Southern Peach Buttermilk Pound Cake

This Southern peach buttermilk pound cake is a moist, rich, and deeply flavorful dessert that combines the buttery crumb of a classic pound cake with the sweet, summery taste of ripe peaches. With tangy buttermilk in the batter and juicy chunks of fruit baked right in, this cake brings a comforting Southern charm to any table.

Why You’ll Love This Recipe

I love how tender and flavorful this pound cake turns out. The buttermilk adds a slight tang that balances the sweetness, while the peaches make each bite juicy and fragrant. It’s the kind of cake that’s perfect on its own or with a dollop of whipped cream or a scoop of vanilla ice cream. Whether I’m baking it for a picnic, family gathering, or just to enjoy with coffee, it always satisfies.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup (2 sticks) unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs

• 2 ½ cups all-purpose flour

• ½ teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 cup buttermilk

• 1 teaspoon vanilla extract

• 1 ½ cups diced fresh or canned peaches (drained if using canned)

• Optional: powdered sugar for dusting

Directions

1. I preheat the oven to 325°F and generously grease and flour a bundt or loaf pan.

2. In a large mixing bowl, I cream the butter and sugar together until light and fluffy—about 3 to 5 minutes.

3. I beat in the eggs one at a time, mixing well after each addition.

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

5. I alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. I stir just until combined.

6. I fold in the vanilla extract and gently stir in the diced peaches.

7. I pour the batter into the prepared pan and smooth the top.

8. I bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.

9. I let the cake cool in the pan for 10–15 minutes before turning it out onto a wire rack to cool completely.

10. Before serving, I dust the top with powdered sugar if desired.

Servings and timing

This recipe yields 10–12 servings. It takes about 20 minutes to prep, 60–70 minutes to bake, and another 15–20 minutes to cool. I usually plan for around 1 hour and 45 minutes from start to finish.

Variations

Sometimes I add a teaspoon of cinnamon or nutmeg to the batter for a warm, spiced twist. If I want extra peach flavor, I mix in a few tablespoons of peach preserves. For a glazed finish, I whisk powdered sugar with a bit of lemon juice or peach juice and drizzle it over the cooled cake.

storage/reheating

I store the pound cake wrapped in plastic or in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate it for up to 5 days or freeze slices individually wrapped for up to 2 months. I let it come to room temperature before serving or warm slices gently in the microwave for 15–20 seconds.

FAQs

Can I use frozen peaches?

Yes, I use frozen peaches when fresh aren’t available. I thaw and drain them before adding to the batter to avoid excess moisture.

Why is buttermilk used in pound cake?

Buttermilk adds moisture and a light tang, and its acidity helps tenderize the crumb for a softer, richer texture.

Can I bake this in a loaf pan?

Yes, I divide the batter between two 9×5-inch loaf pans and adjust the baking time to 45–55 minutes, checking for doneness with a toothpick.

How do I keep the peaches from sinking?

I toss the diced peaches with a tablespoon of flour before folding them into the batter to help them stay suspended while baking.

Can I make this cake ahead?

Absolutely. I often bake it a day ahead—the flavor actually deepens as it rests. I store it covered at room temperature until ready to serve.

Conclusion

This Southern peach buttermilk pound cake is a timeless, flavorful dessert I turn to when I want something cozy and crowd-pleasing. With its soft, buttery texture and bursts of juicy peach, it’s the kind of cake that feels like a warm Southern hug on a plate. Whether I serve it plain or dressed up, it always delivers.