Few desserts embody Southern charm and summer sweetness like a Southern Peach Buttermilk Pound Cake. This indulgent treat combines the rich, buttery crumb of a traditional pound cake with the juicy, sun-ripened flavor of peaches—making it a seasonal favorite for gatherings, family dinners, or a quiet evening treat. The secret ingredient? Buttermilk. It adds a subtle tang and moistness that elevates the cake’s texture and flavor profile beyond the ordinary. Whether you’re baking for the first time or a seasoned home cook, this recipe walks you through every step to create a show-stopping dessert. Let’s dive into the ingredients and process that bring this Southern classic to life.
Ingredients for Southern Peach Buttermilk Pound Cake
Key Ingredients & Their Purpose
This recipe uses accessible pantry staples with a few star ingredients that make all the difference:
- Peaches (fresh or canned): If in season, fresh peaches offer the best flavor and texture. Canned peaches are convenient, but be sure to drain them thoroughly to prevent sogginess.
- Buttermilk: Provides acidity, which reacts with leavening agents and softens the gluten in the flour for a moist, tender crumb.
- Unsalted butter: A core component of pound cake, delivering richness and structure.
- Sugar: White granulated sugar helps achieve a golden crust and sweet balance.
- Eggs: Contribute to structure, richness, and moisture.
- All-purpose flour: Offers enough gluten to hold the cake together without making it tough.
- Vanilla extract: Enhances the peach flavor and complements the buttermilk.
Optional but recommended: A simple peach glaze made with powdered sugar and peach juice adds a glossy finish and extra burst of flavor.
Here’s a typical ingredient list (exact amounts go in the recipe card):
| Ingredient | Quantity |
|---|---|
| Unsalted butter | 1 cup (2 sticks) |
| Granulated sugar | 2 cups |
| Eggs | 4 large |
| All-purpose flour | 3 cups |
| Baking powder | 1 tsp |
| Buttermilk | 1 cup |
| Vanilla extract | 2 tsp |
| Diced peaches | 2 cups (fresh or canned, well-drained) |
Tip: If you love fruity desserts, check out these Strawberry Cheesecake Bars or the Pineapple Strawberry Pound Cake for more inspiration.
Step-by-Step Instructions
1. Prepare the Peaches
If using fresh peaches, peel and dice them into small chunks. Lightly roast them in a 350°F oven for 10 minutes to enhance their flavor and reduce moisture. If using canned peaches, drain and pat them dry thoroughly. Roasting isn’t required, but you can if you want deeper caramelization.
2. Cream the Butter and Sugar
Using a stand mixer or hand mixer, beat the butter and sugar together on medium speed for about 3–5 minutes, until light and fluffy. This step is crucial—it incorporates air into the batter, contributing to the cake’s rise and tender texture.
3. Add the Eggs One at a Time
With the mixer on low speed, add the eggs one at a time, mixing well after each addition. This gradual process helps maintain the emulsion and prevents the batter from curdling.
4. Mix the Dry and Wet Ingredients
In a separate bowl, whisk together the flour and baking powder. Alternately add the flour mixture and the buttermilk to the batter, starting and ending with the flour. Add vanilla extract. Mix until just combined—do not overmix, as it can make the cake dense.
5. Fold in the Peaches
Using a spatula, gently fold the diced peaches into the batter. If you stir too vigorously, the peaches may break down and create soggy pockets in the cake. The goal is to distribute the fruit evenly while keeping the structure of the batter intact.
6. Bake the Cake
Pour the batter into a greased Bundt pan or loaf pan. Tap the pan on the counter to release any air bubbles. Bake at 325°F for 65–75 minutes, or until a toothpick inserted into the center comes out clean. Baking at this lower temperature ensures a more even bake and moist texture.
Pro Tips for a Perfect Peach Pound Cake
Even experienced bakers can benefit from a few expert tricks when crafting a rich and moist pound cake. Here’s how to take yours to the next level:
Avoid Overmixing
Once the flour is added, mix just until the ingredients are incorporated. Overmixing can overdevelop the gluten, resulting in a tougher texture.
Sift Your Flour
Sifting helps prevent clumps and improves texture. If you’re spooning and leveling flour (instead of scooping), you’re already ahead in ensuring a lighter crumb.
Use Room Temperature Ingredients
Butter, eggs, and buttermilk blend better at room temperature, producing a smoother batter and more uniform bake.
Try Variations
Add-ins like cinnamon, almond extract, or even a cream cheese swirl can create a new twist. For an extra burst of fruitiness, top the cake with a homemade peach glaze made from peach juice and powdered sugar.
Storage Tips
Wrap leftover slices in plastic wrap and store in an airtight container at room temperature for up to 5 days. To freeze, individually wrap slices and store them in a zip-lock bag—great for make-ahead treats or portion control.
Related Recipes You’ll Love
If you love the combination of fruit and cake, be sure to try these sweet options:
- Strawberry Cheesecake Bars: Creamy, tangy, and fruity—perfect for spring and summer.
- Pineapple Strawberry Pound Cake: A fun, tropical variation on classic pound cake that complements this peach version beautifully.
Both recipes offer fresh takes on fruity Southern-style desserts and are worth adding to your baking list.
Learn More About Pound Cake Perfection
For deeper insight into the art of making a flawless pound cake, check out this expert post from King Arthur Baking. It dives into the science behind butter-to-sugar ratios, mixing techniques, and baking temperatures. If you’re sourcing peaches seasonally, visit the Georgia Peach Council for tips on ripeness, varieties, and freshness.
Frequently Asked Questions
Buttermilk adds acidity, which tenderizes gluten in the flour, creating a finer, softer crumb. It also reacts with baking soda or baking powder to help the cake rise and stay moist.
325°F is usually better for pound cakes. The lower temperature ensures an even bake and moist interior without over-browning the exterior. While 350°F will work, it may cause the outside to cook faster than the inside.
Moisture comes from several factors: using buttermilk or sour cream, properly creaming butter and sugar, avoiding overmixing, and not overbaking. Adding diced fruit like peaches can also increase moisture naturally.
While both use butter as a base, pound cake has a denser structure and traditionally uses equal parts butter, flour, sugar, and eggs. Butter cake, on the other hand, includes leavening agents like baking powder and often has a lighter, more tender crumb.
Final thoughts
There’s something deeply satisfying about a slice of Southern Peach Buttermilk Pound Cake—its rich texture, fruity bursts, and nostalgic Southern charm make it a standout dessert for any occasion. With the right ingredients, careful technique, and a little bit of love, this recipe will become a favorite in your baking repertoire.
Don’t forget to try variations, experiment with glaze toppings, or even swap in different fruits based on the season. If you’ve baked this cake, we’d love to hear from you! Leave a comment or share your version on social media—tag us so we can see your delicious results.
Ready to try something new next? Browse more mouth-watering desserts like our Pineapple Strawberry Pound Cake or explore baking tips from King Arthur Baking to perfect your skills.
Happy baking!