Southern Peach Buttermilk Pound Cake

When you think of Southern desserts, few options capture the warmth and charm of homemade baking quite like the Southern Peach Buttermilk Pound Cake. With a moist, dense crumb infused with fresh peaches and the tang of buttermilk, this recipe is the perfect blend of tradition and indulgence. Whether you’re celebrating a summer gathering or just craving a nostalgic slice of something sweet, this dessert brings both comfort and elegance to the table.

The true beauty of this cake lies in its simple yet flavorful ingredients and method. It’s a traditional Southern pound cake with the freshness of peaches and the richness of buttermilk—a combination that guarantees a melt-in-your-mouth texture and unforgettable flavor. Curious about how buttermilk enhances baking? Learn more about its chemical magic here. And if you’re wondering why the history of pound cake remains relevant today, it’s because the structure of this dessert has stood the test of time—read the fascinating background for context.

Within this recipe, you’ll find a delicate balance between sweetness, tartness, and buttery richness, all while showcasing the fresh taste of peaches—a staple fruit in Southern kitchens. Whether you’re using fresh or frozen, peaches add a juicy and vibrant touch that makes every bite memorable. If you’re hunting for visual inspiration or peach cake styling tips, Pinterest has some stunning examples to help bring your creation to life.

🍰 What is a pound cake?

Pound cake gets its name from its original recipe, which traditionally called for a pound each of four main ingredients: flour, sugar, butter, and eggs. Over time, this heavy dessert evolved into more refined versions, often enhanced with leavening agents like baking soda, flavor extracts, and fruits. The result is a tender, buttery cake with a dense crumb.

Modern pound cakes—especially the Southern-style—still maintain the heart of the original but are now customized with add-ins such as sour cream, buttermilk, and fruits like peaches, giving them more moisture and flavor. These modifications help break the density while maintaining that iconic, rich texture.

The Southern Peach Buttermilk Pound Cake is a modern twist on this classic formula, using tangy buttermilk to soften the texture and chopped peaches to bring sweetness and seasonal flavor. What’s more, flavor boosters like vanilla extract and almond extract add complexity. Learn more about the key role of vanilla extract and almond extract in desserts.

🍑 The Southern twist: peaches and buttermilk

Southern cooking is deeply tied to regional agriculture, and peaches hold a prominent place in the tradition. Known for their sweetness and soft flesh, peaches thrive in the Southern climate and are often canned or frozen to be enjoyed year-round. They pair beautifully with buttermilk—a fermented dairy product that lends a tangy profile to baked goods. Explore why buttermilk is a game-changer in baking.

Adding peaches to a pound cake offers more than just flavor; it creates a moisture-rich bite and visual appeal. The buttermilk, meanwhile, interacts with baking soda to provide lift, ensuring the cake isn’t too heavy despite its richness. Want to see other Southern pound cake designs? Check out some Pinterest inspiration.

The combination of peaches and buttermilk is both traditional and innovative—a nod to heritage with room for personal flair.

🧈 Key ingredients breakdown

Let’s take a closer look at the essential ingredients for this Southern Peach Buttermilk Pound Cake and how each contributes to its structure and flavor:

🎂 Cake Base Ingredients

• 1 cup unsalted butter, room temperature: Provides the rich, creamy texture and classic pound cake flavor.

• 2 cups granulated sugar: Creates sweetness and helps tenderize the cake.

• 4 large eggs: Add structure and moisture.

• 3 cups all-purpose flour: Forms the bulk of the cake; gives it a strong crumb.

• 1 teaspoon baking soda: Leavening agent that reacts with buttermilk for a slight rise.

• ½ teaspoon salt: Enhances overall flavor.

🍦 Flavor Enhancers

• 1 cup buttermilk: Adds moisture, tang, and softness.

• 1 teaspoon vanilla extract: Adds warm, sweet flavor.

• ½ teaspoon almond extract: Provides a distinct Southern flair.

🍑 Peach Element

• 2 cups fresh peaches, peeled and chopped (or canned/frozen, well-drained): Juicy fruit that infuses the cake with seasonal flavor.

• 1 tablespoon flour (for coating peaches): Prevents fruit from sinking during baking.

Each ingredient plays a specific role. For example, the baking soda interacts with the acidity in buttermilk to create air bubbles that help the cake rise slightly, despite its dense structure.

🧰 Tools you’ll need

To make this pound cake correctly, you’ll need the following tools:

• Bundt pan (10-12 cup capacity): Essential for shaping the cake and creating that signature look.

• Electric mixer or stand mixer: For properly creaming butter and sugar.

• Mixing bowls (large and medium): For wet and dry ingredients.

• Measuring cups and spoons: For accurate proportions.

• Sifter or fine-mesh strainer: To prevent lumps in dry ingredients.

• Rubber spatula: For folding in peaches gently.

