Southern Peach Buttermilk Pound Cake – A Moist, Flavor-Packed Southern Classic

Few desserts capture the warm, homey charm of Southern baking like a Southern Peach Buttermilk Pound Cake. With its buttery crumb, sweet bursts of fresh peaches, and subtle tang from buttermilk, this cake is the perfect blend of comfort and elegance. Whether served warm with ice cream or enjoyed with a cup of coffee, this cake delivers flavor in every tender bite.

Southern cooks have long relied on simple pantry staples to create unforgettable desserts—this pound cake is no exception. It’s moist, flavorful, and stunning enough for gatherings yet easy enough for everyday baking.

⭐ Why You’ll Love This Southern Pound Cake

Ultra-moist texture thanks to buttermilk
Fresh, juicy peaches baked right into the batter
Rich, buttery flavor that gets better after a day
Beautiful golden crust and soft interior—classic pound cake style
Perfect for summer gatherings, holidays, or potlucks

🍑 Ingredients

For the Cake:

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
3 cups all-purpose flour
1 tsp baking powder
½ tsp salt
1 cup buttermilk
1 tsp vanilla extract
2 cups fresh peaches, finely chopped (or well-drained canned peaches)

For the Optional Glaze:

1 cup powdered sugar
2–3 tbsp peach juice or milk
½ tsp vanilla extract

🥣 How to Make Southern Peach Buttermilk Pound Cake

1. Preheat the Oven

Preheat your oven to 325°F (165°C).
Grease and flour a bundt pan or tube pan.

2. Cream the Butter and Sugar

Beat butter and sugar together until light and fluffy.
This step creates the cake’s signature soft crumb.

3. Add Eggs One at a Time

Mix in the eggs, beating well after each addition.

4. Combine Dry Ingredients

Whisk together the flour, baking powder, and salt.

5. Add Dry Ingredients and Buttermilk

Alternate adding:

A portion of the flour mixture
A splash of buttermilk

Mix gently until smooth. Stir in vanilla extract.

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6. Fold in the Peaches

Gently fold the chopped peaches into the batter, distributing them evenly.

7. Bake the Cake

Pour the batter into the prepared pan.
Bake for 75–90 minutes, or until a toothpick comes out clean.

8. Cool and Glaze

Let the cake cool in the pan for 10 minutes, then turn out onto a rack.
Drizzle with glaze after the cake cools completely.

🍽️ Serving Suggestions

This cake is delicious on its own, but you can take it to the next level with:

A scoop of vanilla ice cream
Fresh peach slices
A dusting of powdered sugar
Whipped cream with cinnamon

Serve warm or at room temperature—both ways are heavenly.

💡 Tips for the Best Peach Pound Cake

Use ripe peaches for maximum sweetness and flavor.
Don’t overmix the batter—this keeps the cake tender.
Let the cake rest overnight for an even richer taste.
Freeze leftover slices for up to three months.
If using canned peaches, drain very well to avoid excess moisture.

❤️ Final Thoughts

This Southern Peach Buttermilk Pound Cake is more than just a dessert—it’s a taste of Southern hospitality in every slice. It’s sweet, buttery, moist, and packed with juicy peaches. Whether you’re celebrating a special occasion or simply in the mood for a classic homemade treat, this pound cake is guaranteed to impress.