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Peach Buttermilk Pound Cake

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Peach Buttermilk Pound Cake is a moist and tender cake bursting with the flavor of fresh peaches. The buttery, tangy buttermilk batter complements the sweet fruit, making this pound cake perfect for any occasion.

Ingredients

  • Unsalted Butter: 1 cup (2 sticks), softened – Adds richness and tender crumb.
  • Granulated Sugar: 1 1/2 cups – Sweetens and helps create a light texture.
  • Eggs: 4 large, room temperature – Provide structure and moisture.
  • Vanilla Extract: 2 teaspoons – Enhances the overall flavor of the cake.
  • All-Purpose Flour: 2 1/2 cups – Provides structure to the pound cake.
  • Baking Powder: 2 teaspoons – Helps the cake rise evenly.
  • Salt: 1/2 teaspoon – Balances sweetness and enhances flavor.
  • Buttermilk: 1 cup, room temperature – Adds tang and tenderizes the cake.
  • Fresh Peaches: 2 cups, peeled and diced – Adds natural sweetness and aroma.

Instructions

  1. Preheat Your Equipment: Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
  2. Combine Ingredients: Cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract.
  3. Prepare Your Cooking Vessel: In a separate bowl, whisk together flour, baking powder, and salt.
  4. Assemble the Dish: Alternate adding dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Fold in diced peaches gently.
  5. Cook to Perfection: Pour batter into prepared pan and smooth top. Bake 60-70 minutes, or until a toothpick inserted comes out clean.
  6. Finishing Touches: Cool in pan for 10 minutes, then transfer to cooling rack to cool completely.
  7. Serve and Enjoy: Slice and serve plain or with whipped cream and fresh peaches.

Notes

  • Gently fold in peaches to prevent them from sinking to the bottom.
  • Room temperature ingredients help ensure a smooth, even batter.
  • Optional glaze: Drizzle with powdered sugar or peach syrup for extra sweetness.

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