Name: Southern Peach Buttermilk Pound Cake
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 2 h
Cuisine: Southern
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 the peaches)

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This Southern Peach Buttermilk Pound Cake is a luscious, moist, and flavorful dessert packed with juicy peaches and that irresistible tang from buttermilk. Baked in a classic bundt pan, it delivers a beautifully golden crust with a tender, melt-in-your-mouth crumb—making it the perfect summertime treat or year-round comfort dessert.

Southern Peach Buttermilk Pound Cake

Why You’ll Love This Recipe

I love this cake because it blends rich, buttery pound cake tradition with the sweetness of fresh peaches and a hint of almond. The buttermilk ensures a moist, soft texture, while the peaches add bursts of fruity flavor in every bite. It’s simple to make, yet impressive enough for any gathering. Plus, it fills the kitchen with a heavenly aroma while baking!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cake Base
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

Flavor Magic
1 cup buttermilk
1 teaspoon vanilla extract
½ teaspoon almond extract

Peachy Goodness
2 cups fresh peaches, peeled and chopped (or canned/frozen)
1 tablespoon flour (for coating the peaches)

Directions

I start by preheating my oven to 325°F and greasing a bundt pan generously with butter and flour. It’s important to cover every nook and cranny to get a clean release.
In a large bowl, I cream the butter and sugar together for about 4–5 minutes until the mixture turns light and fluffy.
I beat in the eggs one at a time, fully incorporating each before moving to the next.
In a separate bowl, I whisk the flour, baking soda, and salt together.
I alternate adding the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour. I mix until just combined to keep the cake tender.
I stir in the vanilla and almond extracts, giving the batter a Southern twist with that signature almond flavor.
Before folding the peaches into the batter, I toss them with 1 tablespoon of flour to prevent them from sinking during baking.
I gently fold the floured peaches into the batter, being careful not to overmix.
I pour the batter into the prepared bundt pan and bake it for 70–80 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
After baking, I let the cake cool in the pan for 20 minutes before inverting it onto a wire rack to cool completely.

Servings and timing

This cake serves about 12–14 people, depending on slice size.
Prep time: 20 minutes
Bake time: 70–80 minutes
Cooling time: 1 hour
Total time: About 2 hours

Variations

Peach Glaze: I sometimes drizzle a simple peach glaze made from powdered sugar and peach juice over the cooled cake for extra sweetness.
Nutty Twist: Chopped pecans or walnuts folded into the batter can add a nice crunch and complement the peaches.
Spiced Version: A pinch of cinnamon or nutmeg in the dry ingredients brings out warm, cozy flavors.
Berry Blend: When peaches aren’t in season, I like to mix in berries like blueberries or raspberries for a tart balance.
Citrus Zest: Adding lemon or orange zest brightens up the flavor and works well with the buttermilk tang.

Storage/Reheating

I store the cake covered at room temperature for up to 3 days. If I need it to last longer, I refrigerate it for up to 1 week.
To freeze, I wrap individual slices or the whole cake tightly in plastic wrap and foil, and freeze for up to 3 months.
To reheat a slice, I warm it in the microwave for 15–20 seconds to bring back its fresh-baked softness.

FAQs

What if I don’t have buttermilk?

I make my own by mixing 1 tablespoon of lemon juice or vinegar with 1 cup of milk and letting it sit for 5–10 minutes before using.

Can I use canned peaches instead of fresh?

Yes, I drain and pat them dry to remove excess moisture before chopping and coating with flour.

How do I know when the cake is done baking?

I insert a toothpick into the center—if it comes out clean or with moist crumbs, it’s ready. Avoid overbaking to keep it moist.

Can I make this cake in a regular cake pan?

Yes, but I prefer a bundt pan for even baking and a beautiful shape. If using loaf pans, divide the batter and adjust the baking time.

Do I need to peel the peaches?

I usually peel fresh peaches for a smoother texture, but it’s not strictly necessary if the skins are thin and soft.

Conclusion

This Southern Peach Buttermilk Pound Cake is a slice of summer in every bite. I love how easy it is to prepare while still delivering big flavor and rich texture. Whether I’m serving it at a family get-together or enjoying a quiet slice with coffee, it always hits the spot. Give it a try—I think it’ll become a favorite in your kitchen too.