When I think of comfort baking, nothing comes closer to my heart than a southern peach buttermilk pound cake. Imagine pulling a golden cake from the oven, its crust slightly crisp while the inside stays tender and moist. The scent of butter, vanilla, and peaches drifts through the kitchen—a reminder of summers spent in my grandmother’s kitchen where an old-fashioned peach pound cake was the centerpiece of every Sunday dinner. She always said that buttermilk was the key to a moist buttermilk cake, and she was right. Combined with juicy peaches, it creates a dessert that feels both rustic and refined.
This southern peach buttermilk pound cake is more than just dessert—it’s tradition. Whether you serve it plain, as a peach bundt cake, or with a drizzle of glaze, it’s the kind of treat that turns any gathering into something special. For those who love southern desserts with peaches, this cake is a must. And if you’re craving other fresh dessert ideas, try my juicy pineapple heaven cake or best pineapple juice cake recipe after this one.
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Why You’ll Love This Cake
There are plenty of peach cakes out there, but this southern peach buttermilk pound cake stands apart. The combination of buttermilk and peaches creates a rich, tender crumb that stays moist for days. Unlike a standard sponge, this is a summer peach cake recipe you can bake ahead and still enjoy its buttery flavor later. Every slice bursts with sweet peach pieces nestled in a tangy, moist buttermilk cake base.
What makes it special is its versatility. It works as a simple old-fashioned peach pound cake for family dinners, a party-ready peach pound cake with glaze, or even mini loaves perfect for gifting. You can bake it in a bundt pan for that traditional look, or make it in loaf pans for easier slicing. However you serve it, this southern pound cake with peaches belongs to the category of timeless southern desserts with peaches—rich, nostalgic, and always a crowd-pleaser.
Key Ingredients for Southern Peach Buttermilk Pound Cake
What makes a southern peach buttermilk pound cake so irresistible is the harmony of simple, well-chosen ingredients. Here’s a complete list with measurements to help you create a moist, buttery cake that celebrates fresh peaches in every bite.
Ingredients
- 3 cups all-purpose flour – forms the structure of this classic buttermilk pound cake recipe.
- ½ teaspoon baking powder – ensures a light lift without making the crumb dry.
- ½ teaspoon baking soda – works with the buttermilk for tenderness.
- 1 teaspoon salt – balances the sweetness.
- 1 cup (2 sticks) unsalted butter, softened – the foundation of any rich southern pound cake with peaches.
- 2 ½ cups granulated sugar – sweetens the batter and helps form a golden crust.
- 6 large eggs, room temperature – bind the batter while adding richness.
- 1 teaspoon pure vanilla extract – deepens the flavor and complements the peaches.
- 1 cup buttermilk – the key to a moist buttermilk cake with a tender crumb.
- 1 cup sour cream – enhances moisture and adds tangy depth.
- 2 ½ cups diced fresh peaches (about 4–5 ripe peaches, peeled and chopped) – star of this summer peach cake recipe. If not in season, use canned or frozen (drained well).
- 2 tablespoons all-purpose flour – to toss the peaches before folding in, preventing them from sinking.
- Optional: 1 cup powdered sugar + 2–3 tablespoons buttermilk – for a simple glaze, transforming it into a peach pound cake with glaze.
If it’s not peach season, canned fruit works well. Many bakers keep pantry staples for quick bakes, just like in my juicy pineapple heaven cake with cake mix and pudding
Step-by-Step Recipe Guide for Southern Peach Buttermilk Pound Cake
Once you’ve gathered your ingredients, making this southern peach buttermilk pound cake is all about layering flavor with care. Here’s how to do it:
Preparing the Peaches for Baking
- Wash and peel 4–5 ripe peaches (or use canned if needed). Dice into small cubes.
- Place peach cubes in a bowl and toss with 2 tablespoons flour. This prevents them from sinking in the batter, keeping every slice of this old-fashioned peach pound cake evenly studded with fruit.
- If using canned peaches, make sure they’re thoroughly drained and patted dry. Too much liquid can make the cake gummy.
Mixing the Batter for Perfect Moisture
- Preheat oven to 325°F (163°C). Grease and flour a bundt pan or two loaf pans, depending on your preference. This recipe shines as a peach bundt cake, but it’s equally delicious as loaves.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream butter and sugar on medium speed until light and fluffy, about 3–4 minutes.
- Beat in eggs one at a time, scraping down the bowl as needed. Stir in vanilla.
- Alternate adding the dry ingredients with buttermilk and sour cream, beginning and ending with the flour mixture. Mix just until combined to maintain a tender, moist buttermilk cake texture.
- Gently fold in the floured peaches with a spatula, being careful not to overmix.
Baking Tips for Even Texture and Golden Crust
- Pour batter into the prepared pan(s), smoothing the top with a spatula.
- Bake for 70–80 minutes (bundt pan) or 55–65 minutes (loaf pans), until a toothpick comes out clean.
