Buttermilk Peach Pound Cake
IngredientsFor the cake:
1 cup (226g) unsalted butter, softened
2 cups (400g) granulated sugar
4 large eggs
3 cups (360g) all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup (240ml) buttermilk
2 tsp vanilla extract
2 cups fresh or canned peaches, diced (drained well if canned)
1 tbsp flour (to coat peaches)
Optional glaze:
1 cup powdered sugar
2–3 tbsp peach juice or milk
1/2 tsp vanilla extract
InstructionsPrep oven & pan
Preheat to 325°F (165°C). Grease and flour a bundt or loaf pan.
Cream butter & sugar
Beat butter and sugar together until light, fluffy, and pale (about 3–5 minutes).
Add eggs & vanilla
Add eggs one at a time, mixing well after each. Stir in vanilla.
Mix dry ingredients
In a bowl, whisk flour, baking powder, baking soda, and salt.
Alternate mixing
Add dry ingredients and buttermilk to the butter mixture in parts (dry → buttermilk → dry → buttermilk → dry). Mix until just combined.
Prepare peaches
Toss diced peaches with 1 tbsp flour, then gently fold into batter.
Bake
Pour into pan and bake for 60–75 minutes, or until a toothpick comes out clean.
Cool
Let cool in pan for 15 minutes, then remove to a rack.
Glaze (optional)
Mix glaze ingredients and drizzle over cooled cake.
Tips for the best resultDon’t overmix after adding flour (keeps it tender).
Fresh peaches give the best flavor, but canned works great if well drained.
Let the cake rest overnight for even richer flavor.
