Glazed Lemon Pear Cake Recipes

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GLAZED LEMON CAKE



Glazed Lemon Cake image

My mother baked this moist treat when I was a child. I loved the lemon glaze and light cake as much then as my children do now. - Missy Andrews, Rice, Washington

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 7

1 package white cake mix (regular size)
1 package (3.4 ounces) instant lemon pudding mix
3/4 cup canola oil
3 large eggs, room temperature
1 cup lemon-lime soda
1 cup confectioners' sugar
2 tablespoons lemon juice

Steps:

  • Preheat oven to 350°. In a large bowl, combine the cake mix, pudding mix, oil and eggs; beat on low speed or 30 seconds. Beat on medium for 2 minutes. Gradually beat in soda just until blended. , Pour into a greased 13x9-in. baking dish. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. , In a small bowl, combine the confectioners' sugar and lemon juice until smooth; carefully spread over warm cake. Cool on a wire rack.

Nutrition Facts : Calories 378 calories, Fat 17g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 419mg sodium, Carbohydrate 53g carbohydrate (36g sugars, Fiber 1g fiber), Protein 3g protein.

GLAZED LEMON-PEAR CAKE



Glazed Lemon-Pear Cake image

Lemon and pear "pair" up to create a brunch-worthy cake.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h30m

Yield 16

Number Of Ingredients 13

3 3/4 cups Gold Medal™ all-purpose flour
3 teaspoons baking powder
1/2 teaspoon ground allspice
1/4 teaspoon salt
1 1/4 cups butter, softened
1 3/4 cups granulated sugar
5 eggs
1 1/4 cups milk
1 cup shredded peeled pears
1 cup finely chopped walnuts, toasted
1 1/2 teaspoons grated lemon peel
1 1/2 cups powdered sugar
3 tablespoons fresh lemon juice

Steps:

  • Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening (do not use cooking spray); lightly flour.
  • In medium bowl, mix flour, baking powder, allspice and salt; set aside. In large bowl, beat butter and granulated sugar with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on high speed 3 minutes, scraping bowl occasionally, until light and fluffy. Add eggs, one at a time, beating well after each addition. On low speed, alternately add flour mixture, about 1 cup at a time, and milk, about 1/2 cup at a time, beating just until blended after each addition. Fold in pears, walnuts and 3/4 teaspoon of the lemon peel. Pour batter into pan.
  • Bake 1 hour or until toothpick inserted halfway between side and center of pan comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
  • In small bowl, mix powdered sugar, lemon juice and remaining 3/4 teaspoon lemon peel until smooth and thin enough to drizzle. Spoon over cake, allowing some to drizzle down side.

Nutrition Facts : Calories 446, Carbohydrate 58 g, Fat 4, Fiber 1 g, Protein 7 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 301 mg

HONEY-GLAZED PEAR UPSIDE-DOWN CAKE



Honey-Glazed Pear Upside-Down Cake image

This delightful cake emerges from the oven as golden as a pear tarte Tatin, but with a moist, cake-y layer that sops up all of the luscious pear drippings. Let the oohs and aahs begin.

Provided by Melissa Clark

Categories     pies and tarts, dessert

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 11

1/4 cup chestnut or other intense honey
4 small or 3 large Bosc pears, peeled, quartered lengthwise and cored
3 sprigs fresh thyme (optional)
1 cup sugar
Finely grated zest of 1 lemon
2 large eggs
1 tablespoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
1/2 cup (1 stick) plus 1 tablespoon unsalted butter, melted and cooled
1/4 cup sliced almonds

Steps:

  • Preheat oven to 350 degrees. In a 9-inch ovenproof skillet (not nonstick), simmer honey until it begins to reduce, caramelize and darken in color, 6 to 10 minutes. Do not let honey burn; if it starts to smell burned, turn off heat.
  • Arrange pears, close together and cut-side up, in a circular pattern in skillet, stem ends pointing toward center. Simmer over medium heat, turning them from one cut side to the other, until they begin to turn golden, about 10 minutes.
  • Flip pears over to cut-side down and scatter with thyme sprigs if using. Transfer skillet to oven and roast, uncovered, until very tender, about 25 minutes.
  • Meanwhile, in a large bowl, whisk together sugar and lemon zest. Whisk in eggs and vanilla. Fold in flour and salt; stir in 1/2 cup butter.
  • When pears are soft, remove skillet from oven, discard thyme sprigs and brush edges of pears with remaining 1 tablespoon melted butter. Pour batter on roasted pears and scatter almonds over batter. Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes. Let cake cool for 30 minutes in pan. Run an offset spatula along edges of pan to loosen cake; carefully invert cake onto a serving platter. Serve warm or cooled.

