Southern Peach Buttermilk Pound Cake what makes it so loved? It’s the kind of easy dessert recipe for families that feels like a hug. I learned that from my mom. She didn’t fuss over cakes, but she made each one count.
In summer, she’d turn sun-warmed peaches into quick homemade cakes for parties without a recipe in sight. Now, this fresh peach pound cake is my way of keeping her magic alive. Promise helpful extras flavor variations, troubleshooting guide, and storage tips.
Golden Peach Buttermilk Comfort, Slice After Slice
- It’s my best summer dessert recipe when I want something that feels like sunshine.
- My mom didn’t bake often, but when she did, she chose simple, beautiful things.
- Now I do the same. Butter. Buttermilk. Sweet peaches. Heart.
The Ingredients Southern Peach Buttermilk Pound Cake
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 cups fresh peaches, peeled and chopped (or canned/frozen)
- 1 tablespoon flour for coating peaches
Stuffani’s Comfort
This is my buttermilk pound cake with fruit that works for both Sunday porch sittings and easy holiday dessert ideas. It’s the cake I carry to neighbors when I don’t have words but I have butter.
Instructions Southern Peach Buttermilk Pound Cake
Step 1: Cream the butter and sugar
Beat them together until fluffy, about 4–5 minutes. You’re building air, lightness, and that melt-in-your-mouth texture.
Kitchen truth: My mom would hum while doing this step. I swear it made the cake better.
Step 2: Add eggs one by one
Mix in each egg fully before adding the next. It keeps your batter silky and smooth.
Stuffani’s Advice: If you rush this, you’ll see curdles. And you’ll feel a little sad. Don’t do it.
Step 3: Mix the dry ingredients
Whisk the flour, baking soda, and salt in a separate bowl. This keeps everything even.
Stuffani’s whisper: This is where the cake gets its balance light but sturdy enough for peaches.
Step 4: Alternate the flour mix and buttermilk
Start and end with flour. Mix just until combined stop before the batter gets tough.
Truth time: Overmixing is the enemy of delicacy. That’s why my mom taught me to take it easy.
Step 5: Add extracts and peaches
Toss peaches in 1 tablespoon flour first no sinking allowed. Fold in gently.
Stuffani’s note: Those little almond notes? They make this taste like old Southern kitchens smell.
Step 6: Bake and wait
Pour into the pan, bake 70–80 minutes until a toothpick comes out clean. Cool 20 minutes before turning out.Decorate with caramel and peach slices.
Stuffani’s Advice: Waiting is the hardest part. But warm cake falls apart. Trust me I’ve been impatient enough times to know.
This buttermilk pound cake with fruit is my sure thing. Perfect for porch tea in July or as one of my easy holiday dessert ideas. I carry it like my mom carried her Pineapple Strawberry Pound Cake straight to the smiles.
Ways to Make It Yours, One Peach Slice at a Time
- Some days I weigh every peach like it’s gold.
- Other days, I just grab what’s ripe and trust my hands to know the rest.
Real swaps, from your fridge not the store
- No fresh peaches? Use the ones you froze last summer still sweet, still yours.
- Out of buttermilk? Use the juice from canned peaches for a softer crumb.
- No almond extract? A spoon of peach jam melts right into the batter.
- Want another fruity favorite? My Double Crust Brown Butter Peach Cobbler has the same comfort in a spoon.
Stuffani’s whisper: My favorite homemade cake recipes for beginners usually start with what’s already in my kitchen, not a trip to the store.
Easy touches that make it feel like you
- Lay peach slices on top of the batter before baking they’ll caramelize into a crown.
- Dust cinnamon sugar over the cake the second it’s flipped out of the pan.
- Fold in toasted pecans for crunch in every bite.
- For another quick homemade cake for parties, try my Juicy Pineapple Heaven Cake bright, sweet, and gone in minutes.
Stuffani’s advice: My mom’s cakes never looked the same twice, but they always tasted like home.
Serving and Storing fresh peach pound cake
- This old-fashioned Southern cake warms a room without me saying a thing.
- Christmas Eve, Aunt Ruby’s porch, or me at the counter knife ready.
How to serve Southern Peach Buttermilk Pound Cake
- I like to cut it thick and still warm so the steam smells like sweet peaches in July.
