Few things capture the essence of Southern baking quite like a moist, buttery pound cake infused with the sweet, juicy flavors of fresh peaches. This Southern Peach Buttermilk Pound Cake is a timeless classic that combines the richness of a traditional pound cake with the bright, summery taste of ripe peaches and the tanginess of buttermilk. Perfect for picnics, potlucks, or Sunday dinners, this cake is sure to become a family favorite. Let’s dive into how you can whip up this deliciously tender treat at home!
Why You’ll Love Southern Peach Buttermilk Pound Cake
Moist & Flavorful: The buttermilk keeps the cake tender, while the peaches add natural sweetness and moisture.
Classic Southern Charm: A perfect balance of sweet, tangy, and buttery flavors.
Versatile: Serve it plain, dusted with powdered sugar, or topped with whipped cream or vanilla ice cream.
Make-Ahead Friendly: This cake tastes even better the next day as the flavors meld.
Ingredients You’ll Need
(Serves 8–10)
For the Cake:
1 cup unsalted butter, softened (plus more for greasing the pan)
2 cups granulated sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon almond extract (optional, for extra flavor)
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk, room temperature
2 medium peaches, peeled, pitted, and finely diced (about 1 1/2 cups)
For the Glaze (Optional):
1 cup powdered sugar
2–3 tablespoons peach juice (from cooking the peaches) or milk
Optional: 1/2 teaspoon vanilla extract
Step-by-Step Instructions
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