There’s just something magical about the combination of peaches and buttermilk in a cake. Growing up in the South, summertime always meant juicy peaches piled high on the counter and the smell of something sweet baking in the oven. This Southern Peach Buttermilk Pound Cake brings back all those warm, sunny memories. It’s buttery, rich, and tender, with just the right balance of sweetness and a little tang from the buttermilk.
Whether you’re serving it up for a backyard BBQ, bringing it to a church potluck, or just need a slice of something comforting with your coffee, this pound cake delivers every time. The peaches keep the crumb moist, while the crust develops that perfect golden finish we all love in a good bundt cake.
Let’s dive right in and start baking this delicious, fruit-packed classic.
Why You’ll Love This Recipe
This cake is a Southern staple for a reason. It’s:
Incredibly moist thanks to the buttermilk and peaches
Easy to make with simple pantry ingredients
Absolutely stunning in a bundt pan
Perfect served plain, glazed, or with a scoop of vanilla ice cream
And don’t even get me started on how amazing your kitchen will smell while it’s baking. It’s the kind of dessert that turns heads the moment it hits the table.
Ingredients You’ll Need
Before we jump into the steps, here’s a quick breakdown of what you’ll need:
For the Cake:
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
2 ½ cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
2 cups fresh peaches, peeled and diced (or canned peaches, drained well and patted dry)
Optional Glaze:
1 cup powdered sugar
2 to 3 tablespoons buttermilk
½ teaspoon vanilla extract
You can absolutely enjoy this cake without the glaze—it’s sweet and flavorful all on its own. But if you’re like me and can’t resist a pretty drizzle, the glaze adds a nice touch.
STEP 1: Prep the Pan and Oven
Start by preheating your oven to 325°F. Make sure to grease and flour a bundt pan really well. Getting into all those little crevices is important so your cake releases cleanly later. If you have baking spray with flour in it, that works great too.
STEP 2: Mix Your Dry Ingredients
In a medium bowl, whisk together:
3 cups flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
Set this aside for now. We’ll be adding it to the wet ingredients in just a bit.
STEP 3: Cream the Butter and Sugar
In a large mixing bowl, cream the softened butter and sugar together until it’s light and fluffy. This takes about 4 to 5 minutes using a hand mixer or stand mixer on medium speed.
Don’t rush this part—creaming properly gives your cake that tender, fine crumb we’re aiming for.
STEP 4: Add the Eggs and Vanilla
Now, add in the eggs one at a time, beating well after each addition. This helps the mixture stay smooth and prevents curdling.
Then stir in 1 teaspoon of vanilla extract. At this point, your batter will start smelling like pure heaven.
STEP 5: Combine the Wet and Dry Ingredients
With the mixer on low speed, begin alternating the dry flour mixture and the buttermilk:
Start with 1/3 of the flour mixture
Then add ½ of the buttermilk
Repeat until everything is added, ending with flour
Mix just until everything is combined. Don’t overmix here—doing so can make your cake dense and tough.
STEP 6: Fold in the Peaches
Now for the fun part—gently fold in the diced peaches using a spatula. Be sure they’re evenly distributed throughout the batter. If you’re using canned peaches, make sure they’ve been drained and patted dry so they don’t add too much moisture.
This batter is thick, so take your time folding. The peaches add beautiful pops of color and a sweet bite in every slice.
Southern Peach Buttermilk Pound Cake: Moist, Fruity, and Perfectly Southern
Welcome back to Part 2 of our Southern Peach Buttermilk Pound Cake journey! At this point, your batter should be silky, thick, and filled with juicy peach chunks just waiting to bake up into something spectacular.
This next section is all about baking the cake to golden perfection and sharing some helpful tips that will make this recipe foolproof. Whether you’re a seasoned baker or just dipping your toes into homemade desserts, this is the kind of recipe that’s easy to follow and hard to mess up.
Let’s finish what we started and get this beauty into the oven.
STEP 7: Pour the Batter and Bake
Grab your prepared bundt pan and pour the batter in, smoothing out the top with a spatula. It’s a thick batter, so don’t worry if it takes a little work to spread evenly.
Now, bake at 325°F for 60 to 70 minutes. Every oven is a little different, so start checking around the 60-minute mark. The cake is done when:
A toothpick inserted in the center comes out clean
The top is golden brown and set
The edges are just starting to pull away from the pan
Pro tip: Avoid opening the oven door too early—this can cause the cake to sink. I usually give it a peek around the 60-minute mark and test around 65 minutes if it’s still jiggly in the center.
STEP 8: Let It Cool
Once the cake is baked through, remove it from the oven and let it cool in the pan for 15 minutes. Don’t rush this part—this short cooling time helps the cake firm up and makes it easier to release from the pan.
After 15 minutes, invert the cake onto a wire rack and gently lift off the pan. If you greased and floured it well, it should come out clean and beautiful.
Let the cake cool completely before adding any glaze or slicing.
STEP 9: Make the Optional Glaze
If you’re in the mood to dress things up a bit, this simple buttermilk glaze is the perfect finishing touch.
In a small bowl, whisk together:
1 cup powdered sugar
2 to 3 tablespoons buttermilk
½ teaspoon vanilla extract
Start with 2 tablespoons of buttermilk and add a little more if you want a thinner drizzle. Once the cake is completely cool, drizzle the glaze over the top, letting it run down the sides naturally.
It adds just the right amount of sweetness and a little tang from the buttermilk that complements the cake perfectly.
Helpful Tips for the Perfect Pound Cake
Use Fresh Peaches When Possible
Fresh, ripe peaches really bring this cake to life. If it’s peach season, take advantage! Just make sure to peel and dice them small enough so they mix well into the batter. Canned peaches work too—just drain and pat them dry.
