If you’re looking for a truly show-stopping dessert that captures all the sunshiny flavors of summer, this Peach Buttermilk Pound Cake will absolutely steal your heart. Imagine a rich, velvety crumb bursting with sweet, juicy peaches and the subtle tang of buttermilk, all wrapped up in a golden Bundt shape that looks as gorgeous as it tastes. Whether you’re hosting a Sunday brunch, celebrating a birthday, or simply craving a slice of Southern comfort, this Peach Buttermilk Pound Cake is the decadent treat you’ll find yourself making on repeat.
Ingredients You’ll Need
You won’t believe how these simple, everyday ingredients transform into something so special! Each element is thoughtfully chosen to deliver the perfect taste and texture, making your Peach Buttermilk Pound Cake moist, rich, and irresistibly flavorful from the very first bite.
- Unsalted butter: The backbone of any pound cake, butter gives the cake its luxurious texture and signature tenderness.
- Granulated sugar: Sweetens the cake while helping to create that irresistible, slightly crisp outer crust.
- Eggs: Four large eggs add richness and help bind everything together for a perfect, dense crumb.
- Vanilla extract: Adds a familiar warmth that complements the peaches beautifully.
- All-purpose flour: The structural hero; sifted for a fine, tender cake crumb.
- Baking soda: Works with the buttermilk to give the cake just enough lift and softness.
- Salt: Balances sweetness and brings out the nuanced flavors.
- Buttermilk: Adds a delightful tang and remarkably moist, velvety bite to each slice.
- Fresh or canned peaches: The star ingredient; be sure they’re drained well if using canned, or go for ripe, fragrant fresh peaches if available.
- Flour (to toss with peaches): A simple trick to keep those juicy peach pieces suspended throughout the cake instead of sinking to the bottom.
- Powdered sugar (for optional glaze): Delivers a beautiful finish and a touch of extra sweetness when mixed with peach juice or milk.
- Peach juice or milk (for glaze): Either will work; peach juice boosts natural fruitiness, while milk keeps things creamy.
How to Make Peach Buttermilk Pound Cake
Step 1: Prepare Your Pan and Oven
Preheat your oven to 325°F and give your Bundt pan a thorough greasing, followed by a light flour dusting. This simple step ensures your Peach Buttermilk Pound Cake will release beautifully, capturing those signature, defined ridges that make Bundt cakes such showpieces!
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream the softened butter together with granulated sugar for 3 to 5 minutes. You’re looking for a pale, fluffy texture—that’s when you know enough air has been whipped in to keep your cake light and lovely.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each addition so everything stays silky and smooth. Stir in your vanilla extract to infuse every bite with extra warmth and depth.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This dry mix is the secret to a perfectly even crumb, setting up the base for success.
Step 5: Alternate Dry Ingredients and Buttermilk
Add the flour mixture to the butter mixture in three parts, alternating with buttermilk and beginning and ending with the flour. This alternating technique helps keep your batter luscious and uniform, preventing overmixing while ensuring a gorgeous, moist texture in the finished Peach Buttermilk Pound Cake.
Step 6: Fold in the Peaches
Lightly toss your chopped peaches with a tablespoon of flour to prevent sinking, then gently fold them into the batter. Each slice will have lovely bursts of fresh peach flavor and a gorgeous, dotted appearance.
Step 7: Bake the Cake
Scoop the batter into your prepared Bundt pan and smooth the top. Slide the pan into your preheated oven and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. The aroma will be absolutely enchanting!
Step 8: Cool and Glaze
Let the cake rest in the pan for 15 minutes, then invert it onto a wire rack to finish cooling. For a special touch, mix powdered sugar with peach juice or milk until smooth and drizzle the glaze over the completely cooled Peach Buttermilk Pound Cake for a sparkling finish.
How to Serve Peach Buttermilk Pound Cake
Garnishes
A simple dusting of powdered sugar looks elegant, but you can go all out with a drizzle of the peachy glaze and a scattering of fresh peach slices. Try a sprig of mint for color, or even a scoop of vanilla ice cream on the side if you’re feeling extra indulgent!
