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Delicious Peach Buttermilk Pound Cake Recipe

Peach Buttermilk Pound Cake

This Peach Buttermilk Pound Cake is a comforting and easy-to-make dessert that brings smiles and cozy feelings, perfect for any occasion!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course: Dessert
Cuisine: Southern
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups all-purpose flour The foundation of our cake, providing structure.
  • 1 tsp baking powder For that perfect rise.
  • 0.5 tsp baking soda Helps the cake stay light and fluffy.
  • 0.5 tsp salt Enhances all the flavors.
  • 0.5 cups unsalted butter softened
  • 1 cup granulated sugar Sweetens the cake beautifully.
  • 3 large eggs Binds everything together and adds richness.
  • 1 tsp vanilla extract A delightful hint of flavor.
  • 0.5 cups buttermilk Keeps the cake moist and tender.
  • 1.5 cups fresh peaches peeled and diced
  • 1 tbsp lemon juice Brightens the flavor of the peaches.
  • Powdered sugar for dusting

Equipment

  • 9x5 inch Loaf Pan
  • medium bowl
  • Large Mixing Bowl

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan to ensure an easy release.
  2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside for now.
  3. Step 3: In a large mixing bowl, cream the softened butter and granulated sugar together until it becomes light and fluffy.
  4. Step 4: Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
  5. Step 5: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing until just combined.
  6. Step 6: Toss the diced peaches with lemon juice to prevent browning, then gently fold them into the batter.
  7. Step 7: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  8. Step 8: Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
  9. Step 9: Once baked, allow the cake to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
  10. Step 10: For an extra special touch, dust with powdered sugar before serving.

Notes

To keep your cake fresh, store it in an airtight container. It will last at room temperature for about 2-3 days. If you want to keep it longer, refrigerate it for up to a week or freeze for up to 3 months.