- Cool in the pan for 15 minutes, then carefully invert onto a wire rack.
- For a finishing touch, whisk powdered sugar with buttermilk to create a glaze. Drizzle over the cooled cake for a beautiful southern peach buttermilk pound cake.
This process delivers a cake with a golden crust, tender crumb, and juicy peach bites in every slice—a true summer peach cake recipe that tastes like Southern hospitality. For more baking tips check my guide on how to bake a cake.
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Southern Peach Buttermilk Pound Cake
- Total Time: 1 hr 35 mins
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A moist and buttery Southern peach buttermilk pound cake with juicy peaches and a tender crumb, perfect for gatherings.
Ingredients
- 3 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter (softened)
- 2 ½ cups granulated sugar
- 6 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 cup sour cream
- 2 ½ cups diced peaches (fresh/canned, drained)
- 2 tbsp flour (for tossing peaches)
- Optional glaze: 1 cup powdered sugar + 2–3 tbsp buttermilk
Instructions
1. Preheat oven to 325°F and prepare bundt or loaf pans.
2. Dice peaches and toss with 2 tbsp flour.
3. Whisk together flour, baking powder, baking soda, and salt.
4. Cream butter and sugar until fluffy.
5. Add eggs one at a time, then vanilla.
6. Alternate adding flour mixture with buttermilk and sour cream.
7. Fold in peaches gently.
8. Pour batter into pan and bake 70–80 minutes.
9. Cool 15 minutes, then invert onto rack.
10. Drizzle glaze over cooled cake if desired.
Notes
Toss peaches in flour to prevent sinking.
Do not overmix batter.
Serve with ice cream or whipped cream for extra indulgence.
- Prep Time: 20 mins
- Cook Time: 75 mins
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 34g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
Pro Tips for Success with Southern Peach Buttermilk Pound Cake
Baking the perfect southern peach buttermilk pound cake isn’t complicated, but a few smart steps can make all the difference. Here are my go-to tips to guarantee a soft crumb, juicy peaches, and a beautiful finish every time.
- Choose ripe peaches: For the best flavor in an old-fashioned peach pound cake, use peaches that are ripe but still firm enough to dice. Overripe peaches can release too much juice into the batter.
- Toss peaches in flour: Always coat diced peaches with flour before folding into the batter. This trick keeps them suspended evenly throughout your moist buttermilk cake.
- Don’t overmix: Once the flour is added, mix gently. Overmixing can toughen the crumb, leaving you with a heavy cake instead of the tender bite you expect from a buttermilk pound cake recipe.
- Choose your pan wisely: This recipe works beautifully in a classic peach bundt cake pan, but you can also bake it in two loaf pans if you prefer easy slicing.
- Check doneness carefully: Because this cake is dense, insert a toothpick or cake tester into the center. It should come out clean, or with just a few moist crumbs.
- Glaze while warm: If making a peach pound cake with glaze, drizzle it over the cake while it’s slightly warm. The glaze seeps into the surface, adding extra sweetness and a glossy finish.
- Serve with flair: For a true taste of Southern hospitality, pair slices with vanilla ice cream, fresh whipped cream, or even a drizzle of bourbon caramel.
With these tips, your southern peach buttermilk pound cake will be tender, flavorful, and worthy of any table—whether it’s a summer picnic, a holiday spread, or a cozy Sunday dessert.
Variations to Try
One of the joys of baking a southern peach buttermilk pound cake is how versatile it is. With a few thoughtful adjustments, you can create fresh twists that highlight peaches in new and delicious ways.
- Spiced Peach Pound Cake: Add a teaspoon of warm spices like cinnamon, cardamom, or nutmeg to the batter. These flavors bring depth and transform an old-fashioned peach pound cake into a fragrant spiced dessert.
- Brown Sugar & Cinnamon Swirl: For a cozy variation, layer half the batter into the pan, sprinkle with a mixture of brown sugar and cinnamon, then top with the rest. Once baked, you’ll have a ribbon of sweetness running through this summer peach cake recipe.
- Honey Glazed Peach Pound Cake: Drizzle the cooled cake with a glaze made of honey, powdered sugar, and a touch of buttermilk. It gives your peach bundt cake a glossy finish and a naturally sweet flavor.
- Mini Peach Pound Cakes: Divide the batter into mini bundt pans or muffin tins for smaller, portable versions. These make charming gifts and freeze beautifully, all while keeping the essence of the original buttermilk pound cake recipe.
These variations keep the heart of a southern peach buttermilk pound cake intact, while giving you new ways to enjoy it—whether for gatherings, gifting, or simply treating yourself.
Serving Suggestions
There’s nothing quite like sharing a slice of southern peach buttermilk pound cake with family or friends. The golden crumb and sweet peaches make it versatile enough for simple gatherings or more festive occasions. Here are my favorite ways to serve it:
- With Coffee or Sweet Tea: A classic pairing in the South, this cake is perfect with a hot cup of coffee or a tall glass of iced sweet tea. It turns a simple afternoon break into a cozy ritual.
