Print

Peach Buttermilk Pound Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Peach Buttermilk Pound Cake is a buttery, tender dessert filled with juicy peaches and a subtle tang from buttermilk. It’s a moist, flavorful cake perfect for summer gatherings or cozy treats any time of year.

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)

Instructions

  1. Preheat oven to 325°F (163°C). Grease a 10-inch bundt or two standard loaf pans generously.
  2. Cream butter and sugar together in a large bowl until light and fluffy, about 3–5 minutes.
  3. Beat in eggs one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  5. Gradually add dry ingredients to the butter mixture, alternating with buttermilk. Begin and end with flour mixture.
  6. Stir in vanilla extract, then gently fold in chopped peaches.
  7. Pour batter into prepared pan and smooth the top.
  8. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean. Cover with foil if browning too quickly.
  9. Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
  10. Dust with powdered sugar or serve with whipped cream or ice cream, if desired.

Notes

  • Add cinnamon or nutmeg for a spiced variation.
  • Top with a peach glaze made from powdered sugar and peach juice.
  • Fold in berries like blueberries or raspberries with the peaches for a twist.
  • Divide into mini loaf pans for gifts or single servings.
  • Add chopped pecans or walnuts for extra texture.

Nutrition

Find it online: https://recipesbyliza.com/peach-buttermilk-pound-cake/