If you love classic Southern-style pound cake, this Peach Buttermilk Pound Cake is one to keep in your recipe collection. It has a rich, buttery crumb, sweet peaches throughout, and the subtle tang of buttermilk that makes every slice incredibly tender.
The peaches add beautiful bursts of fruity flavor while the golden crust gives the cake just the right amount of texture. A simple peach glaze drizzled over the top takes it to the next level.
Why You’ll Love This Recipe
- Moist and tender pound cake
- Fresh peaches in every bite
- Rich buttery flavor
- Buttermilk creates a soft, delicate crumb
- Easy peach glaze
- Perfect for family gatherings and holidays
- Delicious with coffee, tea, or ice cream
Ingredients
For the Pound Cake
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract, optional
- 1 cup buttermilk
- 2 cups fresh peaches, peeled and diced
- 2 tablespoons all-purpose flour, for coating the peaches
For the Peach Glaze
- 1 cup powdered sugar
- 2–3 tablespoons peach juice or milk
- ½ teaspoon vanilla extract
- 1 tablespoon melted butter, optional
How to Make Peach Buttermilk Pound Cake
1. Prepare the Peaches
Peel the peaches and cut them into small pieces.
If the peaches are very juicy, gently pat them dry with paper towels. Toss them with 2 tablespoons of flour and set aside.
This helps keep the peach pieces from sinking too much into the batter.
2. Prepare the Pan
Preheat your oven to 325°F (165°C).
Generously grease and flour a 10-inch Bundt pan, making sure to coat all the grooves.
3. Combine the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt.
Set aside.
4. Cream the Butter and Sugar
In a large bowl, beat the softened butter and sugar for about 4–5 minutes, until pale and fluffy.
Don’t rush this step. Properly creamed butter and sugar help create the classic tender pound-cake texture.
5. Add the Eggs
Add the eggs one at a time, beating well after each addition.
Add the vanilla and almond extract if using.
Scrape down the sides of the bowl to make sure everything is evenly incorporated.
6. Add the Buttermilk and Flour
Add the dry ingredients in three additions, alternating with the buttermilk.
Begin and end with the flour mixture.
Mix just until the batter comes together. Avoid overmixing.
7. Fold in the Peaches
Gently fold the flour-coated peaches into the batter using a spatula.
Be careful not to overwork the mixture.
8. Fill the Bundt Pan
Pour the batter into the prepared Bundt pan and smooth the top.
Gently tap the pan against the counter once or twice to remove large air pockets.
9. Bake
Bake for approximately 75–90 minutes, or until a wooden skewer inserted into the thickest part of the cake comes out clean or with a few moist crumbs.
Start checking around 75 minutes because baking times can vary between ovens.
If the top becomes too dark before the center is finished, loosely cover the cake with foil.
10. Cool
Allow the cake to cool in the pan for 15–20 minutes.
Carefully turn it onto a wire rack and allow it to cool completely before adding the glaze.
Make the Peach Glaze
Whisk together the powdered sugar, peach juice or milk, and vanilla extract.
Add a little more liquid if needed until the glaze reaches a smooth, pourable consistency.
For a richer glaze, stir in the melted butter.
Drizzle the glaze over the completely cooled cake and allow it to set before slicing.
Tips for the Best Peach Pound Cake
Use Ripe but Firm Peaches
Very soft peaches can release too much moisture into the cake. Choose ripe peaches that still hold their shape when diced.
Don’t Skip the Flour Coating
Lightly coating the peaches helps them distribute more evenly throughout the batter.
Use Room-Temperature Ingredients
Room-temperature butter and eggs combine more easily and help produce a smoother batter.
Don’t Overmix
Once the flour is incorporated, mix only until combined. Overmixing can result in a heavier cake.
Don’t Underbake
Because pound cake is dense and contains fresh fruit, it needs enough time to cook completely in the center.
Fresh, Frozen, or Canned Peaches?
Fresh peaches: Best for flavor and texture.
Frozen peaches: Thaw completely and drain very well before using.
Canned peaches: They can also be used. Drain thoroughly and pat them dry before dicing.
Easy Variations
Peach Pecan Pound Cake
Add ½ cup chopped pecans to the batter for a delicious crunch.
Peach Cinnamon Pound Cake
Add 1 teaspoon cinnamon to the dry ingredients for a warm, spiced flavor.
Peach Lemon Pound Cake
Add the zest of one lemon to the batter and replace some of the glaze liquid with fresh lemon juice.
Peach Cream Cheese Glaze
Mix softened cream cheese with powdered sugar, vanilla, and a little milk for a richer topping.
Peach and Blueberry Pound Cake
Fold in about ½ cup blueberries along with the peaches.
What to Serve With It
A slice of Peach Buttermilk Pound Cake is delicious with:
- Whipped cream
- Vanilla ice cream
- Fresh peaches
- Fresh berries
- Caramel sauce
- Powdered sugar
- Coffee or tea
For a special dessert, warm a slice slightly and serve it with vanilla ice cream and a few fresh peach slices.
How to Store It
Store the cooled cake in an airtight container at room temperature for 2–3 days.
For longer storage, refrigerate it for up to 5 days.
Individual slices can also be wrapped tightly and frozen. Thaw at room temperature before serving.
Frequently Asked Questions
Can I use canned peaches?
Yes. Drain them very well and pat them dry before adding them to the batter.
Can I substitute regular milk for buttermilk?
Yes. Add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk, let it sit for 5–10 minutes, then use it as a buttermilk substitute.
Why did my peaches sink?
Peaches contain a lot of moisture and are heavier than the batter. Dicing them into smaller pieces, drying them well, and lightly coating them with flour can help.
Can I make this cake ahead of time?
Yes. Pound cake keeps well and can actually taste even better the following day.
Can I leave out the glaze?
Absolutely. The cake is delicious on its own, but the peach glaze adds extra sweetness and peach flavor.
Final Thoughts
Peach Buttermilk Pound Cake brings together everything you want in a homemade dessert: a buttery golden crust, a soft and tender center, juicy peaches, and just the right amount of sweetness.
The buttermilk gives the cake its beautiful texture, while the peaches make every slice taste like summer. Serve it plain, drizzle it with peach glaze, or add a scoop of vanilla ice cream for a dessert everyone will want another slice of.