Lemon & Pear Pound Cake

Makes a delicious strawberry shortcake.

Lemon & Pear Pound Cake

Angie Halten
Makes a delicious strawberry shortcake.
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Servings 12


  • 2 16 oz canned pear halves in juice or light syrup, drained & puréed
  • 2 Tbsp butter or margarine
  • 2 Tbsp oil
  • 2 1/2 cups GF flour mix
  • 1 cup soy flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 5 tsp baking soda
  • 1 3/4 cups sugar divided
  • 1 cup buttermilk or milk alternative + 1 Tbsp vinegar
  • 1 Tbsp vanilla
  • Zest from one lemon
  • 1 tsp almond
  • 6 eggs divided, separated


  • In a sauce pan place puréed pears and cook over medium heat, stirring almost constantly, until liquid is reduced to about one cup. Allow to cool completely. Set aside.
  • Melt butter over medium heat, cooking until the butter turns a light, nutty brown, about 60 seconds. Remove from heat, add oil and set aside.
  • In a bowl, mix flours, salt, and leveners together.
  • In another bowl, combine pear puree, butter mixture, 1 1/2 cups of sugar, buttermilk, extracts, zest, and 2 egg yolks. Whisk until smooth. Set aside.
  • In another bowl, 4 egg whites until soft peaks form, then start gradually adding 1/4 cup of sugar until firm peaks form.
  • Gently fold the dry ingredients into the pear purée mixture alternately with the beaten whites, until all is combined. Pour into a greased/floured bundt pan and bake at 350°F for 40-45 minutes or until done.
  • Let cool in pan for 5 minutes, then turn out onto a rack to cool.


Topping Suggestions:
Dust with icing sugar, brush with melted lemon marmalade brushed, or a thin glaze of lemon icing.
Tried this recipe?Let us know how it was!
See also
Spice Cake


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