- With Ice Cream: For a summer twist, pair warm slices with vanilla bean ice cream. The contrast of hot and cold transforms this summer peach cake recipe into a restaurant-worthy dessert.
- With Whipped Cream: Freshly whipped cream adds lightness to the rich crumb of a peach bundt cake. Garnish with extra peach slices for a stunning presentation.
- At Gatherings: Whether it’s a Sunday dinner, a picnic, or a potluck, this cake always draws compliments. Slice it thick for comfort food appeal or present it as individual servings for elegance.
No matter how you serve it, a southern pound cake with peaches has a way of turning ordinary moments into memories. It’s as at home on a holiday table as it is at a casual backyard cookout.
Storage & Freezing Tips
A southern peach buttermilk pound cake keeps beautifully when stored the right way. Its buttery crumb and juicy peach pieces make it moist, but that also means it needs proper care to stay fresh.
- Room Temperature: Keep the cake covered in an airtight container at room temperature for up to 2 days. This helps maintain the texture of a moist buttermilk cake without drying out.
- Refrigerator: Because this is a fruit-filled dessert, refrigeration extends its life. Store tightly wrapped or in a sealed container for up to 5 days. Bring slices to room temperature before serving so the crumb softens back to its original texture.
- Freezer: For longer storage, freeze individual slices or the whole cake (unglazed) for up to 2 months. Wrap in plastic wrap, then foil, to protect against freezer burn. When ready to serve, thaw overnight in the fridge and warm slightly before enjoying.
These methods ensure your southern peach buttermilk pound cake tastes just as tender and flavorful as the day it was baked. It’s one of the reasons this summer peach cake recipe is perfect for meal prep or make-ahead entertaining.
Nutritional Value of Southern Peach Buttermilk Pound Cake
A slice of southern peach buttermilk pound cake is indulgent, but knowing the nutritional breakdown can help you enjoy it mindfully. Here’s an approximate look per serving (based on 12 slices):
| Nutrient | Per Slice |
|---|---|
| Calories | 420 kcal |
| Carbohydrates | 55 g |
| Sugar | 34 g |
| Fat | 18 g |
| Saturated Fat | 10 g |
| Protein | 6 g |
| Fiber | 2 g |
Healthier Substitutions to Try
While this southern peach buttermilk pound cake is all about indulgence, you can lighten it up without losing its charm:
- Swap half the flour for whole wheat pastry flour for extra fiber.
- Use Greek yogurt instead of sour cream to boost protein and reduce fat.
- Cut sugar by ½ cup and let the natural sweetness of peaches shine through.
- Glaze lightly or skip it altogether to reduce sugar while still enjoying the moist crumb of this summer peach cake recipe.
These simple swaps keep the spirit of a moist buttermilk cake alive while making it a little easier on the waistline.
FAQs: Southern Peach Buttermilk Pound Cake
Can I use canned peaches instead of fresh?
Yes, you can use canned peaches in a southern peach buttermilk pound cake. Just drain them well and pat dry before folding into the batter. Fresh peaches give a brighter flavor, but canned make this old-fashioned peach pound cake possible year-round.
What’s the difference between buttermilk and sour cream in pound cake?
Buttermilk creates a light, tender crumb, while sour cream adds richness and moisture. Using both in a southern peach buttermilk pound cake gives you the best of both worlds: tangy balance and a soft, dense texture.
Can I make this in a loaf pan instead of a bundt pan?
Absolutely. While it looks stunning as a peach bundt cake, this recipe works just as well in two loaf pans. Baking time will be slightly shorter, so check with a toothpick after 55–65 minutes.
How do I keep pound cake from being dry?
The key to a moist buttermilk cake is not overmixing the batter and baking at the right temperature. Buttermilk naturally helps lock in moisture, and folding peaches in flour prevents sogginess without drying the crumb.
Final Thoughts
There’s something timeless about a southern peach buttermilk pound cake. From its buttery golden crust to its tender, peach-filled crumb, this cake feels like a warm invitation to slow down and savor life’s simple pleasures. It’s the kind of dessert that brings people together—whether served at Sunday dinners, summer picnics, or holiday gatherings.
What makes this southern peach buttermilk pound cake recipe so special is how it blends tradition with versatility. With buttermilk for tenderness, peaches for sweetness, and endless variations to try, it’s more than just a cake—it’s a story baked into every slice. You can serve it plain, glaze it for elegance, or enjoy it with ice cream for a true summer peach cake recipe experience.
If you love classic southern desserts with peaches, this cake deserves a spot in your kitchen. Bake it once, and you’ll see why generations have called it a favorite. Like an old-fashioned peach pound cake, it carries a taste of the past but still feels right at home today.
So go ahead, gather your ingredients, and let your oven fill the air with the aroma of Southern comfort. Your southern peach buttermilk pound cake is waiting—and it just might become your new signature dessert.
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