Southern Peach Buttermilk Pound Cake

Introduction

If you’ve been craving a dessert that combines old-fashioned charm with irresistible flavor, this Southern Peach Buttermilk Pound Cake is your answer. Imagine a buttery pound cake infused with the sweet juiciness of ripe peaches and the tangy richness of buttermilk. It’s the kind of cake that feels both comforting and elegant, perfect for Sunday suppers, family reunions, or special celebrations. Whether served plain, dusted with powdered sugar, or drizzled with a glaze, this cake embodies the essence of Southern baking at its finest.

My recipe story

This recipe holds a special place in my heart. Growing up, summers meant baskets of peaches ripening on the kitchen counter, their fragrance filling the air. My grandmother often baked peach pound cakes for church gatherings and neighborhood picnics, and I remember sneaking extra slices when no one was watching. Over time, I learned her techniques—creaming butter and sugar until fluffy, folding in the peaches gently to keep the batter airy, and using buttermilk for that unmistakable tenderness. This cake has been passed down through generations, and I’m thrilled to share it with you so you can bring a taste of Southern hospitality into your own kitchen.

Ingredient breakdown

One of the best parts of this Southern Peach Buttermilk Pound Cake is that it uses simple, everyday ingredients, yet the end result feels gourmet. Butter, sugar, eggs, flour, and buttermilk form the backbone of the cake, creating a tender and moist structure. When combined correctly, they give the cake its signature richness and texture that’s both dense and melt-in-your-mouth soft.

The star of the show, of course, is the peaches. Fresh ripe peaches lend a burst of natural sweetness and subtle tartness that balances beautifully against the buttery base. If peaches aren’t in season, frozen or canned peaches can step in—just be sure to drain them well. Vanilla and almond extract add layers of flavor, making the cake aromatic and inviting. A touch of baking soda reacts with the buttermilk for a slight lift, ensuring the cake doesn’t feel heavy.

Equipment you’ll need

• Stand mixer or hand mixer
• Large mixing bowls
• Measuring cups and spoons
• Rubber spatula
• Bundt pan or tube pan (10-inch)
• Cooling rack
• Sifter (optional, for flour and sugar)

Step-by-step directions

Step 1: Prepare your pan and oven
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt or tube pan, ensuring every crevice is coated to prevent sticking. This cake is rich and buttery, so proper preparation makes all the difference when it’s time to release it from the pan. Set the pan aside while you prepare the batter.

Step 2: Cream the butter and sugar
In a large mixing bowl, beat the softened butter with an electric or stand mixer until creamy and smooth, about 2 minutes. Gradually add the granulated sugar, continuing to beat until the mixture is light and fluffy. This step is key—it incorporates air, which helps the cake rise and creates a tender texture.

Step 3: Add eggs and extracts
Crack in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing. Stir in the vanilla extract and almond extract for a fragrant, nutty sweetness that complements the peaches beautifully.

Step 4: Mix dry ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and a pinch of salt. This ensures the leavening agent is evenly distributed and prevents clumping. Gradually add the flour mixture to the butter mixture in thirds, alternating with the buttermilk. Begin and end with the dry ingredients for a smooth, lump-free batter.

Step 5: Fold in the peaches
Gently fold in the chopped peaches using a rubber spatula. Avoid overmixing to keep the batter light and airy. The peaches should be evenly dispersed throughout the batter, giving every slice a pop of fruity sweetness.

Step 6: Bake the cake
Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Bake in the preheated oven for 70–80 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden brown and fragrant.

Step 7: Cool and serve
Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack. Let it cool completely before slicing. Dust with powdered sugar, drizzle with glaze, or serve as is for a classic Southern presentation.

Variations & substitutions

Want to switch things up? Swap peaches with nectarines, apricots, or even plums for a different fruity twist. For a spiced version, add a teaspoon of cinnamon or nutmeg to the batter, which pairs beautifully with peaches. If you don’t have buttermilk, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. For an indulgent touch, stir in white chocolate chips or top the finished cake with a cream cheese glaze.

Storage, freezing & make-ahead

This cake stores beautifully. Keep it at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate it for up to a week. To freeze, wrap slices or the whole cake tightly in plastic wrap, then in aluminum foil, and store for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving. You can also bake the cake a day ahead and let the flavors deepen—it often tastes even better the next day!

Serving ideas & pairings

This pound cake is delightful on its own, but there are endless ways to serve it. Pair slices with vanilla ice cream for a classic summer treat, or top with whipped cream and extra peach slices for a layered dessert. For a brunch table, serve it alongside coffee, tea, or even sweet iced tea for a true Southern vibe. A drizzle of caramel sauce or honey can take it to a more indulgent level. It also pairs beautifully with light wines like Moscato or Riesling for an elegant dinner dessert.

FAQ

Can I use canned peaches instead of fresh?
Yes! Just be sure to drain them well and pat dry to avoid adding too much liquid to the batter.

What can I substitute for buttermilk?
You can mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.

How do I prevent my cake from sticking to the pan?
Thoroughly grease and flour the pan, making sure to cover every crevice. You can also use a baking spray with flour.

Can I make this cake gluten-free?
Yes, replace the all-purpose flour with a 1:1 gluten-free baking blend for best results.

Why did my cake sink in the middle?
This can happen if the cake is underbaked or if too much liquid from the peaches was added. Always test with a toothpick and drain fruit well.

Final thoughts

Baking this Southern Peach Buttermilk Pound Cake is more than just making dessert—it’s about celebrating tradition, flavor, and togetherness. With its buttery crumb, tangy buttermilk, and bursts of juicy peach, every slice tells a story of Southern hospitality and timeless comfort. Whether you’re making it for family, friends, or simply to treat yourself, this cake is sure to become a staple in your recipe collection. Enjoy it with love, and don’t be surprised when it disappears quicker than you expect!

Southern Peach Buttermilk Pound Cake

---

• Author: Sarah White
• Total Time: 1 hour 35 minutes
• Yield: 12 servings
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A moist, buttery Southern classic made with sweet peaches and tangy buttermilk. Perfect for summer gatherings or year-round indulgence.

---

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar

• 4 large eggs

• 3 cups all-purpose flour
• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup buttermilk
• 1 teaspoon vanilla extract

• 1/2 teaspoon almond extract

• 2 cups peeled and chopped fresh peaches
  

---

Instructions

1. Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt or tube pan.

2. Cream butter and sugar together until light and fluffy.
3. Add eggs one at a time, beating well after each. Stir in vanilla and almond extracts.

4. In a separate bowl, whisk flour, baking soda, and salt.

5. Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour.
6. Gently fold in chopped peaches until evenly distributed.

7. Pour batter into prepared pan and smooth the top.

8. Bake 70–80 minutes, or until a toothpick inserted comes out clean.
9. Cool 15 minutes in the pan, then invert onto a wire rack to cool completely.
   

Notes

Serve with powdered sugar, a drizzle of glaze, or fresh whipped cream. Store covered at room temperature for up to 3 days or refrigerate up to 1 week.

• Prep Time: 20 minutes
• Cook Time: 75 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American