Nutrition Facts : @context http, Calories 415, UnsaturatedFat 6 grams, Carbohydrate 65 grams, Fat 16 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 95 milligrams, Sugar 45 grams, TransFat 1 gram

LEMON-GLAZED CARDAMOM PEAR TEA BREAD



Lemon-Glazed Cardamom Pear Tea Bread image

Provided by Nancy Harmon Jenkins

Categories     brunch, dessert

Time 1h15m

Number Of Ingredients 17

1/2 cup vegetable oil, plus oil for greasing pans
1 cup freshly pureed ripe pears (about 2 medium-size, peeled and cored)
1 egg, slightly beaten
2 teaspoons grated lemon peel
1/4 cup milk
2 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon freshly ground cardamom seeds
1/2 cup chopped walnuts or pecans
1 cup confectioners' sugar
1 tablespoons lemon juice
1/2 teaspoon freshly ground cardamom seeds (see note)
Pinch of salt
1 to 2 tablespoons cream or milk
1 teaspoon butter, softened

Steps:

  • Preheat the oven to 350 degrees. Grease one 9 1/2-by-5 1/2-inch loaf pan or three 5 1/4-by-3 1/2-inch loaf pans.
  • To make the bread, combine the oil, pears, egg, lemon peel and milk in a small bowl. In a mixing bowl, stir together the flour, sugar, baking powder, salt and cardamom seeds. Fold in the pear mixture until the dry ingredients are moistened. Stir in the nuts. Spoon the dough into the prepared pan or pans. Bake 55 to 60 minutes for a large loaf or 35 to 45 minutes for smaller loaves, or until they test done. Remove from the pan and cook on a rack.
  • While the bread bakes, stir together the glaze ingredients. Spoon the glaze over the still-warm bread. Continue to cool.

Nutrition Facts : @context http, Calories 316, UnsaturatedFat 13 grams, Carbohydrate 41 grams, Fat 15 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 2 grams, Sodium 198 milligrams, Sugar 20 grams, TransFat 0 grams

CARAMEL-GLAZED PEAR CAKE



Caramel-Glazed Pear Cake image

Bake this caramel-glazed pear cake as a fitting dessert to end a fall meal.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 12

Number Of Ingredients 13

4 ripe Bartlett pears, peeled, chopped (about 3 cups)
1 tablespoon granulated sugar
3 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3 eggs
2 1/4 cups granulated sugar
1 1/4 cups vegetable oil
3 teaspoons vanilla
1 1/2 cups coarsely chopped pecans
1/4 cup butter or margarine, softened
1/4 cup packed light brown sugar
1/4 cup whipping cream

Steps:

  • Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour. In medium bowl, gently toss pears and 1 tablespoon granulated sugar; let stand 5 minutes.
  • Meanwhile, in another bowl, mix flour, baking soda and salt. In large bowl, beat eggs, 2 cups of the granulated sugar, the oil and 2 teaspoons of the vanilla with electric mixer on medium speed until blended. Gradually add flour mixture, beating on low speed until blended. Fold in pears and pecans. Pour batter into pan.
  • Bake 1 hour or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to cooling rack.
  • In 1-quart heavy saucepan, heat butter, brown sugar, remaining 1/4 cup granulated sugar and the whipping cream to boiling over high heat, stirring constantly; boil 1 minute without stirring. Remove from heat; stir in remaining 1 teaspoon vanilla. Cool until slightly thickened. Drizzle glaze over warm cake. Let stand until set.

Nutrition Facts : Calories 650, Carbohydrate 73 g, Fat 5 1/2, Fiber 3 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 360 mg

LEMON GLAZED CAKE



Lemon Glazed Cake image

A sweet, lemony, fabulous cake, especially good in the summer.

Provided by ANNETTER

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h25m

Yield 12

Number Of Ingredients 9

1 (18.25 ounce) package lemon cake mix
1 (3 ounce) package lemon flavored Jell-O® mix
¾ cup vegetable oil
½ cup water
4 eggs
⅓ cup lemon juice
2 cups confectioners' sugar
2 tablespoons butter, melted
1 tablespoon water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
  • In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in oil, 1/2 cup water and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
  • Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  • To make the Glaze: In a medium bowl, combine lemon juice and confectioners' sugar. Beat in the melted butter and 1 tablespoon water. Poke holes in the top of the cake and pour glaze over.

