Description
Peach Buttermilk Pound Cake is a moist and buttery dessert packed with fresh peach flavor and the tang of buttermilk. It’s an easy, no-fail recipe ideal for summer gatherings, picnics, or an everyday sweet treat. Try it now and share it with your loved ones!
Ingredients
1 cup (226g) unsalted butter, softened
2 cups (400g) granulated sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
2 cups (250g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (240ml) buttermilk
2 cups (about 3-4) fresh peaches, peeled and diced
Optional Glaze:
1 cup (120g) powdered sugar
2 tablespoons (30ml) milk
1/2 teaspoon vanilla extract
Instructions
Preheat & Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a bundt or tube pan to prevent sticking.
Cream Butter & Sugar: In a large bowl, beat the softened butter with the sugar until the mixture is pale and fluffy, which should take about 3 to 5 minutes.
Add Eggs & Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Combine Dry Ingredients: In another bowl, sift or whisk together the flour, baking powder, and salt to ensure even distribution.
Alternate Mixing: Gradually incorporate the dry ingredients into the creamed mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined.
Fold in Peaches: Gently fold the diced peaches into the batter, ensuring even distribution without overmixing.
Prepare to Bake: Transfer the batter into the greased and floured pan, smoothing the surface evenly.
Baking: Place the cake in the oven and bake for 60 to 70 minutes, or until a toothpick inserted into the center emerges clean.
Cooling: Once baked, let the cake sit in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Optional Glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake.
Notes
Use room temperature butter, eggs, and buttermilk for best results.
Substitute fresh peaches with drained canned or thawed frozen peaches if needed.
Add cinnamon or nutmeg for a warm twist.
Cake freezes well; wrap tightly and freeze up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes