To Make Pound Cake:

1. In a small mixing bowl, combine all-purpose flour, baking powder and salt. Set aside.
2. In mixing bowl, or bowl from stand mixer, beat butter and sugar for one minute until light and creamy.
3. Gradually mix in beaten eggs.
4. On low speed, stir in half of the milk, half of the dry ingredients, vanilla, then remaining milk and dry ingredients alternately.
5. Turn into greased 9-x5-inch loaf pan.
6. Bake in 325°F oven for 1 hour.
7.  Cool in pan for 5 minutes, then invert onto cooling rack.  Allow to cool on rack while you prepare other layers of the trifle.

To make custard layer:

1. Mix custard powder and sugar in a large saucepan.
2. Gradually add in milk, stirring constantly with whisk until blended.
3. Bring to boil over medium heat, stirring frequently until thickened.
4. Remove from heat.
5. Cool for a few minutes, then cover with plastic wrap. The plastic wrap should just be touching the top of the custard. This will prevent a skin from forming on the custard.
6. Set aside.

Make the whipped cream layer:

1. In bowl from stand mixer with whisk attachment, combine whipping cream and powdered sugar. Beat on low speed and gradually increase speed as mixture thickens.  
2. Beat until stiff peaks form.

To assemble trifle:

1. Slice pound cake into 1″ thick slices. Place on cutting board.
2. Top with peach jam, then cut into approximately 1 and 1/2-inch cubes. 
3. Place pound cake cubes evenly in bottom of trifle bowl. 
4. Spread 1/2 of the custard evenly over top of the pound cake layer. 
5. Spread 1/2 of the whipped cream next.
6. Carefully place sliced peaches along the outer edge of the trifle bowl, standing upright. The sliced peaches in the middle can lay flat.
7. Top with another layer of pound cake, followed by custard and peaches.
8. The top layer will be whipped cream.  You can either smooth it out with a spatula or use a 1M piping tip and decorator bag to pipe small rosettes on top. 
9. Garnish with a few peach sliced peaches.
10. Chill at least one hour before serving.