Peach Buttermilk Pound Cake

Here’s a delicious Peach Buttermilk Pound Cake recipe that’s rich, moist, and full of summer flavor:

🍑 Peach Buttermilk Pound Cake

Ingredients

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened

• 2 ½ cups granulated sugar

• 4 large eggs

• 3 cups all-purpose flour

• ½ tsp baking soda

• ½ tsp salt

• 1 cup buttermilk

• 1 tsp vanilla extract

• 2 cups peeled, chopped fresh peaches (or drained canned peaches)

• Optional: ½ tsp ground cinnamon or nutmeg (for warmth)

For the Glaze (optional):

• 1 cup powdered sugar

• 1–2 tbsp buttermilk

• ½ tsp vanilla extract

Instructions

1. Preheat Oven:
   Preheat to 325°F (163°C). Grease and flour a 10-inch bundt pan or tube pan.

2. Cream Butter & Sugar:
   In a large mixing bowl, cream the butter and sugar until light and fluffy (about 3–5 minutes).

3. Add Eggs:
   Beat in eggs one at a time, mixing well after each addition.

4. Combine Dry Ingredients:
   In a separate bowl, whisk together flour, baking soda, and salt.

5. Add Dry & Wet Alternately:
   Add flour mixture to the creamed mixture in three parts, alternating with the buttermilk, starting and ending with the flour. Stir in vanilla.

6. Fold in Peaches:
   Gently fold in chopped peaches (and optional spices if using).

7. Bake:
   Pour batter into prepared pan. Bake for 60–75 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool:
   Let cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.

9. Glaze (Optional):
   Mix glaze ingredients and drizzle over cooled cake.

📝 Tips:

• Use ripe but firm peaches for best texture.

• Add a splash of almond extract for a flavor twist.

• Great served with whipped cream or vanilla ice cream.