Ingredients
For the best Southern Peach Buttermilk Pound Cake, measure the ingredients carefully and bring the refrigerated items to room temperature.
For the Peach Buttermilk Cake
- 1 cup (226 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 4 large eggs, at room temperature
- 3 cups (375 g) all-purpose flour, divided
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- 1 cup (240 ml) buttermilk, at room temperature
- 2 teaspoons pure vanilla extract
- ¼ teaspoon almond extract, optional
- 2 cups diced peaches
- 1 tablespoon fresh lemon juice
For the Peach Filling
- ½ cup (113 g) unsalted butter, softened
- 2 cups (240 g) confectioners’ sugar
- 2–3 tablespoons peach purée or peach preserves
- ½ teaspoon vanilla extract
- Pinch of salt
For the Peach Glaze
- 1½ cups (180 g) confectioners’ sugar
- 2–3 tablespoons peach nectar, peach purée, or milk
- ½ teaspoon vanilla extract
- Pinch of salt
For Decorating
- 1–2 fresh peaches, thinly sliced
- Lemon juice for brushing the peach slices, optional
Ingredient Notes
Butter
Use unsalted butter so you can control the salt in the cake. It should be soft enough to indent when pressed but not melted or oily. Butter that is too cold will not combine properly with the sugar, while melted butter cannot hold the air needed for a lighter crumb.
Buttermilk
Cultured buttermilk contributes moisture, a pleasant tang, and acidity. Use full-fat buttermilk if available for the richest result.
If you cannot find buttermilk, combine 1 tablespoon of lemon juice or white vinegar with enough milk to make 1 cup. Let it stand for approximately five minutes. This substitute works in a pinch, although commercially cultured buttermilk generally provides a fuller flavour.
Peaches
Fresh ripe peaches offer the brightest flavour. Choose fruit that yields slightly when pressed but is not bruised or extremely soft.
Frozen peaches should be thawed, drained, and patted dry before dicing. Canned peaches should also be drained thoroughly. Excess liquid can make the cake dense or create wet areas around the fruit.
Flour
All-purpose flour provides enough structure to support the peaches and layered presentation. Measure it by weight when possible. If using measuring cups, spoon the flour into the cup and level it without packing.
Readers interested in improving their general baking technique can also visit your internal guide to measuring flour correctly.
Extracts
Vanilla complements the butter and fruit. A small amount of almond extract is optional, but it intensifies the stone-fruit character of the peaches. Do not add too much because almond extract can quickly dominate the cake.