Description
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.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 325°F (165°C). Grease and flour a 10-cup bundt pan thoroughly.
- In a large mixing bowl, cream the butter and sugar together on medium speed until light and fluffy—about 4–5 minutes.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Alternately add the dry ingredients and the buttermilk to the butter mixture, beginning and ending with flour. Stir in vanilla.
- Gently fold in the diced peaches using a spatula. Be careful not to overmix.
- 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.
- 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.
Notes
Use room temperature ingredients for best texture. Let the cake cool fully before glazing to avoid glaze sliding off.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 375
- Sugar: 34g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg
Keywords: peach pound cake, buttermilk pound cake, southern dessert, fresh peach cake