Peach Buttermilk Pound Cake Recipe

If you’re looking for a dessert that’s bursting with summer flavor and has a moist, tender crumb, then this Peach Buttermilk Pound Cake Recipe is exactly what you need. This cake combines the rich, buttery depth of a classic pound cake with the bright juiciness of fresh peaches and the subtle tang of buttermilk. It’s a luscious treat that feels both nostalgic and refreshingly new, perfect for sharing with friends on a sunny afternoon or making any day feel like a special occasion.

Ingredients You’ll Need

Each ingredient in this recipe plays a vital role, creating a harmony of flavors, textures, and colors that bring this pound cake to life. From the flour that gives it structure to the fresh peaches that add natural sweetness and moisture, every component is essential.

• 3 cups all-purpose flour: Provides the sturdy base needed for that classic pound cake crumb.
• 1/2 teaspoon baking soda: Helps the cake rise gently for a soft texture without fluffiness.
• 1/2 teaspoon salt: Balances and enhances the sweetness of the cake.
• 1 cup unsalted butter, softened: Adds rich, creamy flavor and tender crumb.
• 2 1/2 cups granulated sugar: Sweetens the cake and helps achieve that golden crust.
• 6 large eggs: Bind everything together and give the cake structure and moisture.
• 1 teaspoon vanilla extract: Brings warmth and depth to the flavor profile.
• 1/2 teaspoon almond extract (optional): Adds a subtle nutty aroma that pairs wonderfully with peaches.
• 1 cup buttermilk: Provides acidity that tenderizes the crumb and adds a slight tang.
• 2 cups diced fresh peaches (peeled): The star ingredient that lends juicy bursts of sweetness and a lovely color.
• Powdered sugar, for dusting (optional): Gives a pretty, delicate finish just before serving.

How to Make Peach Buttermilk Pound Cake Recipe

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan. This simple prep ensures the cake releases cleanly after baking and sets the stage for even cooking.

Step 2: Mix the Dry Ingredients

Whisk together the flour, baking soda, and salt in a medium bowl. This step evenly distributes the leavening and seasoning, ensuring your cake bakes up perfectly without any dense pockets.

Step 3: Cream Butter and Sugar

In a large mixing bowl, cream the softened butter with granulated sugar until the mixture is light and fluffy, about 3 to 5 minutes. This air incorporation helps the cake achieve a delightful tender texture.

Step 4: Incorporate the Eggs and Extracts

Add the eggs one at a time, beating well after each addition to maintain that airy texture. Stir in the vanilla and almond extract, which build layers of irresistible fragrance and flavor.

Step 5: Combine Dry and Wet Ingredients

Alternate adding the flour mixture and the buttermilk to the batter, starting and ending with the flour. Mix until just combined to avoid overworking the batter, which keeps the cake tender and moist.

Step 6: Fold in the Peaches

Gently fold in the diced fresh peaches. This careful mixing incorporates juicy pockets of fruit throughout the cake without breaking them down too much.

Step 7: Fill the Pan and Smooth the Top

Pour the batter into your prepared pan, spreading it evenly and smoothing the top for an even bake and an inviting appearance.

Step 8: Bake to Perfection

Bake the cake for 70 to 80 minutes, or until a toothpick inserted into the center comes out clean. The slow baking at a moderate temperature allows the cake to cook through evenly with a golden crust.

Step 9: Cool Properly

Let the cake cool in the pan for about 15 minutes before inverting it onto a wire rack. This step helps the cake set up so it won’t break apart when removed.

Step 10: Final Touch

Optionally dust the cooled cake with powdered sugar for a pretty, sweet finish that enhances presentation and adds a touch of extra sweetness.

How to Serve Peach Buttermilk Pound Cake Recipe

Garnishes

Simple garnishes can elevate your peach buttermilk pound cake to stunning heights. Fresh peach slices, a dollop of whipped cream, or a sprinkling of toasted almonds add wonderful textures and complement the cake’s natural flavors.

Side Dishes

Pair this cake with a scoop of vanilla ice cream or a small bowl of fresh berries for a dessert experience that’s both comforting and refreshing. A drizzle of honey or a spoonful of lemon curd also brings a lovely contrast.

Creative Ways to Present

For a festive gathering, serve slices of the cake layered with mascarpone cream and peach compote, creating an elegant trifle effect. You can also turn this cake into petite slices or even cake pops for a fun twist.

Make Ahead and Storage

Storing Leftovers

Wrap leftover cake tightly in plastic wrap or store it in an airtight container at room temperature. It will stay fresh for up to three days, letting you enjoy the flavors a little longer without losing moisture.

Freezing

This peach buttermilk pound cake freezes beautifully. Wrap it well in plastic wrap and then in aluminum foil or place in a freezer bag. It will keep well for up to three months and thaw gently at room temperature when you’re ready to enjoy it again.

Reheating

If you like your slice warm, gently reheat individual pieces in the microwave for 15 to 20 seconds or in a low oven wrapped in foil for about 10 minutes. Warm cake brings out those juicy peach flavors even more.

FAQs

Can I use frozen peaches for this recipe?

Yes, you can substitute frozen peaches, but make sure to thaw and drain them well to prevent excess moisture from making the cake too wet.

Is almond extract necessary in the Peach Buttermilk Pound Cake Recipe?

Almond extract is optional but highly recommended as it enhances the peach flavor with a subtle nutty note. If you prefer, you can omit it without affecting the cake’s texture.

Can I substitute regular milk for buttermilk?

Buttermilk is preferred for its acidity, which tenderizes the cake. If you don’t have buttermilk, add 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let it sit for 5 minutes before using.

How do I know when the cake is done baking?

The cake is done when a toothpick inserted in the center comes out clean or with only a few moist crumbs. The edges should slightly pull away from the pan as well.

Can I make this cake this recipe gluten-free?

For a gluten-free version, substitute all-purpose flour with a gluten-free blend that includes xanthan gum. Note that texture may vary slightly, but the flavor will still be delightful.

Final Thoughts

I can’t recommend this Peach Buttermilk Pound Cake Recipe enough—it’s truly a slice of sunshine captured in cake form! Whether you’re baking for a casual afternoon tea or a special celebration, this cake offers that perfect balance of buttery richness and fresh fruit brightness that will have everyone asking for seconds. Give it a try and watch it become one of your all-time favorites.

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