Southern Peach Buttermilk Pound Cake

Peach lovers, this one’s for you! If there’s one thing I cherish about summer, it’s the excuse to use fresh, juicy peaches in everything—from cobblers to crisps. But this Southern Peach Buttermilk Pound Cake? It’s on a whole other level of delicious. Right after the H1, let me just say it: Southern Peach Buttermilk Pound Cake is a tender, rich, and utterly satisfying dessert that celebrates the sweetness of ripe peaches wrapped in the buttery, tangy hug of buttermilk cake.

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What Is Southern Peach Buttermilk Pound Cake?

A Southern classic with a fruity twist, this pound cake combines the creamy richness of buttermilk with the summery brightness of fresh peaches. It’s baked low and slow for that golden crust and dense, moist crumb that truly defines a proper pound cake. And let’s not forget that gorgeous peach glaze drizzled over the top—it’s sunshine on a plate!

Why You’ll Fall in Love with This Cake

• Moist and tender: Thanks to the buttermilk and butter combo, each bite is melt-in-your-mouth perfect.

• Packed with peaches: Chunks of fresh peach in every bite give this cake a sweet surprise.

• Easy yet impressive: Whether it’s for a potluck, a family gathering, or your next sweet craving—this one wows.

• Make-ahead friendly: It gets even better the next day, making it perfect for planning ahead.

What Does It Taste Like?

Imagine a buttery pound cake with that signature Southern tang from buttermilk, studded with juicy, sun-ripened peaches. The cake itself isn’t overly sweet, which balances beautifully with the fruity glaze drizzled over top. It’s tender but dense, rich without being heavy. Honestly? It’s everything comforting about Southern baking in one slice.

Benefits of This Recipe

• Seasonal eating at its best – a perfect way to use up summer peaches.

• Minimal fancy equipment – just a mixer and a bundt pan.

• Freezer-friendly – slice it, freeze it, and thaw when the craving hits.

• Crowd-pleaser – simple flavors that everyone loves.

Ingredients

• For the cake:

  • 1 cup (2 sticks) unsalted butter, room temperature

  • 2 cups granulated sugar

  • 4 large eggs

  • 3 cups all-purpose flour

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

  • 1 cup buttermilk

  • 1 tsp vanilla extract

  • 2 cups fresh peaches, peeled and diced

• For the glaze:

  • 1 cup powdered sugar

  • 2–3 tbsp peach puree or juice

  • ½ tsp vanilla extract

Kitchen Tools You’ll Need

• Stand mixer or hand mixer

• Mixing bowls

• Measuring cups and spoons

• Rubber spatula

• Bundt cake pan

• Wire cooling rack

Optional Additions & Substitutions

• Frozen peaches: Just thaw and drain well before using.

• Add cinnamon or nutmeg for a spiced twist.

• Swap buttermilk for sour cream or Greek yogurt in a pinch.

• Add chopped pecans for a little Southern crunch.

How to Make Southern Peach Buttermilk Pound Cake

Step 1: Prep your oven and pan

Preheat your oven to 325°F (165°C). Grease and flour a 10-cup bundt pan thoroughly.

Step 2: Cream butter and sugar

In a large mixing bowl, cream the butter and sugar together on medium speed until light and fluffy—about 4–5 minutes.

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: Combine

Alternately add the dry ingredients and the buttermilk to the butter mixture, beginning and ending with flour. Stir in vanilla.

Step 6: Fold in peaches

Gently fold in the diced peaches using a spatula. Be careful not to overmix.

Step 7: Bake

Pour the batter into the prepared pan and smooth the top. Bake for 60–75 minutes, or until a toothpick inserted in the center comes out clean.

Step 8: Cool and glaze

Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack. Once completely cool, whisk together glaze ingredients and drizzle over the cake.

What to Serve with This Pound Cake

• A dollop of whipped cream or a scoop of vanilla ice cream

• Fresh peach slices or macerated berries

• A cup of sweet tea or chilled dessert wine

Tips for Pound Cake Success

• Don’t rush the creaming stage—it gives the cake its lift and texture.

• Room temperature ingredients are key for smooth batter and even baking.

• If using frozen peaches, pat them dry to avoid excess moisture.

• Glaze only once the cake is fully cooled, or it’ll slide right off!

Storage Instructions

Wrap the cake tightly in plastic wrap or store in an airtight container:

• At room temp: up to 3 days

• Refrigerated: up to 7 days

• Frozen: up to 2 months (slice before freezing for easy thawing!)

General Information

• Prep Time: 20 minutes

• Cook Time: 70 minutes

• Total Time: 1 hour 30 minutes

• Servings: 12

Frequently Asked Questions

Can I use canned peaches?

Yes, but drain them thoroughly and chop them finely.

Why did my cake sink?

Overmixing or opening the oven too early can cause sinking. Be gentle and keep that oven door closed!

Can I make this gluten-free?

Use a 1:1 gluten-free flour blend, but check the texture—it may need a bit of xanthan gum for structure.

Do I have to peel the peaches?

Not at all! If you like a bit more texture and color, leave the skins on.

Conclusion

There’s something magical about baking with peaches—and this Southern Peach Buttermilk Pound Cake proves it! It’s simple, nostalgic, and the kind of dessert that feels like a warm Southern hug. Whether you’re baking it for a special gathering or just because peaches are in season, this recipe is one you’ll come back to again and again.

Looking for more peach recipes? You’ll love my Peach Crumble Bars, Grilled Peach Salad, and Peach Icebox Cake. Make sure to bookmark them!

Share Your Bake!

Did you try this recipe? I’d love to see it! Leave a review below, pin your photos to Pinterest, and tag me on Instagram @mmmrecipesblog!

Nutritional Information (per slice, approx.)

• Calories: 375

• Fat: 17g

• Carbs: 52g

• Protein: 5g

• Sugar: 34g

• Fiber: 1g

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