Every summer, my kitchen fills with the sweet aroma of ripe peaches and the comforting scent of baking—it's a tradition that goes back generations. This Southern Peach Buttermilk Pound Cake is a beloved family recipe, one that brings back memories of warm evenings on the porch with a slice of cake and a glass of iced tea.

When I was a little girl, my grandmother would let me help stir the batter while she told stories about her own childhood in Georgia. That same recipe, with a few modern tweaks, has become a staple in my home. It's not just a cake; it's a slice of Southern hospitality, perfect for celebrating the joys of summer.

Perfect for summer gatherings, picnics, or simply as a treat to enjoy with loved ones, this cake combines the rich tang of buttermilk with the natural sweetness of peaches. It's the ultimate Southern dessert—moist, flavorful, and irresistibly comforting. Whether you're an experienced baker or just starting out, this recipe is simple to follow and always turns out beautifully.

Why You’ll Love Southern Peach Buttermilk Pound Cake

Moist and Tender: Thanks to the buttermilk and juicy peaches, each bite is soft, rich, and full of flavor.
Perfect for Summer: Makes the most of seasonal peaches, whether fresh, canned, or frozen, bringing a taste of sunshine to every bite.
Easy to Make: Simple, pantry-friendly ingredients and straightforward steps make this a great option for busy weekdays or spontaneous baking sessions.
Great for Gatherings: A crowd-pleaser that's ideal for barbecues, potlucks, family dinners, or church socials.
Freezer-Friendly: Stores well in the freezer, so you can always have a slice of summer on hand.
Versatile: Enjoy it plain, with a dusting of powdered sugar, or topped with whipped cream, fresh berries, or a drizzle of glaze.
Comfort Food Classic: A nostalgic dessert that feels like a warm hug from Grandma.

Ingredients You’ll Need

1 cup unsalted butter, room temperature – Provides richness and a tender crumb.
2 cups granulated sugar – Adds sweetness and helps create a lovely golden crust.
4 large eggs – Help bind the ingredients and provide structure and richness.
3 cups all-purpose flour – Be sure to spoon and level the flour to avoid a dense cake.
1 teaspoon baking soda – Works with the buttermilk to leaven the cake.
½ teaspoon salt – Enhances all the other flavors.
1 cup buttermilk – Adds tang and keeps the cake moist; substitute with milk + 1 tablespoon vinegar if needed.
1 teaspoon vanilla extract – A flavor staple that rounds everything out.
½ teaspoon almond extract – Provides a subtle, nutty undertone that pairs beautifully with peaches.
2 cups peeled, chopped peaches – Use fresh for best flavor, but canned (drained) or frozen (thawed and drained) work well too.

Step-by-Step Instructions

Preheat and Prep:
- Preheat your oven to 325°F (165°C).
- Grease and flour a bundt or tube pan thoroughly, ensuring no spots are missed.
Cream Butter and Sugar:
- In a large mixing bowl, beat the butter and sugar together until light and fluffy (about 3-5 minutes).
- Scrape down the sides of the bowl as needed to ensure even mixing.
Add Eggs:
- Beat in the eggs one at a time, mixing well after each addition.
- This helps create a smooth, cohesive batter.
Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Mixing the dry ingredients separately prevents clumping and ensures even distribution.
Alternate Adding Dry Ingredients and Buttermilk:
- Gradually add the flour mixture to the batter in three parts, alternating with the buttermilk. Begin and end with the flour.
- Mix until just combined—don’t overmix or the cake may become dense.
Flavor It Up:
- Stir in the vanilla and almond extracts.
- These add depth and a fragrant aroma to the cake.
Fold in Peaches:
- Gently fold in the chopped peaches using a spatula.
- Be careful not to overwork the batter; you want the peaches to remain intact.
Bake the Cake:
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Tap the pan lightly on the counter to release any air bubbles.
- Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool and Serve:
- Let the cake cool in the pan for 15-20 minutes.
- Carefully turn it out onto a wire rack and let it cool completely before slicing.

