Grilled Peach Trifle with Lemon Buttermilk Cake - Dinner With Julie

Ingredients

• 4 to 6 freestone peaches, cut in half and pitted
• 1/3 cup sliced almonds, toasted
• 1 cup sugar
• 1/2 cup 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
• juice and finely grated zest of a lemon
• 2 cups frozen or fresh raspberries
• 1/2 cup sugar
• 1/2 cup water
• 1 tsp lemon juice
• 1 1/2 cups 35% whipping cream
• 1/4 cup icing sugar
• 3/4 tsp almond extract
• 1/2 tsp vanilla