Southern Peach Buttermilk Pound Cake
This Southern Peach Buttermilk Pound Cake is a rich, buttery dessert filled with fresh peaches and topped with a sweet glaze. Moist and flavorful, it’s a perfect summer treat for any occasion.
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
- For extra peach flavor, add a splash of peach schnapps to the glaze.
- Use room-temperature ingredients for best texture.
- Cake can be stored in the fridge for up to 5 days.
- Use room-temperature ingredients for best texture.
- Cake can be stored in the fridge for up to 5 days.