Southern Peach Buttermilk Pound Cake: Summer Comfort in a Slice
If there is one thing that defines Southern summer baking, it’s the Peach Buttermilk Pound Cake. This isn’t just any cake; it’s a dense, moist, and wonderfully buttery cake, lifted by the tangy notes of buttermilk and studded with sweet, juicy peaches. It has a nostalgic quality—the kind of dessert you remember from every family reunion, church picnic, or Sunday dinner on the porch.
I’m Jason Griffith, and while I’m a fan of a quick weeknight meal, when it comes to dessert, I believe in classic comfort. This pound cake recipe is my absolute gold standard. It’s an easy-to-master recipe that delivers huge flavor and that coveted moist texture every single time. Get ready to bake a new family favorite.
Why I Love This Recipe
This Southern Peach Buttermilk Pound Cake is special for a few key reasons, and they all come back to texture and flavor.
First, the buttermilk. It’s the secret ingredient that keeps this pound cake from being too heavy. Its gentle acidity reacts with the baking soda to give the cake a tender, finer crumb, while also imparting a subtle tang that balances the sweetness of the sugar and the peaches.
Second, the fresh peaches. Diced and tossed with a little lemon juice and cornstarch, they don’t sink to the bottom. Instead, they become pockets of warm, jammy fruit throughout the cake, infusing every slice with that unmistakable, sun-ripened flavor of summer. It’s a true celebration of peach season, perfectly baked into a comforting classic.
Ingredients
| Ingredient | Quantity | Notes |
| Unsalted Butter, softened | 1 cup (2 sticks) | Must be at room temperature for proper creaming. |
| Granulated Sugar | 2 cups | |
| Large Eggs | 4 | Also best used at room temperature. |
| All-Purpose Flour | 3 cups | |
| Baking Soda | 1/2 teaspoon | |
| Salt | 1/2 teaspoon | Essential for flavor balance. |
| Buttermilk | 1 cup | The foundation of the cake’s tender crumb. |
| Vanilla Extract | 2 teaspoons | Use good quality for the best flavor. |
| Fresh Peaches, peeled and diced | 2 cups | Should be ripe but slightly firm. |
| Lemon Juice | 1 tablespoon | Prevents the peaches from browning and brightens the flavor. |
| Cornstarch | 1 tablespoon | Prevents the fruit from making the batter too wet. |
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Swaps and Notes
- Peaches: While fresh is best, you can use frozen peaches (do not thaw) or well-drained canned peaches in a pinch. Toss the frozen or canned peaches with the cornstarch mixture just as you would the fresh ones.
- Buttermilk Substitute: Don’t have buttermilk? You can make a passable substitute by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling the rest of the way to the 1-cup line with whole milk. Let it sit for 5 minutes before using.
- Flavor Boost: A half-teaspoon of nutmeg or cinnamon can be added to the flour mixture for a warmer, spiced flavor profile, especially outside of peak summer.
- Glaze: This cake is excellent plain, but for an extra touch, whisk together 121 cups of powdered sugar with 2-3 tablespoons of milk or lemon juice for a simple glaze to drizzle on top after it cools.
Directions
Step-by-Step Instructions
- Prep the Oven and Pan: Preheat your oven to 325∘F (163∘C). Thoroughly grease and flour a 10-inch Bundt pan. Tip: Don’t skip this. A properly prepped pan is key to a clean release.
- Prep the Peaches: In a small bowl, gently toss the diced peaches with the lemon juice and cornstarch. Set this mixture aside. This step prevents the peaches from sinking.
- Cream Butter and Sugar: In a large bowl, or the bowl of a stand mixer, cream the softened butter and granulated sugar together on medium speed until the mixture is visibly light and fluffy. This should take about 5 minutes. This creaming incorporates air, giving the cake its lift.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. Scrape down the sides of the bowl as needed.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, and salt.
- Alternate Wet and Dry: With the mixer on low speed, alternately add the flour mixture and the buttermilk to the butter mixture. Begin and end with the flour mixture (Flour, Buttermilk, Flour, Buttermilk, Flour). Mix only until just combined. Be careful not to overmix, which can lead to a tough cake.
- Fold in Peaches: Using a rubber spatula, gently fold in the peach mixture until it is evenly distributed throughout the batter.
