Southern Peach Buttermilk Pound Cake Recipe | Easy & Buttery
Southern Peach Buttermilk Pound Cake is moist, buttery, and tender, with juicy peaches and tangy buttermilk. Easy to make and perfect for gatherings, holidays, or a classic Southern-style dessert anytime
Ingredients
- 1 cup 225 g unsalted butter, softened
- 2 cups 400 g granulated sugar
- 4 large eggs room temperature
- 3 cups 375 g all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup 240 ml buttermilk
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 cups about 300 g fresh peaches, peeled & chopped (can sub frozen/canned)
- 1 tablespoon flour to coat peaches and prevent sinking
Instructions
- Step 1 — Cream butter and sugar until light and fluffy (3–4 minutes).
- Step 2 — Beat in eggs one at a time.
- Step 3 — In a separate bowl, whisk flour, baking soda, and salt.
- Step 4 — Add dry ingredients and buttermilk alternately to the butter mixture, starting and ending with flour.
- Step 5 — Stir in vanilla and almond extracts.
- Step 6 — Fold in peaches gently.
Notes
- Butter: real unsalted butter gives the richest flavor.
- Peaches: choose ripe but firm fruit; canned and drained peaches also work.
- Flour: all-purpose is classic, but cake flour makes a lighter crumb.
- Extracts: almond adds a subtle nutty note that elevates flavor.