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Southern Peach Buttermilk Pound Cake

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A rich, moist, and buttery Southern Peach Buttermilk Pound Cake bursting with sweet peach flavor and a hint of almond. This classic Southern dessert is made with fresh or canned peaches and tangy buttermilk for a beautifully tender crumb. Perfect for summer gatherings or year-round baking!

Ingredients

Scale

🍰 Cake Base

1 cup unsalted butter, room temperature

2 cups granulated sugar

4 large eggs

3 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

🍦 Flavor Magic

1 cup buttermilk

1 teaspoon vanilla extract

½ teaspoon almond extract

🍑 Peachy Goodness

2 cups fresh peaches, peeled and chopped (or canned/frozen, drained and patted dry)

1 tablespoon all-purpose flour (for coating the peaches)

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (165°C). Generously grease and flour a 10–12 cup Bundt pan. Make sure to get into all the curves for easy release.

  2. Cream Butter and Sugar: In a large bowl, cream the room-temperature butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 4–5 minutes.

  3. Add Eggs: Add the eggs one at a time, mixing well after each addition to fully incorporate and maintain a smooth batter.

  4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.

  5. Alternate Mixing: Add the dry ingredients to the butter mixture in three additions, alternating with buttermilk. Begin and end with the dry mixture. Mix until just combined—do not overmix.

  6. Add Flavorings: Stir in the vanilla and almond extracts.

  7. Prepare Peaches: Toss the chopped peaches with 1 tablespoon of flour. This prevents them from sinking in the batter.

  8. Fold in Peaches: Gently fold the floured peaches into the batter using a spatula. Avoid overmixing to keep the batter airy.

  9. Fill the Pan: Pour the batter into the prepared Bundt pan and spread it evenly.

  10. Bake: Bake for 70–80 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

  11. Cool and Unmold: Let the cake cool in the pan for 20 minutes. Then carefully invert it onto a wire rack to cool completely before serving.

Notes

  • Fresh vs Canned Peaches: Both work well. If using canned or frozen, drain well and pat dry to prevent excess moisture.

  • Don’t skip the flour coating for the peaches—it keeps them from sinking.

  • Room temperature ingredients make a big difference in texture.

  • You can substitute almond extract with lemon zest or orange zest for a citrus variation.

  • The cake gets better the next day—store it covered for maximum flavor infusion.

Find it online: https://claradelish.com/southern-peach-buttermilk-pound-cake/