Grilled Peach Trifle with Lemon Buttermilk Cake

Grilled Peach Trifle with Lemon Buttermilk Cake


Having spent the better part of the last 20 years grilling, it isn’t always easy to surprise me with something new or innovative on the grill. So when I heard that chefs Michael Allemeier, Devan Rajkumar and Richard Julien were teaming up with Dairy Farmers of Canada to launch a series of easy and unique grilling recipes featuring cream I was intrigued to say the least!

Each chef developed two recipes that can be found at including this delicious dessert developed by Chef Allemeier. I baked a nut-free version of the cake and really loved the use of fresh lemons, raspberries and peaches in the recipe. The cake was gobbled up by my kids and their friends as quickly as I cut it. The sweet caramelized peaches go perfectly with the slight tartness of the raspberry syrup and lemon in the cake. The whipped cream ties the whole thing together with a cool, velvety finish that puts this whole dessert over the top.

Grilled Peach Trifle with Lemon Buttermilk Cake Slice

Grilled Peach Trifle with Lemon Buttermilk Cake

Prep Time: 30 mins; Cooking Time: 35 – 40 mins
Serves: 8 to 12
Recipe by chef Michael Allemeier


4 to 6 freestone peaches, cut in half and pitted

Lemon Buttermilk Cake:
1 cup granulated sugar
1/2 cups butter, room temperature
1 tsp vanilla
2 eggs
1 1/2 cups all-purpose flour
1/4 tsp each, baking soda, baking powder and salt
6 tbsp buttermilk
1 lemon, zest finely grated and juiced (about 3 tbsp)

Raspberry Syrup:
2 cups fresh raspberries
1/2 cup each, granulated sugar and water
1 tsp lemon juice

Whipped Cream:
1 1/2 cups 35% cream
1/4 cup icing sugar
1/2 tsp vanilla


  1. 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.
  2. 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.
  3. 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.
  4. Bake for about 35 to 40 minutes until tester inserted in center comes out clean. Let cool in pan on rack for 10 minutes. Carefully remove from pan and cool on rack completely.
  5. Raspberry Syrup: In a medium saucepan, combine raspberries, sugar, water and juice; bring to a simmer on high heat, stirring frequently. Reduce heat to medium and simmer 5 minutes 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.
  6. Preheat grill to medium-high heat. Place peaches cut side down on greased grill; grill covered for 3 to 4 minutes or until grill marks appear. Turn peaches over and grill 1 to 2 minutes longer. Cool to room temperature or up to 6 hours.
  7. Whipped Cream: In a chilled bowl, whip cream, icing sugar, and vanilla extract until stiff peaks form.
  8. To assemble: On a serving platter, place cake. Drizzle with 3/4 cup (175 mL) of the raspberry syrup. Spread cream to the edges. Place grilled peach halves on top. Drizzle remaining raspberry syrup. Serve immediately. Enjoy!


  • Prepare components of this recipe ahead and when ready to enjoy, whip cream and assemble.
  • The Lemon Buttermilk Cake keeps well for several days, wrapped well in plastic wrap and stored at room temperature.
  • If fresh peaches are not available, substitute canned peach halves, well drained.

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