I never thought a leftover can of peaches from last summer’s canning session would spark a new favorite in my baking routine. I’d been rummaging through the pantry on a quiet Sunday afternoon, trying to find inspiration. The weather had just started to warm up, and a light breeze carried the scent of blooming fruit trees through the window.

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It reminded me of a peach orchard we visited years ago in Georgia, where we picked sun-warmed peaches straight from the trees and bit into them right there on the spot—juicy, fragrant, and almost too perfect to believe. That memory nudged me toward a recipe idea that blended nostalgia with comfort: a peach buttermilk pound cake.

I’d never combined peaches and buttermilk in a cake before, but I was feeling adventurous. The buttermilk brings tenderness and tang, while the peaches add sweetness and warmth. The first time I pulled it from the oven, the kitchen smelled like summer wrapped in a cozy hug. A vanilla glaze drizzled over the golden top made it look like something out of a vintage Southern cookbook.

I served it with iced tea on the porch, and my family polished off half the cake in one sitting. Now, it’s in regular rotation. This recipe is surprisingly easy, wonderfully moist, and packed with flavor—and I can’t wait for you to try it.

Short Description

This Peach Buttermilk Pound Cake is tender, buttery, and bursting with juicy peach flavor, all wrapped in a golden crust and topped with a light vanilla glaze. Perfect for summer gatherings or cozy weekend baking.

Key Ingredients

For the Cake:

1 cup unsalted butter, softened
2½ cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
2 cups fresh or canned peaches, chopped and well-drained
2 tablespoons all-purpose flour (to coat peaches)

For the Optional Vanilla Glaze:

1 cup powdered sugar
2–3 tablespoons milk
½ teaspoon vanilla extract

Tools Needed

10-cup Bundt or tube pan
Stand mixer or hand mixer
Mixing bowls
Whisk
Spatula
Cooling rack
Measuring cups and spoons

Cooking Instructions

Step 1: Prepare the Pan and Oven
Preheat your oven to 325°F (163°C). Generously grease and flour a 10-cup Bundt or tube pan. Make sure every crevice is coated to prevent sticking—especially important for Bundt pans with intricate designs.

Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes pale, light, and fluffy—about 3–4 minutes. This step is key for a soft, airy crumb.

Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla extract and mix until smooth.

Step 4: Mix Dry Ingredients Separately
In another bowl, whisk together the flour, baking soda, and salt. This ensures even distribution and prevents clumping.

Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk. Begin and end with the flour mixture. Mix just until combined—don’t overmix or the cake may turn out dense.

Step 6: Add the Peaches
Toss the chopped peaches in 2 tablespoons of flour. This prevents them from sinking to the bottom of the batter. Gently fold them into the batter with a spatula, being careful not to over-stir.

Step 7: Bake
Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 65–75 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and slightly cracked.

Step 8: Cool and Glaze
Let the cake cool in the pan for 15 minutes, then carefully invert onto a wire rack. Allow it to cool completely before drizzling with the optional vanilla glaze. To make the glaze, whisk powdered sugar, milk, and vanilla until smooth, then drizzle over the cooled cake.

Why You’ll Love This Recipe

– Deliciously moist and buttery with a tangy twist from the buttermilk

– Sweet peach flavor in every bite

– Great use for fresh or canned peaches

– Easy to make but looks impressive

Mistakes to Avoid & Solutions

Using cold butter
Cold butter won’t cream properly, resulting in a dense cake. Make sure it’s fully softened to room temperature.

Skipping the peach coating
If you don’t toss the peaches in flour, they’ll likely sink during baking. Coating them helps suspend them evenly throughout the batter.

Overmixing the batter
Overmixing after adding the flour can lead to a tough texture. Mix just until the ingredients are combined.

Baking too short or too long
Start checking at 65 minutes. If the toothpick comes out with batter, continue baking and check every 5 minutes. If the cake pulls away from the sides and smells toasty, it’s done.

Not allowing to cool before glazing
Glazing a warm cake will cause it to melt and slide off. Wait until the cake is completely cooled.

Serving and Pairing Suggestions

– Serve thick slices with fresh whipped cream or a scoop of vanilla ice cream.

