Layers of lemony sponge cake, a slight tang of buttermilk with whipped cream, almonds and fresh peaches— these are the flavours of summer and they are the stars of the show in this irresistible grilled peach trifle with lemon buttermilk cake.
Ingredients for Grilled Peach Trifle with Lemon Buttermilk Cake
Lemon Buttermilk Cake
1 cup sugar
½ cup butter, room temperature
1 tsp vanilla
2 eggs
1½ cups all-purpose flour
¼ tsp each, baking soda, baking powder and salt
6 tbsp buttermilk
1 lemon, zest finely grated and juiced
Raspberry Syrup
2 cups frozen or fresh raspberries
½ cup each, granulated sugar and water
1 tsp lemon juice
Almond Whipped Cream
1½ cups 35% whipping cream
¼ cup icing sugar
¾ tsp almond extract
½ tsp vanilla
4 to 6 freestone peaches, cut in half and pitted
1/3 cup toasted sliced almonds
Directions for Grilled Peach Trifle with Lemon Buttermilk Cake
Lemon Buttermilk Cake: Pre-heat oven to 325°F (160°C). Lightly butter a 10-inch (25 cm) non-stick springform pan; line bottom with parchment paper. Set aside.
In a large bowl, using an electric mixer on medium speed, beat together sugar, butter and vanilla, until creamy and smooth. Beat in eggs, 1 at a time.
Sift flour, baking soda, baking powder and salt into a small bowl. Reduce speed to low and slowly add the flour mixture, alternating with the buttermilk until well mixed. Add lemon zest and juice; mix well. Spread into the prepared pan; smooth top.
Bake for about 35 to 40 min, until tester inserted in centre comes out clean. Let cool in pan on rack for 10 min. Carefully remove from pan and cool on rack completely.
Raspberry Syrup: In a medium saucepan, combine raspberries, sugar, water and juice; bring to a simmer on high, stirring frequently. Reduce heat to medium and simmer 5 min, or until raspberries are completely broken down. Strain through a fine meshed sieve, pressing on berries to extract juice. Discard seeds and refrigerate syrup to cool completely.
Preheat grill to medium-high. Place peaches cut side down on greased grill; grill covered for 3 to 4 min, or until grill marks appear. Turn peaches over and grill 1 to 2 min longer. Cool to room temperature or up to 6 hours.
Almond Whipped Cream: In a chilled bowl, whip cream, icing sugar and almond and vanilla extracts until stiff peaks form.
To assemble: On a serving platter, place cake. Cut a wafer-thin horizontal slice off the top of the cake (and enjoy). Drizzle with ¾ cup (175 mL) of the raspberry syrup. Spread almond cream to the edges. Place grilled peach halves on top. Drizzle remaining raspberry syrup and sprinkle with almonds. Serve immediately. Enjoy!
Tip: Prepare components of this recipe ahead and when ready to enjoy, whip cream and assemble. The cake keeps well for several days, wrapped well in plastic wrap and stored at room temperature or freeze for 3 to 4 weeks.
Recipe courtesy of Chef Michael Allemeier. Updated August 2026.
