
ADVERTISEMENT
Peach Buttermilk Pound Cake
Moist, buttery, and bursting with juicy peach flavor! Perfect for summer gatherings or as a show-stopping dessert.
Ingredients:
For the Cake:
-
1 cup unsalted butter, softened
-
2 ½ cups granulated sugar
-
4 large eggs
ADVERTISEMENT
-
3 cups all-purpose flour
-
½ tsp baking soda
-
½ tsp salt
-
1 cup buttermilk
-
1 tsp vanilla extract
ADVERTISEMENT
-
1½ cups fresh peaches, peeled and diced
For the Peach Glaze:
-
1 cup powdered sugar
-
2–3 tbsp peach juice or milk
-
Sliced fresh peaches (for garnish, optional)
ADVERTISEMENT
Instructions:
1. Preheat & Prep
Preheat oven to 325°F (165°C). Grease and flour a bundt pan or 9-inch round pans.
2. Cream Butter & Sugar
In a large bowl, cream butter and sugar together until light and fluffy (about 4 minutes).
3. Add Eggs
Add eggs one at a time, beating well after each addition.
4. Combine Dry Ingredients
In a separate bowl, whisk flour, baking soda, and salt.
5. Mix Wet Ingredients
In another bowl, combine buttermilk and vanilla.
ADVERTISEMENT
6. Alternate Mixing
Add flour mixture to the butter mixture alternately with buttermilk mixture. Begin and end with flour. Mix until just combined.
7. Fold in Peaches
Gently fold in diced peaches.
8. Bake
Pour batter into prepared pan and bake for 60–70 minutes, or until a toothpick comes out clean.
9. Cool
Let the cake cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.
10. Glaze
Whisk glaze ingredients together until smooth. Drizzle over the cooled cake and top with fresh peach slices if desired.
Tips:
-
Use ripe but firm peaches for best texture.
-
Cake stores well refrigerated for up to 5 days.
-
Serve with whipped cream or vanilla ice cream for an extra treat!
-
Thank you for following me on Facebook
for more recipes click here
ADVERTISEMENT