Southern Peach Buttermilk Pound Cake
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.
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.