Peaches and cream cake


  • Prep Time30 mins
  • Total Time1 hr 15 mins
  • Makes10 Servings
*PLUS 45 min cooling time
Peaches and cream cake
Chatelaine Triple Tested

Ripe, juicy peaches top a fluffy layer of whipped cream and lime-drizzled cake for a divine weekend dessert.


  • 1 1/2 cups all-purpose flour

  • 1 1/2 tsp baking powder

  • 1/4 tsp salt

  • 2/3 cup unsalted butter, at room temperature

  • 3/4 cup granulated sugar

  • 3 eggs

  • 3 tbsp milk

  • 4 tsp lime zest

  • 2 tsp vanilla

  • 2 tbsp lime juice

  • 2 tbsp granulated sugar

  • 1 1/2 cups 35% cream

  • 2 tbsp icing sugar

  • 3 large peaches, unpeeled, cut into wedges


  • PREHEAT oven to 350F. Butter an 8-in. round cake pan and line bottom with parchment.

  • STIR flour with baking powder and salt in a medium bowl.

  • BEAT butter with 3/4 cup granulated sugar in a large bowl, with an electric mixer on medium, about 1 min. Add eggs, 1 at a time, beating well after each addition. Beat in milk, lime zest and vanilla. Reduce speed and gradually beat in flour mixture until until just blended.

  • SCRAPE batter into a prepared pan and smooth top.

  • BAKE in centre of oven until a cake tester inserted in centre of cake comes out clean, about 35 min.

  • BOIL lime juice with 2 tbsp granulated sugar in a small saucepan until sugar is dissolved. Set aside to cool.

  • COOL cake in pan on rack for 15 min, then turn out onto rack. Remove parchment. Brush top of cake with lime syrup. Cool completely, about 45 min.

  • WHIP cream with icing sugar until soft peaks form, 1 to 2 min.

  • SPREAD whipped cream on cake. Top with peaches.

Nutrition (per serving)

Calories 412, Protein 6g, Carbohydrates 39g, Fat 27g, Sodium 139mg.