Peach Buttermilk Pound Cake

Rich, moist, and bursting with fresh peach flavor, this Peach Buttermilk Pound Cake is a delightful dessert perfect for any time of year.
Topped with a creamy glaze and fresh peach slices, it’s as beautiful as it is delicious!

 Ingredients

• 1 cup unsalted butter, softened

• 2½ cups granulated sugar

• 4 large eggs

• 3 cups all-purpose flour

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• ½ teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 cup buttermilk

• 1 teaspoon vanilla extract

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• 1½ cups fresh peaches, peeled and diced

• Extra peach slices for decoration (optional)

 For the Glaze:

• 1 cup powdered sugar

• 2–3 tablespoons peach juice or milk

• ½ teaspoon vanilla extract

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Directions

1. Preheat the oven:
   Preheat your oven to 325°F (160°C). Grease and flour a bundt pan or two 8-inch round cake pans.

2. Cream the butter and sugar:
   In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.

3. Add the eggs:
   Add the eggs one at a time, beating well after each addition.

4. Mix dry ingredients:
   In another bowl, whisk together the flour, baking powder, baking soda, and salt.

5. Combine wet and dry ingredients:
   Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk.
   Stir in the vanilla extract.

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6. Add peaches:
   Gently fold the diced peaches into the batter.

7. Bake:
   Pour the batter into the prepared pan(s) and bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool:
   Let the cake cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.

9. Prepare the glaze:
   In a small bowl, whisk together the powdered sugar, peach juice (or milk), and vanilla until smooth.

10. Decorate:
    Drizzle the glaze over the cooled cake and top with fresh peach slices if desired.

 Notes

• If fresh peaches aren’t available, canned or frozen (and thawed) peaches can be used.

• Add a hint of cinnamon or nutmeg for a warm, spiced flavor.

• Store the cake covered at room temperature for up to 2 days or refrigerated for up to 5 days.

 Conclusion

This Peach Buttermilk Pound Cake is the perfect blend of moist texture and fruity sweetness.
Easy to make and stunning to serve, it’s a crowd-pleasing dessert that’s perfect for any gathering or special occasion!

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