There’s something magical about the way Southern desserts blend simplicity with indulgence—and this Southern Peach Buttermilk Pound Cake is the perfect example. Moist, buttery, and infused with the sweetness of ripe peaches, this cake feels like a warm summer afternoon captured in every bite. The buttermilk gives it a tender crumb and subtle tang, while the juicy peaches add a burst of natural flavor that makes each slice irresistible.
This recipe is perfect for family gatherings, afternoon tea, or whenever you need a comforting dessert that looks and tastes like it came straight from a Southern kitchen. I tried it once with a touch of almond extract instead of vanilla, and it added a lovely, nutty undertone that paired beautifully with the peaches. Whether served plain, dusted with powdered sugar, or topped with a scoop of vanilla ice cream, this cake is pure comfort and nostalgia.
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Southern Peach Buttermilk Pound Cake: A Taste of Southern Comfort in Every Slice
- Total Time: 1 hour 35 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Southern Peach Buttermilk Pound Cake is a rich, moist dessert infused with the sweetness of ripe peaches and the tang of buttermilk. This classic Southern treat has a tender crumb and a golden crust, perfect for summer gatherings or a cozy dessert with tea.
Ingredients
- 3 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 1/2 cups granulated sugar
- 6 large eggs
- 1 cup buttermilk, room temperature
- 2 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- 2 cups diced fresh or canned peaches (drained if canned)
- 2 tbsp all-purpose flour (for coating peaches)
- Powdered sugar or glaze for topping (optional)
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan or tube pan.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream butter and sugar until light and fluffy, about 3–5 minutes.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla and almond extract.
- Alternate adding the flour mixture and buttermilk to the batter, beginning and ending with flour. Mix just until combined.
- Toss diced peaches with 2 tablespoons of flour, then gently fold them into the batter.
- Pour batter evenly into the prepared pan and smooth the top.
- Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- Dust with powdered sugar or drizzle with a simple glaze before serving.
Notes
- Use ripe, juicy peaches for the best flavor.
- Ensure all ingredients are at room temperature for a smoother batter.
- Store leftover cake covered at room temperature for up to 3 days or refrigerate for longer freshness.
- This cake also freezes beautifully for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Southern American
Why You’ll Love This Recipe
- Moist, buttery texture with the perfect crumb
- Sweet, juicy peaches baked right into the batter
- Easy to make with simple pantry ingredients
- Ideal for holidays, picnics, or everyday treats
- Tastes even better the next day as the flavors deepen
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-Purpose Flour
The foundation of the pound cake, giving it structure and a tender crumb. Sift it for extra lightness and ensure even mixing.
Baking Powder & Salt
A little baking powder helps the cake rise beautifully, while salt enhances the sweetness and flavor balance.
Unsalted Butter
Butter adds richness, moisture, and that signature pound cake flavor. Make sure it’s softened to room temperature for a smooth, creamy batter.
Granulated Sugar
Sweetens the cake and helps achieve that golden crust. Cream it well with butter for a light, fluffy texture.
Eggs
They bind the ingredients and give the cake its dense yet tender texture. Use room-temperature eggs for the best results.
Buttermilk
The secret to a moist and tender crumb! It adds a subtle tang and reacts with baking powder for a light, fluffy interior.
Vanilla Extract
Adds warmth and depth to the flavor. You can also use almond extract for a nutty twist.
Fresh Peaches
The star ingredient! Choose ripe, juicy peaches. Dice them small so they distribute evenly throughout the batter.
Brown Sugar (optional)
Sprinkle a little over the peach layer before baking for a caramelized touch.
Powdered Sugar (for dusting)
A light dusting before serving adds a classic, elegant finish.
Directions
Preheat your oven to 325°F (160°C). Grease and flour a 10-inch Bundt or tube pan to prevent sticking.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 4–5 minutes. Add eggs one at a time, mixing well after each addition.
Reduce the mixer speed and add the dry ingredients alternately with buttermilk, beginning and ending with flour. Stir in the vanilla extract. Gently fold in the diced peaches with a spatula—avoid overmixing to keep the batter tender.
Pour the batter evenly into the prepared pan, smoothing the top. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Once cooled, dust with powdered sugar or drizzle with a simple glaze made from powdered sugar and milk. Slice and serve with whipped cream or a scoop of vanilla ice cream for the ultimate Southern treat.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
- 10-inch Bundt or tube pan
- Mixing bowls
- Electric mixer or stand mixer
- Spatula and whisk
- Measuring cups and spoons
- Cooling rack
Servings and timing
Servings: 12
Prep time: 20 minutes
Bake time: 70 minutes
Total time: 1 hour 30 minutes
Storage/reheating
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To reheat, warm individual slices in the microwave for 10–15 seconds or enjoy them at room temperature. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 2 months—thaw overnight in the refrigerator before serving.
Variations and Customizations
Peach Almond Pound Cake
Swap the vanilla extract for almond extract and top with sliced almonds for a nutty flavor.
Cinnamon Swirl Peach Cake
Add a cinnamon-sugar swirl in the middle for a warm, spiced twist.
Peach Cream Cheese Glaze
Top the cooled cake with a glaze made from cream cheese, powdered sugar, and a touch of peach puree.
Lemon-Peach Fusion
Add a teaspoon of lemon zest to the batter for a fresh citrus note that brightens the sweetness of the peaches.
Brown Butter Peach Cake
Use browned butter instead of regular butter for a nutty, caramel-like depth.
Mini Pound Cakes
Bake the batter in mini Bundt pans for individually portioned treats—perfect for gatherings.
Peach Bourbon Drizzle
Drizzle the cooled cake with a bourbon glaze for a grown-up Southern twist.
Mixed Fruit Version
Combine peaches with blueberries or raspberries for a colorful variation.
Peach Streusel Pound Cake
Add a buttery crumble layer on top before baking for texture and extra flavor.
Gluten-Free Option
Use a 1:1 gluten-free flour blend for a version that everyone can enjoy.
FAQs
Can I use canned or frozen peaches?
Yes, but drain canned peaches well or thaw and pat dry frozen ones to prevent excess moisture.
How do I know when the cake is done?
Insert a toothpick in the center—if it comes out clean or with a few moist crumbs, it’s ready.
Can I use regular milk instead of buttermilk?
Yes, but add 1 teaspoon of lemon juice or vinegar to 1 cup of milk and let it sit for 5 minutes as a substitute.
How do I keep the peaches from sinking?
Toss the diced peaches in a tablespoon of flour before folding them into the batter.
Can I make this in loaf pans instead of a Bundt pan?
Absolutely. Divide the batter into two 9×5-inch loaf pans and adjust the bake time to about 55–60 minutes.
Conclusion
Southern Peach Buttermilk Pound Cake is more than just dessert—it’s a celebration of Southern tradition and simple, homestyle baking. With its moist crumb, buttery richness, and bursts of sweet peach flavor, this cake brings comfort and charm to any occasion. Whether served fresh out of the oven or enjoyed the next day with your morning coffee, every slice tastes like a little piece of Southern hospitality. It’s a timeless recipe that’s sure to become a family favorite.