There’s something magical about the marriage of sweet, juicy peaches and tangy buttermilk in a tender pound cake. This Southern-style delight brings summer’s celebrated fruit into a moist, fragrant dessert that’s both nostalgic and impressive. The buttermilk creates an exceptionally soft crumb while balancing the sweetness perfectly. Whether you’re showcasing fresh peaches in season or brightening winter days with summery flavors, this cake adapts beautifully to any occasion. Ready to fill your kitchen with an irresistible aroma?
Table of Contents
Why You’ll Love This Recipe
This Peach Buttermilk Pound Cake Delight combines tangy buttermilk with sweet, juicy peaches for a tender-crumbed treat you’ll crave all season. Here’s why it’s special:
• Perfect flavor balance – Buttermilk tanginess meets sweet peach notes
• Versatile serving – Delicious warm with ice cream or at room temperature
• Make-ahead friendly – Flavors deepen overnight
• Foolproof results – The recipe is forgiving for bakers of all skill levels
The heavenly aroma filling your kitchen is almost as rewarding as that first delicious bite. Perfect for brunches, summer gatherings, or anytime you need a Southern-inspired comfort dessert!
Ingredients You’ll Need
For this Peach Buttermilk Pound Cake Delight, we’re combining pantry staples with fresh summer produce to create something truly spectacular. this is everything you’ll need to gather before starting:
For the Cake:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup buttermilk, room temperature
- 2 cups fresh peaches, peeled and diced (about 3-4 medium peaches)
- 1 tablespoon fresh lemon juice
For the Peach Glaze:
- 1 cup powdered sugar
- 2 tablespoons peach puree (from 1 small peeled peach)
- 1-2 tablespoons buttermilk
Pro Tips for Ingredients:
- Buttermilk substitute: No buttermilk on hand? Make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 8 minutes.
- Peach options: Fresh peaches deliver the best flavor, but drained canned peaches work in a pinch during off-season months.
- Room temperature matters: Cold ingredients don’t incorporate properly, so set your eggs and buttermilk out about 30 minutes before baking.
- Measuring flour: For the tenderest crumb, spoon flour into measuring cups and level with a knife rather than scooping directly with the measuring cup.
All these ingredients work together to create that perfect balance of sweet, tangy, and peachy goodness that makes this pound cake so irresistible!
How To Make Peach Buttermilk Pound Cake Delight
Creating this tender, peachy pound cake is straightforward when you follow these steps. The buttermilk and fresh peaches work together to create a moist, flavorful cake that’s truly special.
Preparation Steps:
- Prep your workspace: Preheat your oven to 325°F (165°C) and thoroughly grease and flour a 10-inch Bundt pan, making sure to coat all the nooks and crannies.
- Prepare the peaches: Peel and dice your fresh peaches into small, ½-inch pieces. Tos them with 1 tablespoon of lemon juice to prevent browning and set aside.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
Making the Batter:
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar on medium speed for 5-7 minutes until light and fluffy. Don’t rush this step – it creates the foundation for your cake’s texture!
- Add eggs and vanilla: Add eggs one at a time, beating well after each addition. Mix in the vanila extract until just combined.
- Alternate wet and dry: Reduce mix to low speed. Add the dry ingredients and buttermilk alternately, starting and ending with flour (flour → buttermilk → flour → buttermilk → flour). Mix just until combined after each addition.
- Fold in peaches: Gently fold in the diced peaches by hand using a rubber spatula. Be careful not to overmix – a few gentle strokes are all you need.
Baking and Finishing:
- Transfer and bake: Pour the batter into your prepared Bundt pan and smoth the top. Tap the pan gently on the counter a few times to remove air bubbles.
- Bake to perfection: Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean with just a few moist crumbs.
- Cool properly: Allow the cake to cool in the pan for exactly 15 minutes (set a timer!), then invert onto a wire cooling rack to cool completely.
- Prepare glaze: While the cake cools, whisk together the powdered sugar, peach puree, and 1 tablespoon of buttermilk in a small bowl. Add more buttermilk as needed to achieve a pourable consistency.
- Glaze the cake: Once the cake has cooled, drizle the peach glaze over the top, allowing it to run down the sides naturally.
Baker’s Tip: For an extra-special touch, reserve a few small peach slices to arrange on top of the glazed cake just before serving. The fresh peach garnish hints at the deliciousness waiting inside!
Servings and Timing
This Peach Buttermilk Pound Cake Delight strikes the perfect balance between impressive and practical, making it ideal for both special occasions and everyday treats. Here’s what you can expect when planning this delicious bake:
Yield
- Serves: 12-16 generous slices
- Perfect for: Family gatherings, brunches, potlucks, or dessert for several days
Time Investment
- Prep time: 25 minutes (including peach preparation)
- Baking time: 60-70 minutes
- Cooling time: At least 1 hour
- Total time: Approximately 3 hours
Planning Tips
- Make ahead friendly: This pound cake actually tastes even better on day two when the flavors have had time to meld. If serving for a special event, consider baking it the day before.