The right equipment ensures smooth batter texture, even baking, and a clean release from the pan. Get inspired by creative bundt cake ideas on Pinterest.

🔥 Tips for baking the perfect pound cake

Perfecting a pound cake requires more than just following a recipe. Here are proven baking tips:

• Use room temperature ingredients: This ensures better emulsion and even baking.

• Cream the butter and sugar thoroughly (4-5 minutes): This incorporates air, helping lighten the batter.

• Alternate dry and wet ingredients: Begin and end with flour for even distribution and proper texture.

• Do not overmix: Overworking the batter develops gluten, making the cake dense and tough.

• Grease the bundt pan generously: Use butter or baking spray and dust with flour, especially around intricate curves.

• Cool the cake in the pan for 20 minutes: This allows the cake to firm up slightly before removal, reducing the risk of breaking.

Following these techniques ensures your cake will have the perfect crumb and release cleanly from the pan.

🍽️ Step-by-step instructions

Now that we’ve covered the ingredients and tools, let’s walk through the baking process for the perfect Southern Peach Buttermilk Pound Cake:

1. Preheat oven to 325°F (165°C). Grease and flour a bundt pan thoroughly.

2. Cream the butter and sugar in a large mixing bowl using an electric mixer until light and fluffy (4-5 minutes).

3. Add eggs one at a time, beating well after each addition to ensure a smooth batter.

4. In a separate bowl, whisk together flour, baking soda, and salt.

5. Alternate adding the flour mixture and buttermilk to the creamed mixture, starting and ending with the flour. Mix until just combined.

6. Stir in vanilla and almond extracts.

7. Toss chopped peaches with 1 tablespoon of flour, then gently fold into the batter.

8. Pour batter into prepared pan and smooth the top.

9. Bake for 70-80 minutes, or until a toothpick inserted in the center comes out with moist crumbs.

10. Cool in the pan for 20 minutes, then invert onto a wire rack to cool completely.

Your result should be a deeply golden cake with a moist, peach-filled center and beautifully defined bundt ridges.

🍦 Serving suggestions and pairings

This pound cake is delicious on its own, but you can elevate it with a few simple pairings:

• Fresh whipped cream or vanilla ice cream

• Dusting of powdered sugar

• Peach glaze (made from peach preserves and a splash of lemon juice)

• Fresh mint garnish

For an extra Southern touch, serve with sweet tea or a light fruit salad.

🧁 Variations and substitutions

Want to customize your Southern Peach Buttermilk Pound Cake? Here are a few ideas:

• Use frozen or canned peaches when fresh are out of season (just drain and pat dry).

• Swap almond extract for lemon or orange zest if preferred.

• Substitute gluten-free flour for a celiac-friendly version (use 1:1 blends).

• Replace buttermilk with plain yogurt or sour cream.

• Add a crumb topping before baking for texture variation.

These tweaks make the recipe adaptable without losing its iconic flavor.

🧊 Storage and shelf life

Proper storage helps maintain freshness:

• At room temperature: Store in an airtight container for up to 3 days.

• In the refrigerator: Keeps fresh for up to 7 days. Allow to come to room temperature before serving.

• Freezing: Wrap individual slices in plastic wrap, then foil. Freeze for up to 2 months.

To reheat, microwave slices for 15-20 seconds or warm in a low oven.

🥣 Health and nutrition insights

While Southern Peach Buttermilk Pound Cake is a treat, it’s helpful to know the nutrition:

• Calories: Approx. 375 per slice (based on 12 servings)

• Fat: 17g

• Sugar: 30g

• Carbohydrates: 45g

• Protein: 5g

To lighten the recipe:

• Use reduced-fat buttermilk

• Reduce sugar by ¼ cup

• Replace some butter with Greek yogurt

These changes slightly alter the texture but make the dessert more balanced for everyday enjoyment.

❌ Common mistakes to avoid

Avoid these baking pitfalls for best results:

• Peaches sinking to the bottom: Always coat with flour before adding.

• Undergreased bundt pan: Leads to sticking—use plenty of butter or baking spray.

• Overmixing the batter: Results in a dense, chewy texture.

• Removing cake too soon: Let it cool at least 20 minutes before inverting.

These simple practices make a big difference in texture, appearance, and taste.

❓ FAQs

Can I use canned peaches instead of fresh?
Yes, just make sure they’re drained and patted dry to avoid excess moisture.

Why did my cake stick to the pan?
Bundt pans need heavy greasing and flouring. Try using a baking spray with flour.

Can I freeze this pound cake?
Absolutely. Wrap well and freeze for up to 2 months. Thaw overnight in the fridge before serving.

Do I have to use almond extract?
No, you can skip it or replace it with lemon or orange zest for a citrusy note.

How do I know when the cake is done?
Insert a toothpick into the thickest part. It should come out clean or with moist crumbs—not wet batter.

Print