– Pairs beautifully with iced tea, peach lemonade, or a light sparkling wine.

– Lovely addition to brunch spreads alongside quiche or fresh fruit.

– For a cozy dessert, serve warm with a dollop of mascarpone or yogurt.

Storage and Reheating Tips

Store leftover cake in an airtight container at room temperature for up to 3 days.

Refrigerate for up to 6 days for longer freshness.

To freeze: Wrap individual slices in plastic wrap and place in a freezer-safe bag. Freeze up to 3 months.

To reheat: Warm slices in the microwave for 15–20 seconds or in a 300°F oven for 5–7 minutes to revive moisture and flavor.

FAQs

1. Can I use frozen peaches instead of fresh or canned?
Yes, but thaw and drain them thoroughly before using. Excess moisture can make the cake soggy.

2. What if I don’t have buttermilk?
You can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

3. Can I bake this in a loaf pan or round cake pans?
You can bake this in two standard loaf pans. Start checking for doneness at 55–60 minutes. For round cake pans, adjust the baking time to 40–50 minutes.

4. Why is my cake sticking to the pan?
Ensure your pan is properly greased and floured. If your pan is older and tends to stick, consider using baking spray with flour or lining the bottom with parchment circles (for non-Bundt pans).

5. Is the glaze necessary?
Not at all. The cake is flavorful enough on its own. But if you want extra sweetness and a pretty finish, the glaze adds a nice touch.

Tips & Tricks

– For deeper flavor, use browned butter instead of regular softened butter.

– Add a dash of cinnamon or nutmeg for warm spice notes.

– Dice the peaches small for better distribution and easier slicing.

– Let your eggs come to room temperature for better mixing and lift.

– Try dusting the finished cake with powdered sugar if you skip the glaze.

Recipe Variations

Peach & Almond Pound Cake
Swap ½ teaspoon vanilla with ½ teaspoon almond extract. Top with sliced almonds before baking and use almond milk in the glaze for a nutty finish.

Blueberry-Peach Pound Cake
Replace 1 cup of peaches with 1 cup of fresh or frozen blueberries. Coat both fruits in flour before folding them in.

Lemon-Peach Pound Cake
Add 1 tablespoon of lemon zest to the batter and a squeeze of lemon juice to the glaze. It brightens the flavor and adds zing.

Cinnamon Streusel Swirl
Make a quick cinnamon-sugar mixture (¼ cup brown sugar + 1 tsp cinnamon) and swirl it into the batter before baking for a coffee-cake vibe.

Final Thoughts

When I make this cake, I’m transported to that breezy afternoon, surrounded by the scent of ripening peaches and flour-dusted counters. It’s a humble cake, no flashy layers or frostings, but every bite tells a story.

The combination of tangy buttermilk and sun-kissed peaches is both nostalgic and fresh. It’s the kind of cake that makes guests ask for seconds and neighbors pause at the aroma wafting through open windows. I hope it brings as much joy to your kitchen as it does to mine.

Peach Buttermilk Pound Cake

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Ingredients

For the Cake:

1 cup unsalted butter softened
2½ cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
2 cups fresh or canned peaches chopped and well-drained
2 tablespoons all-purpose flour to coat peaches

For the Optional Vanilla Glaze:

1 cup powdered sugar
2 –3 tablespoons milk
½ teaspoon vanilla extract

Instructions

Preheat oven to 325°F (163°C). Grease and flour a 10-cup Bundt or tube pan thoroughly.
Beat softened butter and sugar until pale and fluffy (3–4 minutes).
Mix in eggs one at a time, then add vanilla extract.
Whisk together flour, baking soda, and salt in a separate bowl.
Alternate adding dry ingredients and buttermilk to the creamed mixture, starting and ending with flour. Mix until just combined.
Toss chopped peaches with 2 tbsp flour and gently fold into the batter.
Pour batter into prepared pan and smooth the top. Bake 65–75 minutes or until a toothpick comes out clean.
Cool in pan 15 minutes, then invert onto a rack. Once fully cooled, drizzle with glaze made from powdered sugar, milk, and vanilla.