Nutrition Facts : Calories 451.1 calories, Carbohydrate 59.1 g, Cholesterol 78.2 mg, Fat 22.3 g, Fiber 0.4 g, Protein 5.3 g, SaturatedFat 5.7 g, Sodium 384.1 mg, Sugar 45.5 g

BEST LEMON SHEET CAKE WITH LEMON GLAZE



Best Lemon Sheet Cake with Lemon Glaze image

This is my go-to sheet cake recipe whenever I am baking for a lot of people and when there are any kids involved. It is also our standard cake for any kid's birthday. Really easy to make and everybody loves it.

Provided by diana

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h25m

Yield 24

Number Of Ingredients 10

1 tablespoon unsalted butter
1 ¾ cups unsalted butter
2 cups white sugar
2 teaspoons vanilla sugar
6 large eggs
3 cups all-purpose flour
1 tablespoon baking powder
2 lemons, zested
1 ¾ cups confectioners' sugar
¼ cup lemon juice

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a rimmed baking sheet with 1 tablespoon butter.
  • Combine 1 1/2 cups butter, sugar, and vanilla sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs one at a time and beat after each addition until well combined. Mix in flour and baking powder on low speed until well combined; mix in lemon zest.
  • Spread dough on the prepared baking sheet. Use a spatula as dough is very sticky.
  • Bake in the preheated oven until set, about 20 minutes. Let cool completely, about 30 minutes.
  • Mix confectioner's sugar and lemon juice in a small bowl and brush glaze onto the cooled cake. Allow to dry, about 15 minutes.

Nutrition Facts : Calories 270.5 calories, Carbohydrate 35.5 g, Cholesterol 78.3 mg, Fat 13.4 g, Fiber 0.5 g, Protein 3.2 g, SaturatedFat 8 g, Sodium 83.9 mg, Sugar 23.7 g

GLAZED PEAR SHORTCAKES



Glazed Pear Shortcakes image

Family and friends will savor every last crumb of this lickety-split dessert. The pound cake absorbs the apricot flavor and the warm sweetness of the pears. Special enough to serve company-and cute, too! -Fran Thomas, St. James City, Florida

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 4 servings.

Number Of Ingredients 6

2 medium pears, sliced
2 tablespoons butter
4 teaspoons apricot spreadable fruit
8 thin slices pound cake
4 teaspoons chopped walnuts
4 tablespoons whipped topping

Steps:

  • In a small cast-iron skillet, saute pears in butter until tender. Remove from the heat; stir in spreadable fruit. , Place cake slices on 4 dessert dishes; top with pear mixture, walnuts and whipped topping.

Nutrition Facts : Calories 256 calories, Fat 14g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 161mg sodium, Carbohydrate 32g carbohydrate (11g sugars, Fiber 3g fiber), Protein 3g protein.

PEAR CAKE WITH CARAMEL GLAZE



Pear Cake With Caramel Glaze image

Make and share this Pear Cake With Caramel Glaze recipe from Food.com.

Provided by Bayhill

Categories     Dessert

Time 1h20m

Yield 1 cake

Number Of Ingredients 17

1 cup vegetable oil
1 3/4 cups granulated sugar
3 eggs, beaten
1 tablespoon vanilla
1 1/2 cups all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon allspice
3 cups ripe pears, peeled, cored and chopped
1 cup pecans, chopped
1/4 cup butter or 1/4 cup margarine
1/4 cup dark brown sugar, firmly packed
2 tablespoons milk or 2 tablespoons cream
1 cup powdered sugar, sifted
1/2 teaspoon vanilla
1 pinch salt

Steps:

  • Preheat oven to 375ºF. Grease and flour a 12-cup Bundt pan; set aside.
  • In a large bowl, combine vegetable oil, granulated sugar, and beaten eggs; beat at medium speed of an electric mixer until well blended. Stir in vanilla.
  • In a medium bowl, combine flours, baking powder, baking soda, and allspice; stir well.
  • Add flour mixture to the sugar mixture alternately with the chopped pear, beating at medium speed until blended. Stir in chopped pecans.
  • Pour batter into prepared Bundt pan. Bake for 55 minutes or until a wooden pick inserted into center of cake comes out clean.
  • Let cool in pan 10 minutes; remove from pan, and let cool completely on a wire rack.
  • Spoon Caramel Glaze over cake.
  • Caramel Glaze:.
  • In a small saucepan, melt butter over medium heat; add brown sugar. Cook, stirring constantly, until sugar melts. Remove from heat. Add milk, stirring constantly.
  • Add powdered sugar, vanilla, and salt; beat at medium speed of an electric mixer until smooth.

