Discover the ultimate Peach Buttermilk Pound Cake recipe featuring juicy fresh peaches, rich butter, and tangy buttermilk. This moist, tender pound cake is perfect for summer gatherings, afternoon tea, or a comforting homemade dessert.

Peach Buttermilk Pound Cake: A Moist and Fruity Southern Classic

When fresh peaches are in season, few desserts showcase their sweet, juicy flavor better than a Peach Buttermilk Pound Cake. This classic cake combines the richness of a traditional pound cake with the subtle tang of buttermilk and the natural sweetness of ripe peaches. The result is a moist, buttery cake with a tender crumb and bursts of peach flavor in every slice.

Whether served as a breakfast treat, an afternoon snack, or an elegant dessert, this peach-filled pound cake is a crowd-pleaser that tastes even better the next day.

Why You’ll Love This Recipe

Moist and buttery texture
Packed with fresh peaches
Easy-to-follow instructions
Perfect for summer baking
Delicious for breakfast, brunch, or dessert
Stays fresh for several days

Recipe Information

Prep Time: 20 minutes
Bake Time: 70–80 minutes
Cooling Time: 20 minutes
Total Time: About 2 hours
Servings: 12–14 slices

Ingredients

For the Cake

1 cup (226 g) unsalted butter, softened
2 cups (400 g) granulated sugar
4 large eggs, room temperature
3 cups (375 g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (240 ml) buttermilk, room temperature
2 teaspoons pure vanilla extract
2 cups fresh peaches, peeled and diced
1 tablespoon all-purpose flour (for coating peaches)

Optional Peach Glaze

1 cup powdered sugar
2–3 tablespoons peach juice or milk
½ teaspoon vanilla extract

Equipment Needed

10-inch Bundt pan or tube pan
Electric mixer
Large mixing bowls
Measuring cups and spoons
Rubber spatula
Cooling rack

Step-by-Step Directions

Step 1: Prepare the Oven and Pan

Preheat your oven to 325°F (165°C).

Grease and flour a 10-inch Bundt pan thoroughly, making sure to coat all crevices to prevent sticking.

Set aside.

Step 2: Prepare the Peaches

Wash, peel, and dice the peaches into small pieces.

Place the diced peaches in a bowl and toss them with 1 tablespoon of flour.

This helps prevent the fruit from sinking to the bottom during baking.

Set aside.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter with the granulated sugar using an electric mixer.

Mix for 4–5 minutes until the mixture becomes light, fluffy, and pale in color.

Proper creaming creates a tender, airy pound cake.

Step 4: Add the Eggs

Add the eggs one at a time.

Beat well after each addition.

Scrape down the sides of the bowl as needed to ensure everything is evenly incorporated.

Step 5: Mix the Dry Ingredients

In a separate bowl, whisk together:

All-purpose flour
Baking powder
Baking soda
Salt

Mix until well combined.

Step 6: Alternate Dry Ingredients and Buttermilk

Add one-third of the flour mixture to the butter mixture and mix on low speed.

Add half of the buttermilk.

Repeat with another third of the flour mixture.

Add the remaining buttermilk.

Finish with the remaining flour mixture.

Mix only until combined.

Avoid overmixing, as this can make the cake dense.

Step 7: Add Vanilla and Peaches

Stir in the vanilla extract.

Gently fold in the flour-coated peaches using a rubber spatula.

Distribute the fruit evenly throughout the batter.

Step 8: Fill the Pan

Pour the batter into the prepared Bundt pan.

Spread evenly and smooth the top with a spatula.

Tap the pan lightly on the counter to remove any trapped air bubbles.

Step 9: Bake the Cake

Place the pan in the preheated oven.

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

If the top begins browning too quickly, loosely tent with aluminum foil during the last 20 minutes of baking.

Step 10: Cool the Cake

Remove the cake from the oven.

Allow it to cool in the pan for 15–20 minutes.

Carefully invert onto a wire rack and let cool completely before glazing.

Step 11: Make the Optional Glaze

In a small bowl, whisk together:

Powdered sugar
Peach juice or milk
Vanilla extract

Mix until smooth and pourable.

Adjust consistency by adding more liquid or powdered sugar as needed.

Step 12: Glaze and Serve

Drizzle the glaze over the cooled cake.

Allow it to set for 10 minutes before slicing.

Serve and enjoy.

Tips for Success

Choose Ripe Peaches

Use ripe but firm peaches for the best flavor and texture. Overripe peaches can release excess moisture into the batter.

Bring Ingredients to Room Temperature

Room-temperature butter, eggs, and buttermilk blend more smoothly and create a more even cake texture.

Don’t Overmix

Mix only until ingredients are combined to maintain a tender crumb.

Use Fresh Peaches

Fresh peaches provide the best flavor, though drained canned peaches can be used when fresh peaches are unavailable.

Variations

Cinnamon Peach Pound Cake

Add 1 teaspoon ground cinnamon to the dry ingredients for a warm, spiced flavor.

Peach Almond Cake

Add ½ teaspoon almond extract and sprinkle sliced almonds on top.

Brown Sugar Peach Cake

Replace ½ cup of granulated sugar with light brown sugar for a deeper caramel flavor.

Peach Pecan Pound Cake

Fold in ½ cup chopped toasted pecans along with the peaches.

Storage Instructions

Room Temperature

Store in an airtight container for up to 3 days.

Refrigerator

Store covered for up to 1 week.

Allow slices to come to room temperature before serving.

Freezer

Wrap tightly in plastic wrap and aluminum foil.

Freeze for up to 3 months.

Thaw overnight in the refrigerator before serving.

Frequently Asked Questions

Can I use frozen peaches?

Yes. Thaw completely and drain excess liquid before adding them to the batter.

Why is my pound cake dense?

Overmixing the batter or using cold ingredients can lead to a dense texture.

Can I make this cake ahead of time?

Absolutely. In fact, the flavor often improves after a day as the cake settles and the peach flavor develops.

Final Thoughts

Peach Buttermilk Pound Cake is a timeless dessert that combines the richness of a classic pound cake with the bright sweetness of fresh peaches. Its moist texture, buttery flavor, and beautiful presentation make it ideal for family gatherings, holiday tables, and everyday baking. One slice is enough to understand why this Southern-inspired cake remains a favorite year after year.