Serving and Storage Tips

Serve: Delicious served warm or at room temperature. Pairs perfectly with a dollop of whipped cream, a scoop of vanilla ice cream, or even a drizzle of peach glaze.
Store: Keep the cake covered at room temperature for up to 3 days, or in the refrigerator for up to a week. Use an airtight container to maintain freshness.
Freeze: Wrap individual slices or the whole cake tightly in plastic wrap, then in foil. Store in the freezer for up to 3 months.
Reheat: Warm individual slices in the microwave for 10-15 seconds for a fresh-from-the-oven taste.
Travel Tip: This cake holds up well for transport, making it great for potlucks and road trips.

Helpful Notes

Substitute Almond Extract: Not a fan of almond? Simply replace it with another ½ teaspoon of vanilla extract.
Make It Gluten-Free: Use a 1:1 gluten-free all-purpose flour blend. Be sure to check that your baking soda is also gluten-free.
Add-ins: Try mixing in a handful of chopped pecans, walnuts, or even white chocolate chips for added texture.
Peach Tips: Pat chopped peaches dry with a paper towel to reduce excess moisture and prevent sogginess.
Peach Variations: Use yellow peaches for a more traditional taste, or try white peaches for a subtle, floral twist.

Frequently Asked Questions

Can I freeze Southern Peach Buttermilk Pound Cake?
Yes! Wrap it tightly in plastic wrap and foil and freeze for up to 3 months. Let it thaw at room temperature before serving.
What if I don’t have buttermilk?
No worries! You can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for 5-10 minutes before using.
Can I use canned peaches?
Absolutely! Just make sure they are well-drained and patted dry to avoid excess moisture in the batter.
How do I know when the cake is done?
Insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is ready.
Can I use a loaf pan instead of a bundt pan?
Yes, you can divide the batter between two standard loaf pans. Be sure to check for doneness around the 50-minute mark.
Is this recipe dairy-free?
No, but you can make it dairy-free by using plant-based butter and a non-dairy buttermilk substitute (like almond milk + vinegar).

Final Thoughts

This Southern Peach Buttermilk Pound Cake is the kind of dessert that brings people together. It's nostalgic, easy to make, and always a crowd favorite. Whether you're celebrating summer, hosting a get-together, or just want a sweet slice of comfort, this cake is a wonderful choice.

It's more than just a recipe—it's a story, a memory, and a little piece of the South that you can bake in your own kitchen. If you try this recipe, I’d love to hear how it turned out! Leave a comment below or share your creation on social media—tag me so I can see your delicious results!

Southern Peach Buttermilk Pound Cake

Emily

This Southern Peach Buttermilk Pound Cake combines juicy peaches and tangy buttermilk for a moist, tender cake that’s perfect for summer gatherings or cozy family desserts.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 1 10

Total Time 1 30

Servings 12

Calories 420 kcal

Ingredients

1 cup unsalted butter room temperature
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
½ teaspoon almond extract
2 cups peeled chopped peaches (fresh, canned, or frozen and drained)

Instructions

Preheat oven to 325°F (165°C). Grease and flour a bundt or tube pan.
Cream butter and sugar together until light and fluffy (3-5 minutes).
Beat in eggs one at a time.
In a separate bowl, whisk flour, baking soda, and salt.
Alternate adding flour mix and buttermilk to the batter, starting and ending with flour. Mix until just combined.
Stir in vanilla and almond extracts.
Gently fold in chopped peaches.
Pour batter into prepared pan, smooth top, and tap to release air bubbles.
Bake 60-70 minutes or until a toothpick comes out clean.
Cool in pan 15-20 minutes, then transfer to a wire rack to cool completely.

Notes

Substitute almond extract with more vanilla if preferred.
Use gluten-free flour for a gluten-free version.
Pat peaches dry to avoid soggy texture.
Freezes well for up to 3 months.