Nutrition Facts : Calories 6785.7, Fat 363.5, SaturatedFat 70.2, Cholesterol 760.8, Sodium 2731.8, Carbohydrate 853, Fiber 46, Sugar 577, Protein 68.2

GLAZED PEAR AND PECAN CAKE



Glazed Pear and Pecan Cake image

Categories     Cake     Mixer     Egg     Fruit     Nut     Dessert     Bake     Pear     Pecan     Fall     Winter     Family Reunion     Potluck     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 12 to 14

Number Of Ingredients 14

3 cups sugar
4 eggs
3/4 cup vegetable oil
1 1/2 tablespoons pear vinegar or white wine vinegar
2 cups all purpose flour
1 tablespoon ground cinnamon
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 pounds Bosc pears (about 2 very large), peeled, cored, cut into 1/2- to 3/4-inch pieces
1 cup toasted pecan pieces
3/4 cup diced dried pear (about 3 ounces)
2 cups pear nectar
1 cup whipping cream

Steps:

  • Preheat oven to 350°F. Butter 13x9-inch baking pan. Dust pan with flour. Using electric mixer, beat 2 cups sugar with eggs, oil and vinegar in large bowl at high speed until very thick, about 4 minutes. Combine dry ingredients in medium bowl. Reserve 1/4 cup dry ingredients; mix remaining dry ingredients into egg mixture. Toss pears, pecans and dried pears with reserved dry ingredients to coat. Mix into batter. Transfer batter to prepared pan. Bake until tester inserted into center of cake comes out clean, about 1 hour.
  • Meanwhile, combine remaining 2 cup sugar, pear nectar and whipping cream in heavy small saucepan. Stir over high heat until sugar dissolves. Boil until thick, about 20 minutes. Spoon 1/2 cup glaze over hot cake. Let cool completely. (Can be prepared 1 day ahead. Cover cake and let stand at room temperature. Cover remaining glaze and chill.)
  • Rewarm glaze in heavy small saucepan over low heat. Cut cake into squares. Spoon glaze over and serve.

GLAZED PEARS



Glazed Pears image

Make and share this Glazed Pears recipe from Food.com.

Provided by Sharon123

Categories     Dessert

Time 30m

Yield 12 serving(s)

Number Of Ingredients 4

2 lemons, juice of
16 pears, unpeeled (a mix of Anjou, green, red, and Bartlett is good)
2 tablespoons unsweetened butter
4 tablespoons brown sugar (or to taste)

Steps:

  • In a large bowl, mix the lemon juice with 2 cups of water.
  • Core the pears, slice them lengthwise into wedges, then chop into bite size pieces. Place the pears into the lemon water as your work, to prevent them from turning brown.
  • Drain pears and pat dry with paper towels.
  • In a large skillet, melt butter. Add the pears and cook over medium heat until the juices are released, about 10 minutes, stirring occasionally. Sprinkle the sugar over the pears, and keep cooking until the juices are absorbed, and the pears are glazed. Watch carefully so as not to burn the pears.
  • Sprinkle pears with lemon juice and cook just a little longer. Taste and adjust with more lemon, if needed. Enjoy!

BUTTERMILK CAKE WITH LEMON-AND THYME-GLAZED PEAR COMPOTE AND GREEK YOGURT ICE CREAM



Buttermilk Cake with Lemon-and Thyme-Glazed Pear Compote and Greek Yogurt Ice Cream image

Provided by Mathew Rice

Categories     Dessert     Bake     Yogurt     Lemon     Pear     Summer     Thyme     Buttermilk     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 21

Pear compote:
3/4 cup sugar
1/2 cup water
2 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons finely grated lemon peel, divided
1 1/2 teaspoons fresh thyme leaves, divided
1 pound firm but ripe Bosc pears, peeled, halved, cored, cut into 1/2-inch cubes (about 2 1/2 cups)
Cake:
1 cup plus 2 tablespoons all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
1 large egg
1 large egg yolk
1/4 cup buttermilk
1/2 teaspoon vanilla extract
2 tablespoons crème fraîche or sour cream
Greek Yogurt Ice Cream
Special Equipment
8-inch-diameter cake pan with 2-inch-high sides