- Busy schedule? Break up the process by measuring dry ingredients the night before and storing in an airtight container.
- Active time vs. passive time: Most of the 3-hour total is hands-off baking and cooling time, so you can easily multitask while creating this dessert.
The generous size of this pound cake makes it economical for entertaining, while the tender, peachy crumb ensures everyone will be asking for seconds. And with such a reasonable active prep time, you’ll find this recipe fits beautifully into even your busiest days!
Storage and Reheating
This Peach Buttermilk Pound Cake Delight stays fresh and delicious for days when stored properly:
- Room temperature: Store in an airtight container for 2-3 days. The buttermilk keeps this pound cake moist longer than traditional versions.
- Refrigeration: Extend freshness to 5-7 days by refrigerating in an airtight container. Bring slices to room temperature before serving for the best texture and flavor.
- Freezing: Wrap individual slices or the entire cake (unglazed) tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator.
- Reheating: For that just-baked warmth, microwave individual slices for 10-15 seconds or warm in a 300°F oven for 5 minutes. Add glaze after reheating for the prettiest presentation.
Variations
Make this peachy pound cake your own with these delicious twists:
- Berried Treasure: Fold in 1 cup of fresh blueberries or raspberries alongside the peaches for a mixed fruit delight.
- Nutty Crunch: Add ½ cup toasted pecans or walnuts to the batter for a delightful textural contrast.
- Spice It Up: Incorporate 1 teaspoon of cinnamon and ¼ teaspoon of nutmeg for a warm, spiced peach cake perfect for fall.
- Brown Butter Upgrade: Replace regular melted butter with browned butter for a nutty, caramelized flavor that complements peaches beautifully.
- Boozy Version: Add 2 tablespoons of bourbon or peach schnapps to both the batter and glaze for an adults-only treat.
- Loaf Pan Option: Divide batter between two 9×5-inch loaf pans and reduce baking time to about 45-50 minutes for giftable peach bread loaves.
FAQs
Can I use frozen peaches instead of fresh?
Yes! Thaw completely, drain excess liquid, and pat dry before folding into the batter. You may need to increase baking time by 5-10 minutes.
Why did my cake sink in the middle?
This usually happens from opening the oven door too early or underbaking. Wait until at least 45 minutes before checking, and ensure your leavening agents are fresh.
Can I make this dairy-free?
Substitute the butter with coconut oil and make vegan buttermilk using plant-based milk with 1 tablespoon lemon juice. The texture will be slightly different but still delicious.
Why is my glaze too thick/thin?
For thinner glaze, add buttermilk a teaspoon at a time. If too thin, gradually add more powdered sugar until you reach your desired consistency.
Can I make cupcakes with this recipe?
Absolutely! Fill lined muffin cups about ⅔ full and bake at 325°F for 18-22 minutes. This yields approximately 24 peach pound cake cupcakes.
Conclusion
This Peach Buttermilk Pound Cake Delight showcases summer’s bounty in a tender, tangy-sweet package that’s versatile and delicious. The juicy peaches folded into moist, buttermilk-enriched crumb create something truly special that transcends ordinary pound cake.
What makes this recipe shine is how it brings Southern charm to any occasion while remaining surprisingly simple to make. The buttermilk tenderizes the crumb and adds subtle tanginess that perfectly balances the sweetness.
From the first heavenly bite to the last crumb, this pound cake delivers pure joy in peach form. Happy baking!
Peach Buttermilk Pound Cake Delight
Ingredients
For the Cake:
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs room temperature
- 1 tbsp vanilla extract
- 1 cup buttermilk room temperature
- 2 cups fresh peaches peeled and diced
- 1 tbsp fresh lemon juice
For the Glaze:
- 1 cup powdered sugar
- 2 tbsp peach puree
- 1-2 tbsp buttermilk
Instructions
- Preheat oven to 325°F. Grease and flour a 10-inch Bundt pan.
- Peel and dice peaches; toss with lemon juice and set aside.
- Whisk together flour, baking powder, baking soda, and salt.
- Beat butter and sugar for 4-5 minutes until light and fluffy.
- Add eggs one at a time, then vanilla extract.
- Alternate adding dry ingredients and buttermilk, beginning and ending with flour mixture.
- Gently fold in diced peaches.
- Pour batter into prepared pan and smooth top.
- Bake 60-70 minutes until a wooden skewer comes out clean.
- Cool in pan for 15 minutes, then invert onto cooling rack.
- Mix powdered sugar, peach puree, and buttermilk for glaze.
- Drizzle glaze over completely cooled cake.
Notes
Nutrition Information (per serving)
- Calories: 315 per serving
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 45g
- Fiber: 1g
- Sugar: 28g
- Protein: 4g
- Sodium: 145mg
- Cholesterol: 85mg
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