Peach Buttermilk Pound Cake with Sweet Summer Flavor

Introduction

There are cakes you eat, and then there are cakes that eat you alive with memory. The Peach Buttermilk Pound Cake belongs to that second category. It tastes like July wrapped in a velvet ribbon—sun-warmed fruit, old porches, and something sacred baked into every bite. This isn’t a cake made for restraint. This is the kind you cut thick and eat standing barefoot in the kitchen while the coffee brews or the sun sets. The kind of cake that tastes like your grandma’s best secret, finally told.

The pairing of peaches and buttermilk is classic Southern comfort. The peaches bring their sticky, sweet juice, the buttermilk brings tang and moisture, and together they elevate a humble pound cake into something almost mythic. You don’t need a mixer with a dozen attachments or a degree from culinary school. Just the heart to do it right and the patience to let it cool before slicing (or at least try to). This Peach Buttermilk Pound Cake doesn’t just belong at church picnics and family reunions—it belongs anywhere people appreciate good, honest baking.

If you’ve ever bitten into a peach so ripe the juice ran down your arm, you already know where this is going. It’s about the fruit, the fat, and the fire. And when it all comes together in this Peach Buttermilk Pound Cake, it’s nothing short of Southern poetry.

Why You’ll Love This Recipe

• Moist, tender crumb with rich peach flavor in every bite
• Buttermilk adds a tangy contrast and keeps it incredibly soft
• Perfect for using fresh, seasonal peaches or even canned in a pinch
• Easy to make with simple pantry ingredients
• Doubles as breakfast, dessert, or afternoon snack

Ingredients

For the Peach Buttermilk Pound Cake:

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk, room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract (optional)
• 2 cups chopped fresh peaches (peeled)
• 1 tablespoon all-purpose flour (to toss with peaches)

For the Optional Peach Glaze:

• 1 cup powdered sugar
• 2 tablespoons peach juice or milk
• 1/4 teaspoon vanilla extract

Instructions/Method

1. Prep the Oven and Pan: Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan. Set aside.
2. Cream Butter and Sugar: In a large bowl, beat the butter and sugar together until pale and fluffy, about 4-5 minutes.
3. Add Eggs: Add eggs one at a time, beating well after each addition.
4. Mix Dry Ingredients: In another bowl, whisk together flour, baking soda, and salt.
5. Alternate Wet and Dry: Add flour mixture in three additions, alternating with buttermilk. Begin and end with flour. Mix until just combined.
6. Add Flavor: Stir in vanilla and almond extract.
7. Add Peaches: Toss chopped peaches with 1 tablespoon of flour. Gently fold into the batter.
8. Bake: Pour batter into prepared pan. Smooth the top. Bake for 70-80 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool: Let cake cool in pan 15 minutes. Turn out onto a wire rack and cool completely.
10. Glaze: Mix glaze ingredients until smooth. Drizzle over cooled Peach Buttermilk Pound Cake if desired.

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