outhern Peach Buttermilk Pound Cake: A Slice of Summer in Every Bite
Few desserts capture the warmth of a Southern kitchen like a slice of buttermilk pound cake. Add fresh or canned peaches, and you’ve got a dessert that’s equal parts nostalgic and irresistible. This Southern Peach Buttermilk Pound Cake is tender, moist, and full of flavor—with a dense crumb that holds up beautifully to juicy peaches and a delicate tang from the buttermilk. Whether you serve it plain, with a dusting of powdered sugar, or topped with a scoop of vanilla ice cream, this cake is a standout at any gathering.
Let’s get into the heart of the recipe, starting with the ingredients.
Ingredients
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, but adds a Southern twist)
2 cups chopped peaches, fresh, frozen (thawed), or well-drained canned
1 tablespoon all-purpose flour (to toss with peaches)
Optional Glaze:
1 cup powdered sugar
2–3 tablespoons buttermilk or milk
1/2 teaspoon vanilla extract
Instructions
Step 1: Preheat and Prepare
Preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan or tube pan thoroughly to prevent sticking. You can also use baking spray with flour.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter on medium speed until smooth and creamy (about 1-2 minutes). Add the sugar gradually and beat until light and fluffy—this will take about 4-5 minutes and creates the base for the cake’s tender texture.
Step 3: Add Eggs One at a Time
Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure everything mixes evenly.
Step 4: Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt.
Step 5: Alternate Mixing Wet and Dry Ingredients
With the mixer on low, add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk in two additions. Start and end with the dry ingredients. Mix until just combined—do not overmix.
Step 6: Add Flavor and Peaches
Stir in the vanilla and almond extracts. In a separate bowl, toss the chopped peaches with 1 tablespoon of flour to prevent them from sinking during baking. Gently fold the peaches into the batter.
Step 7: Bake
Spoon the thick batter evenly into the prepared pan. Tap the pan gently on the counter to remove air bubbles. Bake for 60–75 minutes, or until a toothpick inserted in the center comes out clean. Check at the 60-minute mark to avoid overbaking.
Step 8: Cool
Let the cake cool in the pan for 10–15 minutes, then carefully invert it onto a wire rack. Allow it to cool completely before adding the glaze or slicing.
Optional Buttermilk Glaze
While the cake is rich and flavorful on its own, a simple glaze adds a touch of sweetness and makes for a beautiful presentation.
To make the glaze: Whisk together the powdered sugar, buttermilk (or milk), and vanilla extract until smooth. Drizzle over the cooled cake and let it set before slicing.
Tips for Success
Use ripe, flavorful peaches. If using canned, make sure they are thoroughly drained and patted dry.
Room temperature ingredients blend better and help create a smoother batter.
Don’t rush the creaming process. Creaming butter and sugar properly is key to a light, tender crumb.
Let the cake rest before slicing. Pound cakes taste even better the next day after the flavors settle and the texture sets.
Serving Suggestions
Classic Southern Style: Serve slices with sweet tea or coffee.
A la Mode: Warm a slice and top with vanilla ice cream and extra peaches.
Brunch-Ready: Pair it with fresh fruit and whipped cream for a morning treat.
Final Thoughts
This Southern Peach Buttermilk Pound Cake is a celebration of heritage, flavor, and home-style comfort. It’s easy enough for casual gatherings but special enough for holidays and celebrations. Whether you’re baking to impress or just looking for a taste of summer year-round, this cake delivers every time.