Go Back

Buttermilk Peach Pound Cake

This tender and moist Buttermilk Peach Pound Cake is a delightful dessert that features juicy peaches and a buttery crumb, perfect for summer gatherings and special treats.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup unsalted butter, softened Make sure it's at room temperature.
  • 2 cups granulated sugar
  • 4 large eggs Use room temperature eggs.
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk Can substitute with regular milk mixed with vinegar.
  • 2 tsp vanilla extract
  • 2 cups fresh or canned peaches, diced If using canned, drain well.
  • 1 tbsp all-purpose flour To coat the peaches.
For the Optional Peach Glaze
  • 1 cup powdered sugar
  • 2-3 tbsp peach juice or milk Adjust for desired consistency.
  • 1/2 tsp vanilla extract

Method
 

Preparation
  1. Preheat your oven to 325°F (165°C) and prepare your bundt pan or loaf pan by greasing it with butter or non-stick spray and dusting with flour.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar on medium-high speed for 3 to 5 minutes until pale and fluffy.
  3. Add the eggs one at a time, mixing well for 20 to 30 seconds after each addition. Then add the vanilla extract and mix until just combined.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. With the mixer on low, alternate adding the dry ingredients and buttermilk, starting and ending with the dry ingredients. Mix just until combined.
  6. Coat the diced peaches with 1 tablespoon of flour and gently fold them into the batter without overmixing.
Baking
  1. Pour the batter into the prepared pan and smooth the top. Bake for 60 to 75 minutes, checking for doneness with a toothpick inserted into the center.
  2. If the top is browning too fast, tent it loosely with foil and continue baking until cooked through.
Cooling and Glazing
  1. Let the cake cool in the pan on a wire rack for exactly 15 minutes before transferring to cool completely.
  2. For the optional glaze, whisk together powdered sugar, peach juice or milk, and vanilla extract until smooth. Drizzle over the cooled cake.

Notes

Use fresh peaches for the best flavor but drained canned peaches work well too. Let the cake rest overnight for better flavor.