Southern Peach Buttermilk Pound Cake

Sharing is caring!

Few desserts evoke Southern charm quite like a slice of homemade Southern Peach Buttermilk Pound Cake. Imagine a plush crumb, moist and buttery, delicately flavored with succulent peaches and the slightly tangy embrace of buttermilk. Whether you grew up with this quintessential Southern favorite or you’re seeking a new classic to impress your friends and family, this pound cake delivers old-fashioned comfort with every bite. With its sun-kissed peach aroma and gorgeously golden crust, it simply begs to be served at summer picnics, brunches, and holiday tables alike. There’s never a wrong time for a taste of the South, and this easy yet impressive cake will transport you there from your very first forkful.

Why You’ll Love Southern Peach Buttermilk Pound Cake

Southern Peach Buttermilk Pound Cake is no ordinary dessert—it’s a heartfelt tradition passed down through generations. The velvety tang of buttermilk tenderizes the crumb, while juicy peaches infuse the cake with seasonal sweetness and a hint of nostalgia. This recipe is incredibly forgiving and versatile, making it a hit for both baking novices and experienced pastry chefs. Not only is it stunningly beautiful when sliced, but it also fills your home with the irresistible scent of peaches and butter. The cake is sturdy enough to travel, easy to slice, and perfect for feeding a crowd or savoring over a lazy weekend with coffee or sweet tea. The blend of homestyle flavor, soft texture, and nostalgic notes keeps everyone coming back for seconds (or thirds!).

Ingredients for Southern Peach Buttermilk Pound Cake

To achieve the perfect Southern Peach Buttermilk Pound Cake, quality ingredients matter. Here’s what you’ll need:

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk (full-fat preferred for best texture)
• 1 teaspoon vanilla extract (use pure vanilla for optimal flavor)
• 1½ cups diced fresh or canned peaches (if using canned, drain well)
• Optional: powdered sugar or homemade peach glaze for topping

Ingredient tips: If you have access to ripe in-season peaches, they deliver the most robust, natural sweetness. However, canned peaches (thoroughly drained and patted dry) work just as well and bring this cake into year-round rotation. Don’t skimp on the real butter and full-fat buttermilk—this is the secret to the cake’s rich, melt-in-the-mouth crumb.

Necessary Tools

Making Southern Peach Buttermilk Pound Cake does not require a professional bakery setup, but a few key tools ensure baking success:

• Stand mixer or high-powered hand mixer (for creaming butter and sugar)
• Large mixing bowl
• Bundt pan or tube pan (well-greased for easy release)
• Rubber spatula
• Measuring cups and spoons
• Small bowl (for tossing peaches in flour, if desired)
• Wire cooling rack
• Sifter (for dusting with powdered sugar or preparing glaze)
• Toothpick or cake tester (for checking doneness)

Having these tools ready helps streamline the process and guarantees a flawless, show-stopping cake.

Ingredient Additions & Substitutions

Southern Peach Buttermilk Pound Cake is delightfully adaptable—don’t hesitate to make it your own:

• Fruit substitutions: Try swapping peaches for nectarines, apricots, or even juicy pears for a new twist.
• Add-ins: A handful of chopped pecans or walnuts adds Southern flair and crunch, while a pinch of ground cinnamon or nutmeg accentuates the peaches’ flavor.
• Flour alternatives: Gluten-free all-purpose flour blends work well for a celiac-friendly version—just ensure your mix contains xanthan gum.
• Buttermilk substitute: If you don’t have buttermilk, make a DIY version by adding 1 tablespoon of lemon juice or vinegar to 1 cup of whole milk; let sit for 5 minutes.
• Vegan adaptation: While this cake is famously rich with butter and eggs, you can substitute plant-based butter, flax eggs, and almond milk soured with a splash of vinegar for a dairy-free, egg-free pound cake.

Feel free to experiment, keeping the soul of the cake—a moist crumb and peachy essence—at the heart of your creation.

How to Make Southern Peach Buttermilk Pound Cake

Baking Southern Peach Buttermilk Pound Cake is as rewarding as it is simple. The process centers around creaming butter and sugar to create a lofty, tender crumb, then folding in the peaches for juicy pops of flavor in each bite. Follow these easy instructions for pound cake success.

Step 1: Prepare the Pan and Preheat the Oven

Begin by generously greasing your Bundt or tube pan with butter or non-stick spray, followed by a light dusting of flour to prevent sticking. Preheat your oven to 325°F (163°C). Proper pan prep is crucial for easy release and those signature pound cake ridges.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together with a stand or hand mixer on medium speed until light, fluffy, and pale—about 3-4 minutes. This step incorporates air, which is key to a tender cake.

Step 3: Add Eggs One at a Time

With the mixer on low, add the eggs one at a time, blending well after each addition. Scrape down the bowl as needed to ensure even mixing. This careful incorporation helps bind the batter, yielding a cohesive, silky texture.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures that your leavening and seasoning are evenly dispersed throughout the cake—no surprises in the final crumb!