Steps:

  • For pear compote:
  • Combine 3/4 cup sugar, 1/2 cup water, lemon juice, 3/4 teaspoon lemon peel, and 3/4 teaspoon thyme in medium saucepan. Stir over medium heat until sugar dissolves and mixture boils. Remove saucepan from heat; cover. Let steep 10 minutes. Pour syrup through fine strainer set over bowl. Return syrup to saucepan. Add 3/4 teaspoon lemon peel and 3/4 teaspoon thyme and bring to simmer. Add pear cubes and simmer over medium heat until pears are tender but still hold shape, about 10 minutes. Using slotted spoon, transfer pear to rimmed baking sheet. Boil syrup in saucepan until reduced to 1/3 cup, about 5 minutes. Transfer reduced syrup to blender. Add 1/3 cup pear pieces; puree until smooth. Transfer pear puree to medium bowl. Add remaining pear pieces to puree. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • For cake:
  • Preheat oven to 325°F. Butter 8-inch-diameter cake pan with 2-inch-high sides. Line bottom of pan with parchment paper; butter parchment. Whisk 1 cup plus 2 tablespoons flour, 11/2 teaspoons baking powder, and 1/2 teaspoon salt in medium bowl to blend. Using electric mixer, beat 3/4 cup sugar and 1/4 cup butter in large bowl until well blended. Add egg and egg yolk and beat until blended. Add flour mixture in 2 additions alternately with buttermilk in 1 addition. Beat in 1/2 teaspoon vanilla, then fold in 2 tablespoons crème fra&ircirc;che. Transfer batter to prepared cake pan; smooth top.
  • Bake cake until golden around edges and tester inserted into center comes out with some moist crumbs attached, about 45 minutes. Remove from oven and cool cake in pan on rack 15 minutes. Maintain oven temperature.
  • Invert cake onto tart pan bottom or flat platter. Peel off parchment paper. Butter same cake pan and line bottom with clean parchment paper. Spread pear compote evenly over parchment paper in pan. Carefully return cake to pan, placing bottom side down atop compote. Return to oven and bake until cake is golden and tester inserted into center comes out clean, about 15 minutes. Cool cake in pan 5 minutes. Invert cake onto platter; remove pan. Cool cake at least 20 minutes.
  • Cut cake into wedges. Serve warm with Greek Yogurt Ice Cream alongside.

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BUTTERMILK CAKE WITH LEMON- AND THYME-GLAZED PEAR ... - BON …
2009-07-08 Preheat oven to 325°F. Butter 8-inch-diameter cake pan with 2-inch-high sides. Line bottom of pan with parchment paper; butter parchment. Whisk 1 cup plus 2 tablespoons flour, 1 1/2 teaspoons ...
From bonappetit.com


PERFECTLY GLAZED LEMON POUND CAKE - BIGGER BOLDER BAKING
2021-03-02 Preheat the oven to 325°F (165°C) and generously butter and flour a large, 12-cup bundt pan. With an electric mixer, cream together the butter and sugar for 5 minutes on medium-high speed until light and fluffy. Add the eggs, one at a time, then scrape down the sides and add the milk, lemon zest, and juice.
From biggerbolderbaking.com


GLAZED LEMON POKE CAKE | CANADIAN LIVING
2013-04-08 Discard lemon zest; stir in lemon juice. Using skewer, poke holes in top of cake almost but not all the way through. Brush syrup all over top; let cool completely. Lemon Glaze: In bowl, whisk icing sugar with lemon juice until smooth; whisk in butter to make thick but pourable glaze. Spoon or pour over cake; let stand until set, about 15 minutes.
From canadianliving.com


RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button …
From foodnetwork.com


PEAR PUDDING CAKE - SEASONS AND SUPPERS
2020-09-17 Prepare the pears and set aside. In a large bowl, whisk together the flour, sugar, baking powder and salt. Measure out the milk and add the vegetable oil and vanilla to the milk. Pour into bowl with the flour mixture. Add the eggs and …
From seasonsandsuppers.ca


GLAZED LEMON CAKE - SIMPLY SCRATCH
2019-04-26 First measure and whisk together 1-1/4 cups flour, 1 teaspoon baking powder and 1 teaspoon salt in a mixing bowl. In a separate bowl, add the 2 tablespoons lemon zest and 1 cup sugar. Then using your impeccably clean hands, massage the sugar and zest. To the bowl with the sugar, crack in 3 large eggs, add 2 teaspoons vanilla, 3 tablespoons ...
From simplyscratch.com


