There’s something so nostalgic about baking with peaches. Whether they’re fresh from the farmer’s market or sliced from a jar, their juicy sweetness turns any cake into something special. This Peach Buttermilk Pound Cake is one of those recipes that feels like home. It’s buttery, dense (in the best way), and every bite is packed with tender chunks of peach and a delicate tang from the buttermilk.
I grew up eating cakes like this at family reunions and Sunday dinners. The kind that sits on the table under a glass dome and is gone by sunset. What I love most is how simple it is—no fancy tools or complicated steps, just real ingredients and cozy flavor.
Why You’ll Love This Peach Cake
- Ultra-moist and rich with a soft, velvety crumb
- Real peaches in every bite
- Tangy buttermilk balances the sweetness perfectly
- Easy enough for beginners but impressive enough for guests
- Keeps well for days (if it lasts that long!)
Ingredients You’ll Need
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 2 cups diced fresh or canned peaches (well drained if canned)
- 1 tablespoon flour (for tossing the peaches)
How to Make Peach Buttermilk Pound Cake
Prepare the Batter
- In a large bowl, cream the butter and sugar together until light and fluffy
- Add eggs one at a time, beating well after each
- In another bowl, whisk together flour, baking soda, and salt
- Add the dry ingredients to the butter mixture, alternating with the buttermilk
- Stir in vanilla
Fold in the Peaches
- Toss diced peaches in a tablespoon of flour (this keeps them from sinking)
- Gently fold peaches into the batter
Bake
- Pour batter into a greased and floured bundt or tube pan
- Smooth the top with a spatula
- Bake at 325°F (165°C) for about 1 hour and 15 minutes
- A toothpick should come out clean from the center
Cool and Serve
- Let the cake cool in the pan for 15 minutes
- Invert onto a wire rack to cool completely
- Slice and enjoy as-is, or dust with powdered sugar
Tips for the Best Pound Cake
- Room temp ingredients make the batter blend more smoothly
- Don’t overmix once you add the flour—just enough to combine
- Drain your peaches well if using canned, or the cake could be soggy
- Use full-fat buttermilk for the richest flavor and texture
- Add a peach glaze if you want to take it over the top
Storage Tips
- Store covered at room temperature for up to 3 days
- Refrigerate for up to 1 week
- Freeze slices wrapped tightly in plastic and foil for up to 3 months
A Taste of Summer in Every Slice
This Peach Buttermilk Pound Cake is everything you want in a dessert—rich, flavorful, and full of down-home comfort. It’s the kind of cake that brings people together, whether it’s for a summer picnic or just a quiet moment with coffee. And once you taste it, you’ll understand why this old-fashioned favorite is still winning hearts today.
Peach Buttermilk Pound Cake
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk preferably full-fat
- 1 teaspoon vanilla extract
- 2 cups diced fresh or canned peaches well-drained if canned
- 1 tablespoon flour for tossing the peaches
Instructions
- Preheat your oven to 325°F (165°C). Grease and flour a bundt or tube pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Add the dry mixture to the wet ingredients, alternating with buttermilk. Start and end with the flour mixture.
- Stir in the vanilla extract until fully incorporated.
- Toss the diced peaches in 1 tablespoon of flour to help prevent sinking.
- Gently fold the peaches into the batter.
- Pour the batter into the prepared pan and smooth the top.
- Bake for about 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with a peach glaze before serving.
Notes
- Use ripe, juicy peaches when in season—or canned peaches in a pinch (just drain well).
- Full-fat buttermilk gives the richest, most velvety texture.
- Don’t skip tossing the peaches in flour—it helps them stay suspended in the batter.
- For extra peach flavor, top with a simple glaze made from powdered sugar and peach juice.
