Description
A moist and buttery Southern peach buttermilk pound cake with juicy peaches and a tender crumb, perfect for gatherings.
Ingredients
Scale
- 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