- Sometimes I set it in the middle of the table with nothing but small plates and big forks.
- Other times, I dust it with a little powdered sugar so it feels dressed up for company.
- If you love peach bakes, my Double Crust Brown Butter Peach Cobbler carries the same heart in every bite.
Stuffani’s Note: I’ve served this cake on fine china and on paper towels. Either way, it disappears the same.
How to store it the right way (and still love it later)
- I wait until it’s cool enough to touch before wrapping it keeps the crumb soft.
- If I’m keeping it for tomorrow, I slide it under my cake dome so it breathes but doesn’t dry.
- When I know the week’s too full, I tuck slices into freezer bags and label them for rainy days.
- For another “keeps just fine” bake, my Sweet Alabama Pecanbread Delight tastes just as good on day three.
Stuffani’s Whisper: Sometimes I wrap a piece just for me and hide it where only I’ll look. A baker’s tax, if you ask me.
Finishing Touches and Fixes for fresh peach pound cake
Mistakes and How to Fix Them
| Problem | Why It Happens | How I Fix It |
|---|---|---|
| Heavy crumb | Batter worked too hard | Stir gently this cake likes a soft hand |
| Peaches at bottom | Fruit too juicy | Blot with a towel, dust lightly with flour first |
| Dry slices | Stayed in oven too long | Start checking 10 minutes before the timer ends |
Stuffani’s Tip: Most cake mistakes aren’t disasters they’re just a reason to add more whipped cream and call it rustic.
Glazes to Finish Your Peach Pound Cake
- Soft cream cheese glaze for a tangy-sweet touch
- Light lemon drizzle for a fresh citrus lift
- Warm brown sugar caramel for cozy, deep sweetness
Stuffani’s Note:
Some days I skip the glaze and let the peaches shine bare.
Other days, I pour it on thick because a good cake can carry a little extra love.
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FAQs Southern Peach Buttermilk Pound Cake
Can I use canned peaches?
Yes just drain them well and pat dry. Keeps the batter from getting soggy.
How do I keep peaches from sinking?
Toss them in a spoonful of flour before folding in. Learned that from my mom’s church bake sales.
Can I make this in a bundt pan?
Absolutely. In fact, that’s how I get those pretty curves that always impress.
What’s the difference between buttermilk and sour cream versions?
Buttermilk makes the crumb lighter, sour cream makes it richer. I stick with buttermilk for that old-fashioned Southern cake texture.
Conclusion
- This Southern Peach Buttermilk Pound Cake is more than dessert it’s a piece of home you can slice.
- It’s buttery, peachy, and just right for easy holiday dessert ideas or a quiet Sunday afternoon.
- One cake. Simple joy. A recipe worth passing down, just like my mom did.
Southern Peach Buttermilk Pound Cake
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Description
A rich, buttery Southern Peach Buttermilk Pound Cake filled with juicy peaches and a hint of almond a true old-fashioned Southern dessert perfect for holidays, summer gatherings, or family treats.
Ingredients
1 cup unsalted butter, room temperature
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
½ teaspoon almond extract
2 cups fresh peaches, peeled and chopped (or canned/frozen)
1 tablespoon flour for coating peaches
Instructions
1. Preheat your oven to 325°F (165°C) and generously grease and flour a bundt pan.
2. Cream the butter and sugar until light and fluffy, about 4–5 minutes.
3. Add the eggs one at a time, mixing well after each addition.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Alternate adding the dry mixture and buttermilk to the butter mixture, starting and ending with flour. Mix until just combined.
6. Stir in vanilla and almond extracts.
7. Toss peaches with 1 tablespoon flour to prevent sinking, then gently fold them into the batter.
8. Pour the batter into the prepared bundt pan and bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool in the pan for 20 minutes, then invert onto a wire rack to cool completely before glazing or serving.
Notes
Stuffani’s Tip: For best results, use ripe but firm peaches so they hold their shape during baking.
Stuffani’s Tip: You can use canned peaches, but drain and pat dry before adding to the batter.
Stuffani’s Whisper: Store the cake covered at room temperature for up to 3 days, or freeze for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 190mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg
Keywords: Southern Peach Buttermilk Pound Cake, easy dessert recipes for families, old-fashioned Southern cake, peach pound cake, holiday dessert ideas
