If you love the comforting flavors of summer fruit and rich, buttery cake, this Southern Peach Buttermilk Pound Cake is a must-bake. Moist, tender, and drizzled with a sweet peach glaze, this old-fashioned dessert brings Southern charm straight to your kitchen. Whether you’re hosting a backyard gathering or simply indulging in something sweet on a Sunday afternoon, this peachy delight is sure to be a showstopper.
Buttermilk adds a tangy richness while fresh peaches give this cake its signature flavor. It’s no wonder this Southern classic is gaining popularity again—it’s nostalgic, flavorful, and so photogenic it practically begs to be shared on social media.
Why You’ll Love This Southern Peach Buttermilk Pound Cake Recipe
- Moist and Rich Texture: Buttermilk and butter make the crumb ultra-soft and buttery.
- Simple Pantry Ingredients: No fancy tools or hard-to-find ingredients—just baking basics and juicy peaches.
- Seasonal and Refreshing: A perfect way to celebrate peach season with a dessert that tastes like summer.
- Beautiful Presentation: Topped with glazed peaches, it’s elegant enough for any occasion.
- Make-Ahead Friendly: Keeps well for several days and can even be frozen.
Ingredients Needed for Perfect Southern Peach Buttermilk Pound Cake
Here are the essential ingredients that make this pound cake irresistibly Southern:
- Unsalted Butter – Adds richness and helps create a dense, buttery crumb.
- Granulated Sugar – Sweetens the cake and helps with moisture retention.
- Eggs – Bind the ingredients and provide structure.
- Buttermilk – Adds tang and tenderizes the crumb.
- All-Purpose Flour – Forms the sturdy base of this traditional pound cake.
- Baking Powder – Ensures a slight rise and fluffy texture.
- Fresh Peaches – Bring juicy sweetness and a touch of Southern flair.
- Vanilla Extract – Enhances the overall flavor with warm undertones.
Step-by-Step Instructions to Make Southern Peach Buttermilk Pound Cake
- Preheat & Prep
Preheat your oven to 325°F (165°C). Grease and flour a bundt or round cake pan. - Cream Butter and Sugar
In a large bowl, beat the softened butter and sugar until light and fluffy—about 3-4 minutes. - Add Eggs One at a Time
Beat in the eggs one at a time, mixing well after each addition to maintain a smooth batter. - Incorporate Dry Ingredients
In a separate bowl, whisk together flour and baking powder. Gradually add to the butter mixture, alternating with buttermilk. - Fold in Peaches
Gently fold in chopped fresh peaches and vanilla extract. - Bake
Pour the batter into your prepared pan and bake for 55–70 minutes, or until a toothpick comes out clean. - Cool and Glaze
Let the cake cool completely. Drizzle with a simple peach glaze and top with fresh peach slices.
Expert Tip: Use room temperature ingredients for a smoother batter and even baking.
Recipe Tips & Variations
- Make it Boozy: Add a splash of bourbon or peach schnapps to the glaze for a Southern twist.
- Go Gluten-Free: Substitute with a gluten-free flour blend for a celiac-friendly version.
- Add Texture: Mix in chopped pecans or walnuts for a little crunch.
- Seasonal Swap: Try nectarines or apricots when peaches aren’t in season.
How to Store & Reheat
- To Store: Keep the cake in an airtight container at room temperature for up to 3 days. Refrigerate for longer shelf life (up to 6 days).
- To Freeze: Wrap slices individually in plastic wrap and freeze for up to 2 months.
- To Reheat: Warm individual slices in the microwave for 10–15 seconds to bring back moisture.
Similar Recipes You’ll Love
If you’re obsessed with fruity, Southern-inspired desserts, you’re in for a treat! Check out these other delicious recipes:
- Peach Pie Cruffins – Flaky, Sweet, and Easy to Bake
- Refreshing Peach Lemonade – Sweet, Tangy & So Easy
- Strawberry Honeybun Cake – Moist, Sticky, and Irresistible
These recipes pair beautifully with the Southern Peach Buttermilk Pound Cake or stand alone as mouthwatering crowd-pleasers.
Frequently Asked Questions (FAQ)
Can I use canned peaches instead of fresh?
Yes, just make sure to drain them well and pat them dry to avoid excess moisture.
What kind of pan should I use?
A bundt pan works best, but a round or loaf pan also works—just adjust the baking time accordingly.
Why did my pound cake sink?
This often happens if the batter is overmixed or the oven temperature is too low. Be sure to follow the steps closely.
Can I make this cake ahead of time?
Absolutely! It actually tastes even better the next day as the flavors develop.
This Southern Peach Buttermilk Pound Cake is more than just a dessert—it’s a slice of Southern tradition packed with comfort and flavor. Whether served at a summer picnic or as a weekend treat, it’s sure to win hearts. Don’t forget to tag your cake photos with #JadaRecipes and share the peachy goodness!
Southern Peach Buttermilk Pound Cake
Ingredients
- – 1 cup 2 sticks unsalted butter, softened
- – 2 cups granulated sugar
- – 4 large eggs
- – 3 cups all-purpose flour
- – 1/2 tsp baking powder
- – 1/2 tsp salt
- – 1 cup buttermilk
- – 2 tsp vanilla extract
- – 2 cups fresh peaches peeled and chopped
- **Peach Glaze:**
- – 1 cup powdered sugar
- – 2–3 tbsp peach juice or milk
- – Sliced peaches for topping optional
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a bundt or round cake pan.
- Cream the butter and sugar together until light and fluffy.
- Beat in eggs one at a time, mixing well after each.
- In a separate bowl, whisk flour, baking powder, and salt.
- Add dry ingredients to the butter mixture alternately with buttermilk.
- Stir in vanilla and fold in chopped peaches.
- Pour into prepared pan and bake for 55–70 minutes, or until a toothpick inserted comes out clean.
- Cool the cake completely before glazing.
- Mix powdered sugar with peach juice to create a glaze. Drizzle over the cooled cake and top with fresh peach slices if desired.
Notes
– Use room-temperature ingredients for best texture.
– Cake can be stored in the fridge for up to 5 days.