Peach Buttermilk Pound Cake

What if your favorite summer fruit could turn an everyday pound cake into something unforgettable?
That’s the magic of Peach Buttermilk Pound Cake—a moist, tender, buttery cake filled with chunks of sweet peaches and a rich buttermilk flavor that makes every bite melt in your mouth.

Whether you’re baking for a brunch, picnic, or family dessert, this cake brings comfort and elegance to any table.

Why This Pound Cake Is So Loved

This cake is a perfect blend of texture and flavor.
It’s buttery and dense like a classic pound cake, but the buttermilk gives it extra moisture and tang.
Chopped peaches are folded into the batter to create little pockets of juicy sweetness throughout.

It takes about 20 minutes to prepare and 70 to 80 minutes to bake.
Let it cool slightly, flip it out of the pan, and slice into a showstopping dessert that works just as well for holidays as it does for a weekday treat.

This recipe is beginner-friendly and perfect for anyone who wants a moist, flavorful cake that stays delicious for days.

Ingredients You’ll Need

Main Ingredients

• 1 cup unsalted butter, at room temperature
• 2 cups granulated sugar
• 4 large eggs
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 2 cups peeled and chopped peaches (fresh, canned, or frozen)

Tips for Choosing Ingredients

• Use unsalted butter to control the salt level
• Fresh peaches provide the best flavor, but drained canned or thawed frozen peaches also work
• Buttermilk gives the cake a soft crumb and slight tang
• Almond extract adds depth and enhances the fruit flavor

If you don’t have buttermilk, make a quick substitute by mixing 1 cup milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.

Step-by-Step Instructions

1. Preheat the Oven and Prep Your Pan
Preheat your oven to 325°F.
Grease and flour a Bundt pan to prevent sticking.

2. Cream the Butter and Sugar
In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
This step adds air to the batter, creating a better rise.

3. Add the Eggs One at a Time
Add the eggs one at a time, beating well after each addition.
Make sure each egg is fully incorporated before adding the next.

4. Mix Dry Ingredients Separately
In another bowl, whisk together the flour, baking soda, and salt.
This helps evenly distribute the leavening agents.

5. Alternate Adding Dry Mix and Buttermilk
Add the flour mixture to the butter mixture in three parts, alternating with buttermilk in two parts.
Begin and end with flour. Mix just until combined.

6. Add Flavoring Extracts
Stir in the vanilla and almond extracts to give the cake its signature aroma and depth.

7. Fold in the Peaches
Toss the chopped peaches in a tablespoon of flour before folding them in.
This keeps them from sinking to the bottom during baking.

8. Pour and Bake
Pour the batter into your prepared Bundt pan.
Smooth the top with a spatula if needed.
Bake for 70 to 80 minutes or until a toothpick inserted in the center comes out clean.

9. Cool and Invert
Allow the cake to cool in the pan for 20 minutes.
Then invert it onto a wire rack or plate and cool completely before slicing.

How to Present It Beautifully

This cake is naturally stunning with its golden color and peach speckles.
But you can take it a step further with a few finishing touches.

Serving Ideas:

• Dust the top lightly with powdered sugar
• Drizzle with a vanilla or lemon glaze
• Serve slices with whipped cream or vanilla ice cream
• Garnish with thin peach slices and mint leaves

This cake doesn’t need frosting, but it pairs beautifully with anything creamy or fruity.

Storage and Make-Ahead Tips

This cake stores well and actually tastes better the next day as the flavors continue to blend.

To store:
Wrap in plastic wrap or place in an airtight container.
Keep at room temperature for up to 3 days or refrigerate for up to 5 days.

To freeze:
Wrap tightly in two layers of plastic wrap and freeze for up to 2 months.
Thaw at room temperature before serving.

Make-ahead tip:
Bake the cake a day in advance and let it cool completely before wrapping.
The flavors intensify after resting overnight.

Recipe Variations to Try

1. Spiced Peach Pound Cake
Add 1 teaspoon cinnamon and a pinch of nutmeg to the dry ingredients.
This gives the cake a warm, comforting flavor perfect for fall.

2. Peach and Blueberry Pound Cake
Fold in 1 cup of blueberries along with the peaches.
The tartness of the berries balances the sweetness of the peaches.

3. Glazed Peach Pound Cake
Make a simple glaze with 1 cup powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla.
Drizzle over the cooled cake for a bakery-style finish.

Feel free to swap the peaches for other fruits like nectarines or plums for seasonal twists.

Conclusion: A Cake to Remember

Peach Buttermilk Pound Cake is more than just a dessert—it’s a comfort cake.
It brings together sweet, buttery richness and soft fruit in every bite.

Perfect for family gatherings, brunches, or simply treating yourself.
It’s a dependable recipe you’ll want to save and bake all year long.

Try it once and it just might become your new signature bake.

Love this cake? Share your favorite variation in the comments or tag your baking photos online. We’d love to see how you made it your own.

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Frequently Asked Questions

Can I use canned or frozen peaches instead of fresh?
Yes. Just make sure canned peaches are well-drained and frozen ones are thawed and patted dry.

Can I use regular milk instead of buttermilk?
For best results, use buttermilk. But you can make a substitute by adding 1 tablespoon lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.

Why toss peaches in flour before adding?
Tossing the peaches in flour helps suspend them in the batter and prevents sinking.

How do I know the cake is done baking?
A toothpick inserted into the center should come out clean.
Also, the top will look golden and slightly pull away from the pan’s edges.

What size Bundt pan should I use?
A 10- to 12-cup Bundt pan works best for this recipe.
Avoid overfilling to prevent spillover.