Peach Buttermilk Pound Cake

A rich, moist Southern pound cake infused with juicy peaches, tangy buttermilk, and warm notes of vanilla and almond—perfect for summer picnics, brunches, or casual get-togethers.

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Ingredients

• 1 cup unsalted butter, softened

• 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 peeled and chopped peaches (fresh, canned, or frozen)

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Instructions

Step 1: Prep the Pan & Oven
Preheat your oven to 325°F (165°C). Generously grease and flour a bundt pan to prevent sticking.

Step 2: Cream the Butter & Sugar
In a large mixing bowl, beat the butter and sugar together until light and fluffy—about 3–5 minutes.

Step 3: Add Eggs
Add the eggs one at a time, mixing well after each addition to ensure a smooth batter.

Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt.

Step 5: Combine Wet & Dry
Alternate adding the flour mixture and the buttermilk to the creamed mixture, beginning and ending with the flour. Mix just until combined—don’t overbeat.

Step 6: Add Flavor
Stir in the vanilla and almond extracts for that classic Southern depth of flavor.

Step 7: Fold in Peaches
Toss the chopped peaches with a tablespoon of flour to prevent sinking, then gently fold them into the batter.

Step 8: Bake
Pour the batter evenly into your prepared bundt pan. Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean.

Step 9: Cool & Serve
Let the cake cool in the pan for 20 minutes, then carefully invert onto a wire rack to cool completely. Slice and enjoy!

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Tips

• Use ripe, juicy peaches for the best flavor. If using canned, drain well.

• This cake pairs beautifully with whipped cream or a simple vanilla glaze.

• Wrap leftovers tightly and store at room temperature for up to 3 days.