bowl, I cream the butter and sugar together until light and fluffy—about 3 to 5 minutes.
I add the eggs one at a time, mixing well after each addition.
In a separate bowl, I whisk together the flour, baking powder, baking soda, and salt.
I gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk. I begin and end with the flour mixture.
I stir in the vanilla extract, then gently fold in the chopped peaches by hand.
I pour the batter into the prepared pan and smooth the top.
I bake for about 60–70 minutes, or until a toothpick inserted in the center comes out clean. If it starts browning too quickly, I cover it loosely with foil.
I let the cake cool in the pan for about 15 minutes before inverting it onto a wire rack to cool completely.
Before serving, I sometimes dust the top with powdered sugar or serve it with a dollop of whipped cream.

Servings and timing

This recipe makes about 10–12 servings. Prep time is 15–20 minutes, bake time is around 60–70 minutes, and cooling time is about 30 minutes. I usually set aside just under 2 hours total from start to finish.

Variations

Add Warm Spices: I sometimes mix in cinnamon or nutmeg for a warm, cozy flavor.
Peach Glaze: I make a quick glaze with powdered sugar and peach juice for a shiny, sweet topping.
Berry Twist: I mix in blueberries or raspberries with the peaches for a fruity blend.
Mini Loaves: I divide the batter into smaller loaf pans for giftable treats or individual portions.
Nuts for Crunch: I add chopped pecans or walnuts for extra texture.

Storage/Reheating

I store the cooled pound cake covered at room temperature for up to 3 days. If I want to keep it longer, I refrigerate it for up to a week or freeze it for up to 2 months (wrapped tightly). To serve, I let it come to room temperature or warm individual slices in the microwave for about 10–15 seconds. Peach Buttermilk Pound Cake

FAQs

Can I use canned or frozen peaches?

Yes, I use canned (well-drained) or frozen (thawed and drained) peaches when fresh aren’t available. They work just as well.

Why is my pound cake too dense?

Overmixing or using cold butter can lead to a dense cake. I make sure to cream the butter and sugar properly and mix just until combined.

Do I need to peel the peaches?

I usually peel them for a smoother texture, but if the skins are thin and soft, I sometimes leave them on for added color and fiber.

Can I bake this in a loaf pan?

Yes, I use two standard loaf pans or one large bundt pan. Just adjust the baking time and check for doneness with a toothpick.

Is buttermilk necessary?

Yes, it adds both moisture and tenderness. If I don’t have buttermilk, I make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5–10 minutes.

Conclusion

Peach Buttermilk Pound Cake is a sweet, simple dessert that always feels like a treat. It’s soft, buttery, and bursting with peach flavor—perfect for warm weather gatherings, potlucks, or anytime I want a cozy slice of homemade cake. Once I make it, it’s hard to resist going back for seconds.