Southern Peach Buttermilk Pound Cake

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes (+ cooling time)
Servings: 12
Difficulty: Medium
Intensity: Moderate (requires mixing, folding, and baking)

Description

This Southern Peach Buttermilk Pound Cake is a moist, buttery dessert bursting with juicy peaches and a hint of vanilla. Perfect for summer gatherings or any occasion, this cake has a tender crumb and a lightly caramelized crust. Serve it warm with whipped cream or a scoop of vanilla ice cream for an irresistible treat.

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Ingredients

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs, room temperature

• 3 cups all-purpose flour, sifted

• ½ teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 cup buttermilk, room temperature

• 1 tablespoon pure vanilla extract

• 2 cups fresh peaches, peeled and diced (or canned peaches, drained)

For the Peach Glaze (Optional):

• ½ cup powdered sugar

• 2 tablespoons peach juice (from canned peaches or fresh puree)

• ½ teaspoon vanilla extract

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Instructions

Step 1: Preheat and Prepare

• Preheat the oven to 325°F (165°C).

• Grease and flour a 10-inch Bundt pan or a 9×5-inch loaf pan.

Step 2: Cream Butter and Sugar

• In a large mixing bowl, beat the softened butter and sugar together on medium-high speed for 3-4 minutes until light and fluffy.

Step 3: Add Eggs

• Add the eggs one at a time, beating well after each addition.

Step 4: Mix Dry Ingredients

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

Step 5: Alternate Wet and Dry Ingredients

• Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the flour.

• Mix until just combined—do not overmix.

• Stir in the vanilla extract.

Step 6: Fold in Peaches

• Gently fold in the diced peaches until evenly distributed.

Step 7: Bake

• Pour the batter into the prepared pan and smooth the top.

• Bake for 1 hour 15 minutes (or until a toothpick inserted comes out clean).

• If the top browns too quickly, cover loosely with aluminum foil.

Step 8: Cool and Glaze

• Let the cake cool in the pan for 15 minutes, then transfer to a wire rack.

• For the glaze (optional), whisk powdered sugar, peach juice, and vanilla until smooth. Drizzle over the cooled cake.

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Nutritional Information (Per Serving)

Nutritional values are approximate and may vary based on ingredients used.

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Tips & Variations

• Storage: Keep covered at room temperature for 3 days or refrigerate for up to 1 week.

• Freezing: Wrap tightly and freeze for up to 3 months.

• Substitutions:

  • Use Greek yogurt instead of buttermilk.

  • Replace peaches with nectarines or mangoes for a twist.

  • Add 1 tsp cinnamon for a spiced flavor.

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Final Thoughts

This Southern Peach Buttermilk Pound Cake is a crowd-pleaser with its rich, moist texture and fruity sweetness. Whether served at brunch, picnics, or dessert tables, it’s a classic Southern delight that never disappoints!