Peach Buttermilk Pound Cake
What You Need:
1 cup unsalted butter, softened
2 1/2 cups granulated sugar
5 large eggs
3 cups all-purpose flour
What You Need:
1 cup unsalted butter, softened
2 1/2 cups granulated sugar
5 large eggs
3 cups all-purpose flour
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IngredientsFor the Pound Cake
● 3 cups all-purpose flour
● ½ teaspoon baking soda
● ½ teaspoon salt
● 1 cup unsalted butter, softened
● 2½ cups granulated sugar
● 5 large eggs
● 1 cup buttermilk
● 1 tablespoon vanilla extract
● 2 cups fresh peaches, peeled and diced
For the Creamy Peach Glaze
● 1½ cups powdered sugar
● 3 tablespoons heavy cream or milk
● 2 tablespoons peach puree or peach juice
● ½ teaspoon vanilla extract
Optional Toppings
● Fresh peach chunks
● Mint leaves
● Peach preserves drizzle
Instructions1: Prepare the oven and pan
Preheat your oven to 350°F (175°C). Thoroughly grease and flour a Bundt pan or tube pan so the cake releases easily after baking.
2: Mix the dry ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3: Cream the butter and sugar
In a large mixing bowl, beat the softened butter and sugar together for about 4–5 minutes until light, fluffy, and creamy.
This step helps create that soft, classic pound cake texture.
4: Add the eggs
Mix in the eggs one at a time, beating well after each addition until the batter becomes smooth and silky.
5: Combine the batter
Stir in the vanilla extract.
Gradually add the flour mixture to the batter, alternating with the buttermilk. Begin and end with the flour mixture, mixing gently until just combined.
Avoid overmixing to keep the cake soft and tender.
6: Fold in the peaches
Carefully fold the diced peaches into the batter until evenly distributed.
Try not to stir too much so the peaches stay intact and the batter remains light.
7: Bake the cake
Pour the batter into the prepared pan and smooth the top evenly.
Bake for 70–80 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
If the top browns too quickly, loosely cover it with foil during the final part of baking.
8: Cool completely
Allow the cake to cool in the pan for about 15 minutes before carefully transferring it to a wire rack to cool completely.
9: Make the peach glaze
In a bowl, whisk together the powdered sugar, cream, peach puree, and vanilla extract until smooth and creamy.
10: Glaze and decorate
Drizzle the glaze generously over the cooled cake, allowing it to drip naturally down the sides.
Top with fresh peach chunks, mint leaves, or a light drizzle of peach preserves for an extra beautiful finish.
Helpful Tips● Use ripe but slightly firm peaches for the best flavor and texture.
● Overripe peaches can release too much moisture and make the cake heavy.
● Buttermilk gives the pound cake its rich, tender crumb, so don’t skip it.
● Let the cake cool completely before glazing so the icing stays smooth and glossy.
● This cake tastes even better the next day once the peach flavor settles into the crumb.
