Peach Buttermilk Pound Cake

Peach Buttermilk Pound Cake brings the taste of sweet summer peaches together with the tender crumb of an old-fashioned bakery loaf. You get the richness from real butter and buttermilk while diced peaches turn every slice into a little celebration. I love baking this when the first peaches show up at my market and it always seems to vanish from the cake plate before a second day.

My first try was for a Sunday dinner dessert that needed to impress and it totally delivered. The smell alone will have everyone hovering near the oven.

Ingredients

• Unsalted butter: for richness and perfect texture. Choose a good quality sweet cream stick for the best flavor.
• Granulated sugar: to create lightness in the crumb and add balanced sweetness. Stick with classic white for that bakery finish.
• Large eggs: for binding and a tender structure. Bring them to room temperature for even mixing.
• All-purpose flour: offers the best structure. Sift if you can to avoid lumps and use a reputable brand for reliability.
• Baking soda: helps the cake rise for a lovely height. Make sure yours is fresh by checking the date.
• Salt: brings all the flavors to life. Kosher is often my pick for baking.
• Buttermilk: gives signature tang and moisture. True cultured buttermilk is best if you can find it.
• Vanilla extract: rounds out the cake’s warmth. Real vanilla brings the best aroma.
• Almond extract: enhances the peaches and adds that little bakery note. Use a pure almond extract and go easy as it’s potent.
• Fresh peaches: make every bite bright and juicy. Choose peaches that yield slightly and smell heavenly.
• A touch of flour: for tossing with fruit keeps peaches from sinking and maintains even distribution.

Instructions

Prepare the Pan:

Grease your bundt pan generously with butter or baking spray then dust every nook and cranny with flour. This helps the cake release without sticking and gives the crust a crisp finish.

Cream the Butter and Sugar:

Beat the room temperature butter and sugar together on medium speed for at least four to five minutes. Wait until it looks visibly light and almost fluffy. Proper creaming here means a softer pound cake later.

Add the Eggs:

Crack in one egg at a time ensuring each is fully incorporated before adding the next. Mix at low speed and scrape the bowl between additions for the smoothest batter.

Mix Dry Ingredients:

In a clean bowl whisk together the flour baking soda and salt. This evens out the rising agent and prevents salty clusters.

Alternate the Wet and Dry:

With mixer on low add one third of the flour mixture to the creamed base. Pour in half the buttermilk followed by more flour the rest of the buttermilk and the final bit of flour. Start and end with flour. Stir just until the flour disappears and do not overmix.

Flavor the Batter:

Stir in vanilla and almond extracts by hand to keep the batter airy. Their scent should be noticeable but not overwhelming.

Fold in the Peaches:

Toss your chopped peaches with a spoonful of flour to stop them from sinking. Gently fold into the batter with a broad spatula taking care not to break up fruit chunks.

Fill the Pan and Bake:

Spoon all batter evenly into your prepared pan smoothing the top. Bake on a center rack for seventy to eighty minutes. The cake is finished when a toothpick near the center emerges with moist crumbs but not wet batter.

Cool and Remove:

Let the cake cool in the pan for twenty minutes then carefully loosen the edges before inverting onto a wire rack. Allow it to cool completely for best slicing.

Buttermilk is what gives this cake its unforgettable softness. I remember my daughter sneaking slices for breakfast and insisting it tasted even better the next morning with her tea.

Storage tips

Keep leftover cake wrapped tightly at room temperature for up to three days. For longer storage slice and wrap individual portions then tuck into the freezer. Reheat gently by letting it thaw uncovered so the top stays just a bit crisp. If you live in a humid climate always let the cake cool fully before sealing it up to avoid stickiness.

Ingredient substitutions

If peaches are not available ripe nectarines or plums work beautifully in their place. Plain yogurt can substitute for buttermilk in a pinch use three quarters cup yogurt thinned with a quarter cup milk. Almond extract can be swapped for a dash more vanilla if allergies are a concern but it adds a signature flavor you will miss.

Serving suggestions

This cake dazzles on its own but for celebrations I top slices with a dollop of whipped cream or a scoop of vanilla bean ice cream. A drizzle of fresh peach puree or a scattering of toasted almonds can bring extra flair to a party table. For brunch or tea cut cubes and serve as part of a fruit platter with berries.

Cultural notes

Pound cake’s roots go back centuries with its modest recipe built on equal weights of flour butter sugar and eggs. The buttermilk twist and summer fruit bring Southern American charm to a classic European tradition. Every Southern bakery seems to have their own version and once you bake this it will feel like your signature too.

Seasonal Adaptations

Try with apricots or cherries when peaches are out of season A dash of cinnamon can add warmth for autumn gatherings For minis bake in loaf tins and reduce the bake time

Success Stories

I made this one August for a family reunion and my uncle said it tasted like summers from his childhood. One time I let the kids help fold in the peaches and they loved the anticipation as the house filled with that sweet buttery aroma.

Freezer Meal Conversion

After cooling completely wrap thick slices in parchment then place in a freezer bag. Thaw on the counter overnight or give each piece a gentle toast in a toaster oven. The cake holds its flavor and texture surprisingly well straight from frozen. You can even freeze an entire cake for make-ahead gifting.

Your peach pound cake will capture summer in every crumb — bake it once and it will become a new tradition. Savor a piece on its own or share with friends for the ultimate sweet treat.

Recipe FAQs

→ How do I keep the peaches from sinking in the cake?

Tossing the chopped peaches in flour before folding them into the batter helps distribute them evenly and prevents sinking during baking.

→ Can I use canned or frozen peaches?

Yes, both canned (drained) and frozen (thawed and drained) peaches work well in place of fresh peaches for consistent results.

→ What does buttermilk add to the cake?

Buttermilk gives the cake a tender crumb, moist texture, and subtle tang that balances the sweetness of the peaches and sugar.

→ Should the butter be softened or melted?

For best results, use butter at room temperature and cream it with sugar to achieve a light, fluffy cake structure.

→ How can I tell when the pound cake is baked through?

Insert a toothpick into the cake center; if it comes out clean or with a few crumbs, the cake is ready. Avoid overbaking.