Peach Buttermilk Pound Cake
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.
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.