Description
This Peach Buttermilk Pound Cake is rich, moist, and bursting with juicy peach flavor. The tangy buttermilk creates a tender crumb, while ripe peaches add natural sweetness and a hint of summer in every bite. Perfect for dessert, brunch, or as a sweet afternoon treat.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk, room temperature
- 2 cups fresh peaches, peeled and diced
- Powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a bundt pan.
- In a large mixing bowl, cream butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Add dry ingredients to the butter mixture alternately with buttermilk, beginning and ending with flour. Mix until just combined.
- Gently fold in diced peaches.
- Pour batter into prepared bundt pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
- Let cake cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Notes
- Fresh peaches work best, but you can use canned peaches (drained well) if out of season.
- Ensure ingredients are at room temperature for the best texture.
- Serve with whipped cream or vanilla ice cream for an extra treat.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 28g
- Sodium: 170mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg
Keywords: peach pound cake, buttermilk cake, summer dessert, peach dessert