Peach Buttermilk Pound Cake (Page 2 ) | July 9, 2025

 

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.

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.

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• Serve with whipped cream or vanilla ice cream for an extra treat!

Next: Paula Deen’s 5-Minute Fudge

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