This Southern Peach Buttermilk Pound Cake is a moist, tender, and richly flavored dessert that captures the essence of Southern baking. With real peaches folded into a buttery, buttermilk-rich batter and a hint of almond extract—it’s a warm-weather classic baked into a cake form.
Perfect for tea time, family dinners, or as a sweet gift from the South!
Why You’ll Love This Recipe:
- 🧈 Buttery Richness: Real butter gives that dense, melt-in-your-mouth texture pound cake lovers crave.
- 🍑 Peach Perfection: Sweet, juicy peaches add moisture and flavor in every bite.
- 🥛 Buttermilk Magic: Keeps the cake tender and slightly tangy—ideal for balancing sweetness.
- 🌸 Almond Extract Boost: Adds that signature Southern bakery flavor found in classic Southern cakes.
- ⏱️ Great for Gifting: Store-bought bundt shape + homemade touch = impressive dessert with minimal effort.
Ingredients (Makes 1 large bundt cake – serves 12–16):
Wet Ingredients:
- 1 cup (2 sticks) unsalted butter , softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup buttermilk , room temperature
- 1 tsp vanilla extract
- ½ tsp almond extract (key for authentic flavor!)
Dry Ingredients:
- 3 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
For the Peaches:
- 2 cups fresh, canned, or frozen peaches , peeled and chopped (about 2 medium peaches)
- Toss with 1–2 tbsp flour to coat and prevent sinking
Instructions:
Step 1: Preheat Oven & Prep Bundt Pan
Preheat oven to 325°F (160°C) .
Grease and flour a large bundt pan —or use non-stick spray designed for baking.
Set aside while preparing the batter.
Step 2: Cream Butter & Sugar
In a large mixing bowl, beat:
- Butter
- Sugar
until light and fluffy—about 3–4 minutes with an electric mixer.
Add eggs one at a time , beating well after each addition.
Step 3: Mix Dry Ingredients
In a separate bowl, whisk together:
- Flour
- Baking soda
- Salt
Set aside while alternating wet and dry ingredients into the butter mixture.
Step 4: Alternate Wet & Dry Mixtures
With mixer on low speed, add ¼ of the dry ingredients to the butter mixture.
Then pour in ½ of the buttermilk .
Repeat this process—dry, buttermilk, dry, buttermilk—until everything is fully incorporated.
Finish by stirring in:
- Vanilla extract
- Almond extract
Step 5: Fold in the Peaches
Gently fold in the floured peaches using a spatula.
Don’t overmix—just combine until evenly distributed.
Step 6: Pour & Bake
Pour the thick batter into the prepared bundt pan and smooth the top with a spatula.
Bake at 325°F (160°C) for 70–80 minutes , or until a toothpick inserted near the center comes out clean.
Step 7: Cool & Invert
Let the cake cool in the pan for 20 minutes before carefully flipping it onto a wire rack or serving plate.
Cool completely before slicing.
Tips for Success:
- 🍑 Use Ripe Peaches: Fresh is best, but drained canned or thawed frozen peaches work too.
- 🧈 Room Temperature Ingredients: Ensures a smoother batter and even rise.
- 🧁 Make Ahead Option: Wrap cooled cake and store at room temp for up to 3 days.
- ❄️ Freeze for Later: Fully cooled cake freezes well—thaw at room temperature or microwave slices briefly.
- 🍯 Glaze Option: Drizzle with simple powdered sugar glaze or honey for extra shine.
Serving Suggestions:
- Serve warm with a dollop of whipped cream or vanilla ice cream.
- Perfect alongside coffee, sweet tea, or lemonade.
- Ideal for brunch, birthdays, or afternoon gatherings.
Nutritional Information (per slice, makes 12 servings):
(Without glaze – approximate values)
- Calories: ~350 kcal
- Protein: ~5g
- Carbohydrates: ~45g
- Fat: ~18g
- Fiber: ~1g
- Sugar: ~25g
This Southern Peach Buttermilk Pound Cake brings all the charm of a Southern bakery right to your kitchen table. It’s rich, soft, and bursting with peach flavor—perfect for summer desserts or anytime you want a taste of the South.
So go ahead and make this today… because once you take a bite—you’ll be dreaming of peach orchards and Sunday suppers.
