Lemon & Pear Pound Cake

Makes a delicious strawberry shortcake.

Lemon & Pear Pound Cake
Prep time:
Cook time:
Total time:
Serves: 12
Makes a delicious strawberry shortcake.
  • 2 16oz canned pear halves (in juice or light syrup), drained & puréed
  • 2 Tbsp butter or margarine
  • 2 Tbsp oil
  • 2½ cups GF flour mix
  • 1 cup soy flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 5 tsp baking soda
  • 1¾ 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
  1. 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.
  2. 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.
  3. In a bowl, mix flours, salt, and leveners together.
  4. In another bowl, combine pear puree, butter mixture, 1½ cups of sugar, buttermilk, extracts, zest, and 2 egg yolks. Whisk until smooth. Set aside.
  5. In another bowl, 4 egg whites until soft peaks form, then start gradually adding ¼ cup of sugar until firm peaks form.
  6. 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.
  7. 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.



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