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Peach Buttermilk Pound Cake

A moist and tender pound cake made with fresh peaches and buttermilk, topped with a sweet peach glaze.

  • Yield: 10 1x

Ingredients

Scale
  • For the Pound Cake:
  • 2 1/2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 cup buttermilk
  • 2 cups fresh peaches, peeled and diced
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • For the Peach Glaze:
  • 1 cup powdered sugar
  • 3 tbsp peach puree
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • For Garnish (optional):
  • Fresh peach slices
  • Light dusting of powdered sugar
  • Thyme sprigs

Instructions

  1. 1. Preheat oven to 350°F (175°C) and grease a bundt or loaf pan.
  2. 2. Cream butter and sugar together until light and fluffy.
  3. 3. Add eggs one at a time, mixing well after each addition.
  4. 4. Stir in vanilla extract.
  5. 5. In a separate bowl, whisk flour, baking powder, and salt.
  6. 6. Alternately add dry ingredients and buttermilk to the butter mixture, mixing until just combined.
  7. 7. Gently fold in diced peaches.
  8. 8. Pour batter into prepared pan and smooth the top.
  9. 9. Bake for 55–65 minutes, or until a toothpick comes out clean.
  10. 10. Allow cake to cool completely before removing from pan.
  11. 11. Whisk powdered sugar, peach puree, lemon juice, and vanilla until smooth.
  12. 12. Drizzle glaze over cooled cake.
  13. 13. Garnish with fresh peach slices and optional thyme.
  • Author: Chef Stella

Nutrition

  • Calories: 390
  • Sugar: 40g
  • Fat: 16g
  • Carbohydrates: 56g
  • Protein: 5g