Peach Buttermilk Pound Cake
A moist and fluffy dessert bursting with fresh peach flavor and the tangy richness of buttermilk, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup buttermilk Can substitute with yogurt
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 2 cups fresh peaches, diced Use ripe peaches for best flavor
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, approximately 3-5 minutes.
- Add eggs one by one, mixing well after each addition.
- Stir in the vanilla extract.
- In a separate bowl, combine the all-purpose flour and baking powder. Gradually mix into the creamed mixture, alternating with buttermilk, starting and ending with flour.
- Fold in the diced peaches gently.
- Pour the batter into the prepared bundt pan and smooth the top.
Baking
- Bake in the preheated oven for 60-70 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Serving
- Slice and enjoy! This cake is great on its own or with a scoop of vanilla ice cream.
Notes
Store leftovers in an airtight container for up to 3 days or refrigerate for up to a week. The cake freezes well for up to 2 months. To reheat, thaw and warm individual slices in the microwave.