This Peach Buttermilk Pound Cake is ultra moist, buttery, and packed with juicy peaches in every bite! Finished with a sweet peach glaze, this Southern-style cake tastes like summer wrapped in dessert heaven 
Perfect for cookouts, holidays, and family gatherings!
Perfect for cookouts, holidays, and family gatherings!Ingredients
For the Cake
1 cup unsalted butter, softened
2 1/2 cups granulated sugar
5 large eggs
3 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 cup buttermilk
1 tbsp vanilla extract
1 tsp almond extract (optional)
2 cups diced fresh peaches
2 tbsp flour (for coating peaches)
Peach Glaze
1 1/2 cups powdered sugar
2–3 tbsp peach juice or milk
1/2 tsp vanilla extract
Directions
1. Prepare the Cake
Preheat oven to 325°F (165°C). Grease and flour a Bundt pan.
Toss diced peaches with 2 tablespoons flour and set aside.
In a bowl, whisk flour, baking powder, and salt.
2. Make the Batter
In a large bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Stir in vanilla and almond extract.
Alternate adding dry ingredients and buttermilk, beginning and ending with flour mixture.
Fold in peaches gently.
3. Bake
Pour batter into prepared pan and smooth the top.
Bake for 70–80 minutes, or until a toothpick inserted comes out clean.
Cool in pan for 15 minutes before removing to a wire rack.
4. Make the Glaze
Whisk powdered sugar, peach juice, and vanilla until smooth.
Drizzle over cooled cake.
Serving Tips
Serve with whipped cream or vanilla ice cream.
Best enjoyed the next day for even richer flavor.
Store covered at room temperature for 3 days or refrigerate up to 5 days.
