Southern Peach Buttermilk Pound Cake
A delightful and moist pound cake made with fresh peaches and buttermilk, perfect for summer gatherings or enjoying at home.
Ingredients
Cake Ingredients
- 1 cup unsalted butter, softened at room temperature for easy creaming
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 cup buttermilk can substitute with milk + vinegar or lemon juice
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups fresh peaches, diced use ripe but firm peaches for best results
Instructions
Preparation
- Preheat the oven to 325°F (165°C). Grease and flour a bundt pan.
- In a bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture alternately with the buttermilk, starting and ending with the flour mixture.
- Stir in the vanilla extract and diced peaches.
Baking
- Pour the batter into the prepared bundt pan.
- Bake for about 60-70 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Serving
- Once cooled, slice and enjoy plain, with powdered sugar, or alongside vanilla ice cream or whipped cream.
Notes
Store in an airtight container at room temperature for up to three days, or wrap tightly and freeze for up to three months.