Don’t Skip the Buttermilk
Buttermilk is the secret weapon here. It adds moisture and a subtle tang that balances the sweetness of the peaches and sugar. If you’re in a pinch and don’t have buttermilk, you can make a quick substitute: 1 tablespoon of lemon juice or vinegar per cup of milk, let it sit for 5–10 minutes.
Watch That Bake Time
This cake bakes low and slow, and that’s what gives it that rich, dense crumb without being dry. Bundt pans vary in size and material, so check early and be patient.
Let It Cool Before Slicing
It’s tempting to cut into this cake while it’s still warm, but waiting until it cools ensures clean slices and the best texture. Plus, the flavor really deepens as it cools.
Variations to Try
Looking to switch things up a bit? Here are a few ways to make this recipe your own:
Add Warm Spices: A pinch of cinnamon or nutmeg in the batter adds a cozy touch—especially great for fall.
Top with Fresh Peaches: Serve each slice with a few fresh peach slices for a stunning presentation.
Swap the Fruit: Not a peach fan? This cake works beautifully with other stone fruits like nectarines or even diced apples.
Make It Mini: Divide the batter between mini bundt pans or loaf pans for individual servings—just reduce the bake time accordingly.
Southern Peach Buttermilk Pound Cake: FAQ and Final Thoughts
By now, your kitchen probably smells like a Southern bakery in full swing—and if you’ve followed the steps, you’ve got a gorgeous golden bundt cake cooling on your counter. There’s just nothing like that buttery aroma mixed with peaches and a hint of vanilla.
Before we wrap up, let’s go over some of the most commonly asked questions about making this pound cake. Whether you’re planning ahead or already slicing into your masterpiece, these tips can help you get the most out of this recipe.
Frequently Asked Questions
1. Can I use frozen peaches instead of fresh or canned?
Yes! Frozen peaches are a great option if fresh peaches aren’t in season. Just make sure to thaw them completely and pat them dry with paper towels to remove excess moisture. Chop them into small pieces before folding into the batter.
2. How should I store the cake, and how long will it last?
This cake stores well at room temperature for up to 3 days, covered tightly with plastic wrap or in an airtight container. If you want to keep it longer, store it in the refrigerator for up to a week. Bring it to room temperature before serving for the best texture.
3. Can I freeze this pound cake?
Absolutely. Let the cake cool completely, then wrap it tightly in plastic wrap and a layer of foil. You can freeze it whole or in slices. It will keep well in the freezer for up to 3 months. Thaw overnight in the fridge or on the counter before serving.
4. What if I don’t have a bundt pan?
No bundt pan? No problem. You can bake this cake in two 9×5-inch loaf pans instead. Start checking for doneness around 50-55 minutes, as the bake time will be slightly shorter than in a bundt pan.
5. Why is my pound cake dry or dense?
There are a few common culprits here:
Overmixing the batter can make the cake dense.
Baking too long can dry it out—keep a close eye on it after the 60-minute mark.
Not measuring flour correctly (scooping instead of spooning and leveling) can result in too much flour.
Be sure to follow the recipe measurements carefully and avoid overbeating once the flour is added.
6. Can I add a glaze or topping other than the buttermilk glaze?
Definitely. This cake pairs beautifully with:
A simple lemon glaze
Cream cheese frosting, lightly thinned
A dusting of powdered sugar for a classic look
Even a spoonful of whipped cream and fresh peaches for a stunning presentation
Final Thoughts and Serving Suggestions
This Southern Peach Buttermilk Pound Cake is the kind of recipe that feels like home. It’s rustic yet elegant, simple yet full of rich, comforting flavor. It’s the cake you make when guests are coming over—or even when they’re not, because honestly, it’s that good.
Whether you serve it warm with a scoop of vanilla ice cream, drizzled with glaze, or just on its own with your morning coffee, this cake is a crowd-pleaser. It’s perfect for everything from summer gatherings to holidays to casual weekend baking.
Don’t be surprised if you find yourself making it again and again.
Print
Southern Peach Buttermilk Pound Cake
Description
Southern Peach Buttermilk Pound Cake is a moist, rich, and buttery dessert bursting with the flavor of fresh peaches. The combination of tangy buttermilk and sweet peaches gives this cake a tender crumb and an irresistible Southern charm. Perfect for summer gatherings or a sweet treat any time of year, it’s best served with a dusting of powdered sugar or a scoop of vanilla ice cream.
Ingredients
For the cake:
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
2 ½ cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
2 cups peeled and diced fresh peaches (or well-drained canned peaches)
For the glaze (optional):
1 cup powdered sugar
2 to 3 tablespoons buttermilk
½ teaspoon vanilla extract
Instructions
Preheat the oven to 325°F. Grease and flour a bundt pan thoroughly and set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 4 to 5 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
With the mixer on low speed, alternate adding the flour mixture and buttermilk, starting and ending with the flour. Mix just until combined—do not overmix.
Gently fold in the diced peaches using a spatula until evenly distributed throughout the batter.
Pour the batter into the prepared bundt pan and smooth the top. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely.
If using the glaze, whisk together powdered sugar, buttermilk, and vanilla until smooth. Drizzle over the cooled cake before serving.
Notes
Use ripe, sweet peaches for the best flavor. If using canned peaches, be sure to drain them well and pat them dry to prevent excess moisture in the batter. This cake stores well at room temperature for up to 3 days or can be refrigerated for longer freshness. To enhance the flavor, add a pinch of cinnamon or nutmeg to the batter.
