Peach Buttermilk Pound Cake

Description:

This Peach Buttermilk Pound Cake is a moist, dense, and buttery cake with the perfect balance of sweetness and tang. Made with fresh ripe peaches and tangy buttermilk, it’s a summer favorite that’s perfect served warm with whipped cream or cold with a drizzle of glaze.

Origin:

Pound cake is a traditional Southern dessert with roots in British baking. The addition of buttermilk and peaches brings a distinctly Southern U.S. twist, especially popular during peach season in states like Georgia and South Carolina.

Ingredients Quantity:

Cake Batter:

Unsalted butter (softened) – 1 cup (225g)
Granulated sugar – 2½ cups (500g)
Eggs – 5 large
All-purpose flour – 3 cups (360g)
Baking powder – 1/2 tsp
Salt – 1/4 tsp
Buttermilk – 1 cup (240ml)
Vanilla extract – 2 tsp
Fresh peaches (peeled and diced) – 2 cups (about 3–4 medium peaches)
Lemon zest – 1 tsp (optional, enhances fruitiness)

Optional Glaze:

Powdered sugar – 1 cup (120g)
Peach juice or milk – 2–3 tbsp
Vanilla extract – 1/2 tsp

Optional Ingredients:

Ground cinnamon – 1/2 tsp (adds a warm, spiced note)
Almond extract – 1/4 tsp (pairs well with peaches)
Chopped pecans – 1/2 cup (for added texture)
Peach schnapps – 1 tbsp (for a boozy twist)

Instructions:

1. Prep:

Preheat oven to 325°F (160°C).
Grease and flour a 10-inch bundt pan or tube pan.

2. Mix Cake Batter:

Cream butter and sugar together until light and fluffy (4–5 minutes).
Add eggs one at a time, beating well after each.
In a separate bowl, whisk flour, baking powder, and salt.
Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour.
Mix in vanilla (and lemon zest or almond extract if using).
Gently fold in diced peaches and any nuts or cinnamon, if using.

3. Bake:

Pour batter into prepared pan and smooth the top.
Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean.
Let cake cool in pan for 15 minutes before turning out onto a wire rack.