Side Dishes
This cake is heavenly on its own, but a bowl of fresh berries or a dollop of lightly sweetened whipped cream makes for a lovely Southern-inspired plate. For brunch, pair each slice with a cup of sweet tea or a glass of sparkling Prosecco to celebrate summer.
Creative Ways to Present
Transform your Peach Buttermilk Pound Cake into a trifle by layering chunks with whipped cream and sliced peaches in a glass bowl, or serve individual slices topped with a spoonful of warm peach compote. Mini Bundt shapes, if you have the pans, make for stunning party-ready treats!
Make Ahead and Storage
Storing Leftovers
To keep your Peach Buttermilk Pound Cake as moist and delicious as the day you baked it, wrap any leftovers tightly in plastic wrap or store in an airtight container at room temperature for up to three days. The flavor actually blossoms as it sits!
Freezing
Need to plan further ahead? Once fully cooled, wrap slices (or the whole cake) in plastic wrap and then foil, and freeze for up to three months. Just remember to glaze after thawing for the freshest appearance and taste.
Reheating
If you love your pound cake warm, pop slices in the microwave for 10-15 seconds or heat in a 300°F oven for 5-7 minutes. This softens the crumb and releases the peach aroma for a just-baked experience every time.
FAQs
Can I use frozen peaches instead of fresh or canned?
Absolutely! Just make sure to thaw and drain the frozen peaches really well to avoid adding excess moisture to your Peach Buttermilk Pound Cake.
What if I don’t have a Bundt pan?
Don’t worry! You can bake this cake in two standard loaf pans—just keep an eye on the baking time, as it may be a little shorter. The classic Bundt shape gives a wow factor, but the taste is wonderful either way.
How do I keep the peaches from sinking?
Tossing your peach pieces with a tablespoon of flour before folding into the batter helps suspend them evenly so every slice of Peach Buttermilk Pound Cake is studded with fruit from top to bottom.
Can I make this cake gluten-free?
Yes, just substitute your favorite cup-for-cup gluten-free flour blend for the all-purpose flour. The texture may be a little different, but the results will still be moist and flavorful!
Is the glaze necessary?
Not at all, but the simple peach glaze adds a touch of elegance and extra sweetness. If you prefer, you can skip it or just dust your Peach Buttermilk Pound Cake with powdered sugar for a classic finish.
Final Thoughts
There’s really nothing more comforting or crowd-pleasing than a homemade Peach Buttermilk Pound Cake. It’s the kind of dessert that never fails to bring a little sunshine to the table, gathering friends and family for “just one more sliver.” I hope you give this recipe a try and let it become a sweet tradition in your kitchen, too!
Print
Peach Buttermilk Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Description
Indulge in the delightful flavors of summer with this Peach Buttermilk Pound Cake. Moist and tender, this cake is bursting with juicy peaches and tangy buttermilk. Perfect for dessert or even an indulgent breakfast treat!
Ingredients
Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 cups fresh or canned peaches, peeled and chopped (drained well if canned)
- 1 tablespoon flour (to toss with peaches)
Optional Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons peach juice or milk
Instructions
- Preheat the oven: Preheat the oven to 325°F and grease and flour a 10-inch Bundt pan.
- Cream butter and sugar: In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 3–5 minutes.
- Add eggs and vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Alternate additions: Add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk, beginning and ending with the flour mixture.
- Add peaches: Toss the chopped peaches with 1 tablespoon of flour, then gently fold them into the batter.
- Bake: Pour the batter evenly into the prepared Bundt pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and glaze: Cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely. For the glaze, whisk powdered sugar with peach juice or milk until smooth. Drizzle over the cooled cake before serving.
Notes
- This cake is even better the next day after the flavors meld.
- You can substitute frozen peaches (thawed and drained) or add a pinch of cinnamon for warmth.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 31 g
- Sodium: 210 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 95 mg
