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Driven by a passion that borders on obsession that developed in me at a very young age I always knew I was going to be a chef.

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Address:   Greenville, SC
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Chef Veera

Grilled Lemon Cake & Peaches

Soaking up Summer Flavors


Summer is fleeting – before it ends, I wanted to indulge in the ultimate summer dessert – grilled lemon cake with grilled peaches.


Fresh peaches from the Farmers market here in SC are already at their best – sweet, juicy and tender – so it only takes the smallest effort of grilling them to transform them into the most delectable dessert. Quick cooking them over a hot grill brings out their natural juices and intensifies their summer sweetness.


I love this cake recipe that uses Lemon EVOO and sour cream making it moist, light and absolutely delicious. I often serve this cake plain or with a lemon curd icing but it gets taken to a whole new level when you brush the cut edges with lemon oil and grill it. YUMMMM! If you’ve never grilled cake you are missing out, so BE BRAVE and grill this outdoors, or on a grill pan on your stove. The heat caramelizes the sugars in the cake and deepens the flavor to pure deliciousness.


Serve the cake and peaches with some whipped cream or ice cream, but don’t forget the sauce! It is the secret sauce on this dessert that truly transforms it — a light summery combination of Peach Apricot vinegar and honey that adds a juicy, tangy sweetness that pairs incredibly with the textures and flavors of the grilled cake, peaches and whipped cream.


So, indulge in this dessert as you soak up the last days of summer!


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Grilled Lemon Cake with Grilled Peaches





1 package vanilla box cake mixture

1 cup (8 oz.) sour cream

4 eggs

¼ cup sugar

1 cup O&V Lemon Olive oil *

¼ teaspoon lemon extract

½ cup O&V Lemon EVOO to grease the pan & brush the peaches and cake slices pieces to grill

6 peaches

¼ cup O&V Peach Apricot vinegar *

2 tablespoons O&V Peach honey *

Basil or Mint leaves for garnish






Preheat oven to 325 degrees. Grease a 9 x 13 baking pan with a little Lemon EVOO.

Mix the sour cream, eggs, sugar, 1 cup of oil and lemon extract in a bowl.

Add the box cake mix and combine well. Pour into the prepared pan and bake for 40 – 45 minutes.


Slice the cake, brush the cut edges with Lemon olive oil and place on a medium- hot grill for 1-2 minutes on each side until the grill marks appear.


Halve or quarter the peaches, and brush the cut sides with Lemon EVOO. Place cut side down on a medium hot grill for about 2-3 minutes. Flip to the other cut side for an additional 2-3 minutes.


In a small bowl combine the Peach Apricot vinegar and peach honey


Serve a slice of grilled cake topped with grilled peach quarters. Drizzle with peach-apricot vinegar and honey mixture and garnish with a swirl of whipped cream or ice cream and a mint or basil leaf






Serves 12

Active Time: 15 minutes Total Time: 1 hour






* The O&V fused flavored Lemon EVOO is what gives this cake its delicious citrusy flavor. You can make the cake with an unflavored EVOO and double the lemon extract but the flavor will be more artificial lemon tasting than when you use the oil to add flavor. The Peach Apricot vinegar and Peach Honey (available at most Oil & Vinegar stores) intensify the flavors of this dessert. You can find other fruity vinegars and use a plain, local honey if you prefer, but remember to use really high-quality ingredients that maximize the flavors of your dessert.




Categories: Dessert, Grilled Peaches, Grilled Cake, Peach Apricot Vinegar, Peach Honey, Lemon EVOO, Summer Dessert, Ultimate Summer Dessert, Summer Entertaining,


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