How to Make Buttermilk Pound Cake with Fresh Peaches
This buttermilk pound cake with fresh peaches is the perfect summer dessert, combining the buttery richness of traditional Southern pound cake with the juicy sweetness of ripe peaches. It’s moist, tender, and loaded with flavor in every bite. Whether served plain, with whipped cream, or topped with a peach glaze, this cake is a guaranteed crowd-pleaser for any occasion.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk
- 1 tsp vanilla extract
- 2 cups fresh peaches, peeled and diced
- ½ tsp ground cinnamon (optional)
Instructions
- Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt or tube pan.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon if using.
- Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, beginning and ending with flour. Mix until just combined.
- Stir in vanilla extract and fold in the diced peaches gently.
- Pour the batter evenly into the prepared pan and smooth the top.
- Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
- Serve plain or with a dusting of powdered sugar or a simple glaze, if desired.
Notes
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Use fresh, ripe peaches for best flavor, but canned or frozen (well-drained) can work in a pinch.
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Buttermilk is key to the soft texture — don’t skip it or use regular milk without adding acidity.
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A Bundt or tube pan ensures even baking and a beautiful shape.
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Optional ground cinnamon adds a warm flavor that enhances the peaches.
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Cake can be made a day ahead and stored at room temperature or chilled.