Go Back

Southern Peach Buttermilk Pound Cake

A moist and delicious pound cake infused with the sweetness of fresh peaches and the tang of buttermilk.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Servings 12 slices
Calories 350 kcal

Equipment

  • 9x13 inch baking pan Grease and flour the pan before baking.
  • Mixer Hand mixer or stand mixer works well.

Ingredients
  

Dry Ingredients

  • 2 cups All-purpose flour
  • 1 teaspoon Baking powder
  • 1 teaspoon Salt

Wet Ingredients

  • 1 cup Unsalted butter, softened
  • 1.75 cups Granulated sugar
  • 4 Large eggs
  • 1 cup Buttermilk
  • 2 cups Peaches, peeled and diced
  • 1 teaspoon Vanilla extract

Instructions
 

  • Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  • In a large bowl, cream together the butter (ing_4) and sugar (ing_5) until light and fluffy.
  • Beat in the eggs (ing_6) one at a time, then stir in the vanilla extract (ing_9).
  • In a separate bowl, whisk together the flour (ing_1), baking powder (ing_2), and salt (ing_3).
  • Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk (ing_7), beginning and ending with the dry ingredients. Mix until just combined.
  • Gently fold in the diced peaches (ing_8).
  • Pour batter into the prepared pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
  • Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

Notes

For a sweeter cake, add 1/2 cup more sugar. You can also use frozen peaches, but make sure to thaw and drain them well before adding to the batter.