- B Bake the Cake: Pour the batter into the prepared Bundt pan and smooth the top. Bake for 70-80 minutes, or until a long wooden skewer or toothpick inserted into the thickest part comes out clean.
- Cool: Allow the cake to cool in the pan for 15 minutes. This is the critical cooling period for a pound cake. If you remove it too soon, it may break.
- Invert and Finish: Invert the cake onto a wire rack to cool completely before slicing and serving.
Tips for Success
- Room Temperature is Crucial: For the signature light, high-rising, and tender pound cake texture, make sure your butter, eggs, and buttermilk are all at room temperature. They will emulsify much better, resulting in a smooth, uniform batter.
- Don’t Overmix the Batter: Once you add the flour, mixing develops gluten. Too much gluten makes a tough cake. Mix the flour and buttermilk on the lowest speed until the streaks of flour just disappear.
- The Bundt Pan Hack: To ensure a clean release from your bundt pan, use both a fat and a powder. I use baking spray with flour built in, but you can also brush the pan generously with softened butter, then dust it thoroughly with flour.
- Check for Doneness: Start checking the cake around the 65-minute mark. The visual cue is a springy top and a crack down the middle, but the toothpick test (coming out clean) is the ultimate way to confirm it’s done.
Serving Suggestions and Pairings
This cake is already a star on its own, but a few simple additions can elevate it to a showstopper.
- A Simple Topping: A light dusting of powdered sugar is traditional and lovely.
- The Cream Element: Serve each slice with a dollop of fresh whipped cream or a scoop of high-quality vanilla bean ice cream. The cool creaminess is the perfect complement to the warm, buttery cake.
- Sauce Drizzle: Drizzle with a homemade caramel sauce or a bright, simple lemon glaze. The deep sweetness of caramel works beautifully alongside the peaches, similar to the warm flavors in a caramel apple pie, like my favorite Caramel Apple Pie Cookies.
- Drink Pairing: Serve with a chilled glass of sweet tea, or for a tart, refreshing pairing, try this wonderful Blueberry Lemonade.
Nutritional Information Per Serving
| Metric | Amount |
| Kcal | 450 kcal |
| Servings | 12 servings |
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Note: This is an estimated nutritional breakdown based on the ingredients above and does not include any optional glazes or toppings.
Storage and Leftover Tips
- At Room Temperature: Pound cake actually tastes better on the second day once the flavors have had time to fully develop. Store the fully cooled cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days.
- Refrigerated: While not recommended as it can dry out the texture, you can store it in the fridge for up to a week if heavily frosted or glazed. Always wrap it well.
- Freezing: This pound cake freezes beautifully! Once completely cool, wrap the cake tightly in plastic wrap, followed by a layer of aluminum foil, or place it in a freezer-safe bag. It will keep in the freezer for up to 3 months. Thaw it overnight at room temperature.
More Recipes You Will Love
If you loved the Southern comfort and rich flavor of this Peach Buttermilk Pound Cake, you’ll definitely want to try some of these other comforting, crowd-pleasing recipes:
- For another moist, buttery bake, try my go-to recipe for using up overripe fruit: This Chocolate Chip Banana Bread is my favorite way to use up overripe bananas.
- If you’re craving a rich Southern dinner before dessert, you can’t beat a bowl of This Cajun Chicken Sausage Gumbo is my favorite bowl of Southern comfort.
- Looking for a quick, decadent dessert? You’ll be obsessed with The Best Peanut Butter Brownies I’ve Ever Made (And I’ve Made a Lot).
- For an easy appetizer to serve alongside this cake at a gathering, my Easy Cheesy Chicken Sliders with Marinara Garlic Butter are always a huge hit.
- Need a make-ahead holiday treat? These Pecan Pie Bars are my favorite make-ahead holiday dessert.
Final Thoughts
Baking a pound cake is an act of love—it requires a little patience, especially when waiting for the butter and sugar to cream just right, but the payoff is a dessert that truly speaks to the heart. This Southern Peach Buttermilk Pound Cake is the perfect blend of simple ingredients and sophisticated flavor.
Give this recipe a try, and let me know how it turns out! Drop a comment below with your favorite way to serve it, whether that’s with a simple dusting of sugar or a decadent scoop of ice cream. Don’t forget to follow @chefmaniac on social media for more of my favorite classic comfort recipes!
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