Step 5: Mix Wet Ingredients

Measure out your buttermilk and stir in the vanilla extract. Keeping wet and dry components separate until the proper stage helps the batter emulsify smoothly.

Step 6: Alternate Adding Dry and Wet Ingredients

With the mixer on low, alternate adding the dry ingredient mixture and the buttermilk mixture to the butter-egg base, starting and ending with the flour mixture. Typically, add the flour in three parts and buttermilk in two, blending just to combine after each addition. Overmixing at this stage can toughen the cake—mix only until smooth.

Step 7: Fold in the Peaches

Gently toss your diced peaches with a tablespoon of flour (optional; this helps prevent them from sinking in the batter). Then, use a rubber spatula to fold the peaches into the batter, ensuring even distribution without breaking up the fruit.

Step 8: Bake the Pound Cake

Pour the batter evenly into your prepared pan, smoothing the top. Bake on the center rack at 325°F (163°C) for 60-70 minutes, or until a toothpick inserted deep into the cake comes out clean or with just a few moist crumbs. The cake should puff up and turn a gorgeous golden brown.

Step 9: Cool and Release

Let the cake cool in the pan for 10-15 minutes before inverting onto a wire rack to cool completely. Don’t rush—this waiting time ensures the cake has set and releases cleanly.

Step 10: Add Final Touches

Before serving, dust your Southern Peach Buttermilk Pound Cake with powdered sugar or drizzle with an easy peach glaze for an extra pop of sweetness and peachy flair. Slice, serve, and savor!

Serving Suggestions

This Southern Peach Buttermilk Pound Cake shines at virtually any occasion. Serve thick slices as the centerpiece at your next brunch alongside coffee or iced tea, or offer it as a sweet finish to a summer barbecue. For a special touch, top with whipped cream, vanilla ice cream, or fresh peach slices. A drizzle of homemade peach glaze or a scoop of honey-laced Greek yogurt also pairs beautifully, letting the cake’s rich crumb and juicy bursts of peach truly shine. For holidays, consider adding a few sugared mint leaves or edible flowers for a festive, bakery-worthy presentation.

Pro Tips & Tricks

• Make sure ingredients (especially butter, eggs, and buttermilk) are at room temperature for a lusciously smooth batter and even bake.
• Grease and flour your pan meticulously—pound cakes can be notorious for sticking.
• If using canned peaches, drain and pat dry thoroughly to prevent excess moisture in the batter.
• Don’t overmix once you add the dry ingredients, as this can toughen the crumb.
• Check your pound cake toward the end of baking—oven temperatures can vary, and you don’t want to overbake and lose that tender texture.
• Store cake covered in a cake dome or tightly wrapped; a slice the next day is often even more flavorful!

Storage Instructions

Southern Peach Buttermilk Pound Cake keeps beautifully, making it an ideal make-ahead dessert. Allow the cake to cool completely before wrapping it tightly in plastic wrap or storing it in an airtight container. It will stay moist and delicious at room temperature for up to 3 days. For longer storage, refrigerate the wrapped cake for up to a week; let come to room temperature before serving for the best texture. You can also freeze the cake—either whole or in slices—by double-wrapping and placing in a freezer bag for up to 2 months. Thaw overnight in the fridge or on the counter and enjoy as if freshly baked.

General Information

As a staple of Southern baking, the Southern Peach Buttermilk Pound Cake offers a beautiful blend of tradition and taste. This cake grew popular in the South as a delicious way to showcase seasonal produce and extend the harvest into comforting home-baked treats. It’s named “pound cake” for the classic proportions of butter, sugar, eggs, and flour traditionally used—a pound each! While this modern variation is more manageable, it still delivers the dense-yet-tender crumb everyone craves. Whether baked for church suppers, family reunions, or Sunday suppers, this is a recipe that weaves memories into every slice.

FAQs

Conclusion

Southern Peach Buttermilk Pound Cake is more than a dessert—it’s a sweet slice of Southern hospitality and comfort. With its golden crumb, bright peach flavor, and tangy buttermilk richness, this cake is sure to become a star at any gathering or a special treat for quiet family moments. It’s simple enough to bake on a whim yet impressive enough for celebrations. Whether you’re recreating treasured tradition or forging new memories, this moist, luscious cake invites you to slow down, savor, and share a taste of the South. So, gather your ingredients and bake up some happiness today!

Nutritional Information

Please note that nutritional values can vary based on the specific products you use and optional add-ins. For one slice (assuming 12 slices per cake, without glaze):

• Calories: ~390
• Total Fat: 17g
• Saturated Fat: 10g
• Cholesterol: 98mg
• Sodium: 229mg
• Total Carbohydrates: 56g
• Dietary Fiber: 1g
• Sugars: 32g
• Protein: 5g

This Southern Peach Buttermilk Pound Cake is a delightful indulgence, so enjoy each bite mindfully as part of a balanced lifestyle. For added nutritional value, serve with fresh fruit or Greek yogurt, and remember—celebratory desserts are best enjoyed with those you love!

Related Recipes You’ll Love
Easy Chocolate Coffee Cream Cupcakes
Crustless Coconut Pie – Easy Dessert Recipe

Print