Can I use frozen peaches in this pound cake?

Yes, frozen peaches work beautifully! Thaw them completely and blot dry with paper towels to remove excess moisture before tossing in flour and folding into the batter.

What if I don’t have a Bundt pan for Southern Peach Buttermilk Pound Cake?

You can use a standard tube pan or even two loaf pans instead of a Bundt pan. Adjust baking time as needed—loaf pans may bake a bit faster, so begin checking for doneness around 50 minutes.

Can I use less sugar for a lighter cake?

While reducing sugar makes the cake less sweet, it will also alter the texture and moistness. You can try trimming up to 1/4 cup sugar, but more significant reductions may affect the classic pound cake crumb.

Should I peel the peaches?

Peeling is optional! If you prefer a smoother texture, peel your fresh peaches before dicing. If you like added color and subtle texture, leave the skins on.

What kind of glaze goes best with this cake?

A simple peach glaze (powdered sugar, peach nectar or juice, and a touch of vanilla) accents the cake’s flavor. Vanilla or lemon glaze also works well if peaches are in short supply.

Southern Peach Buttermilk Pound Cake

Name: Southern Peach Buttermilk Pound Cake
Prep time: 20 min
Cook time: PT-485530H2M57S
Total time: 1 h 30 min
Cuisine: Southern
Ingredients: 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); 1 teaspoon vanilla extract; 1½ cups diced fresh or canned peaches (if using canned, drain well); Optional: powdered sugar or homemade peach glaze for topping

Description

A plush, moist Southern Peach Buttermilk Pound Cake with a buttery crumb and juicy peach flavor. This traditional Southern dessert features the tangy embrace of buttermilk and sweet peaches in a gorgeously golden cake perfect for picnics, brunches, and holiday tables.

Ingredients

Scale

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)
1 teaspoon vanilla extract
1½ cups diced fresh or canned peaches (if using canned, drain well)
Optional: powdered sugar or homemade peach glaze for topping

Instructions

Generously grease a Bundt or tube pan with butter or non-stick spray, then lightly dust with flour. Preheat oven to 325°F (163°C).
In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed until light, fluffy, and pale (about 3-4 minutes).
With mixer on low, add eggs one at a time, blending well after each addition. Scrape down the bowl as needed.
In a separate bowl, whisk together the flour, baking soda, and salt.
Measure out buttermilk and stir in the vanilla extract.
With mixer on low, alternate adding the dry ingredients and buttermilk mixture to the butter-egg base, starting and ending with the flour mixture (typically three parts flour, two parts buttermilk). Mix just until combined after each addition.
Toss diced peaches with a tablespoon of flour (optional). Gently fold peaches into the batter with a rubber spatula.
Pour batter evenly into prepared pan, smoothing the top. Bake on center rack for 60-70 minutes, or until a toothpick inserted comes out clean or with few moist crumbs.
Let cake cool in pan for 10-15 minutes before inverting onto a wire rack to cool completely.
Before serving, dust with powdered sugar or drizzle with peach glaze if desired.

Notes

Use room temperature ingredients (especially butter, eggs, and buttermilk) for a smooth batter and even bake.
Grease and flour your pan meticulously to prevent sticking.
If using canned peaches, drain and pat dry thoroughly to prevent excess moisture.
Don’t overmix once you add the dry ingredients to avoid toughening the crumb.
Check cake toward the end of baking as oven temperatures can vary.
Store covered in a cake dome or tightly wrapped; flavor improves the next day.
For frozen peaches: thaw completely and blot dry before using.
Can substitute Bundt pan with a tube pan or two loaf pans (adjust baking time for loaf pans).

Prep Time: 20 minutes
Cook Time: 60-70 minutes
Category: Dessert
Method: Baking
Cuisine: Southern

Nutrition

Serving Size: 1 slice
Calories: 390
Sugar: 32g
Sodium: 229mg
Fat: 17g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 1g
Protein: 5g
Cholesterol: 98mg

Keywords: southern dessert, peach cake, buttermilk pound cake, southern baking, summer dessert, bundt cake