CANNED PEAR POUND CAKE RECIPE – BAKING LIKE A CHEF
2020-10-02 How to make canned pear pound cake. Preheat oven to 395 degrees F/200 C. Drain pear halves on a paper towel to absorb the syrup. Cut them into small slices or cubes. Flour pear pieces and put aside (photo 1). To make the cake batter, place softened butter and sugar in a large bowl and mix with a hand whisk.
From bakinglikeachef.com


CARAMEL GLAZED PEAR CAKE | TWO COOKS, ONE POT
2015-01-23 For the cake: Toss the peeled pears with the Tablespoon sugar and set aside. Beat the eggs, 2 cups sugar with an electric mixer until moistened then add your oil and mix at med speed for about a minute or so. Add flour, salt, baking soda, pecans, and vanilla. Mix well then add the pears that have been setting and mix until blended.
From twocooksonepot.com


LEMON CRANBERRY POUND CAKE - THERESCIPES.INFO
Easy Lemon Cake Recipe with Cranberries - Cultured Table new culturedtable.com. 2 tablespoons lemon juice, or juice of one lemon 2/3 cup fresh cranberries Glaze 4 tablespoons lemon juice, or juice of two lemons 1 cup powdered sugar Instructions Preheat oven to 350 degrees. Use the butter wrappers to grease a loaf pan or use a bit of neutral ...
From therecipes.info


BEST GLAZED LEMON CAKE RECIPES | FOOD NETWORK CANADA
2012-03-28 Beat in lemon rind and vanilla. In separate bowl, whisk together flour, baking powder and salt. Using wooden spoon, stir into butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk.
From foodnetwork.ca


LEMON SHEET CAKE WITH LEMON GLAZE - THE FOOD CHARLATAN
2020-05-13 Instructions. Preheat your oven to 375 degrees F. Spray a half sheet pan (18x12 inches) with nonstick spray, or line with parchment paper. Set aside. In a large bowl or stand mixer, add the dry ingredients: 2 cups flour, 1 and 3/4 cup sugar, 1 teaspoon baking soda, 1/2 teaspoon kosher salt.
From thefoodcharlatan.com


GLAZED LEMON-PEAR CAKE | RECIPE | RASPBERRY CAKE RECIPES, CAKE …
Oct 13, 2021 - Lemon and pear "pair" up to create a brunch-worthy cake.
From pinterest.com


GLAZED LEMON LOAF CAKE RECIPE - SAVORY NOTHINGS
2022-01-07 How to make Lemon Loaf Cake from scratch. 1. Start by creaming the wet ingredients together: Beat the butter until very creamy. Add the eggs and sugar and beat until light in color and fluffy in texture. Add sour cream, lemon juice …
From savorynothings.com


GLAZED PEAR CAKE RECIPE - CITCHN.COM
Peel, wash, halve and core the pears. Carve or cut the pear halves several times on the curved side and sprinkle with lemon juice . 2. Cream fat, 100 g sugar, vanillin sugar, salt and flavour. Stir in eggs one at a time. Mix flour and baking powder. Alternately stir into the dough with the milk. Spread on a greased fat pan (approx. 32 x 39 cm) 3
From citchn.com


GLAZED LEMON LOAF CAKE RECIPE | MYRECIPES
Spoon 1 3/4 cups flour into dry measuring cups; level with a knife. Stir together flour, baking powder, baking soda, and salt. Step 4. Beat butter, sugar, lemon rind, vanilla, egg, and egg whites with a mixer at medium speed until smooth. Add flour mixture, alternately with yogurt and beginning and ending with flour mixture; beat well after ...
From myrecipes.com


GLAZED LEMON LOAF – SWEET AND SAVOURY PURSUITS
2020-04-17 Place a rack in the middle section of your oven and preheat oven to 350°F. Grease and flour a 9x5 inch loaf pan. In a medium bowl, sift together the flour, baking soda, baking powder, and salt. Whisk and set aside. In the bowl of your mixer, beat the butter with the sugar until light and creamy.
From sweetandsavourypursuits.com


GLAZED LEMON POUND CAKE RECIPE - LITTLE SWEET BAKER
2020-06-15 Preheat oven to 325F and grease an 8×5″ or 9X5″ loaf pan. In a medium bowl, toss together the flour, baking powder, baking soda, and salt. Set aside. Using an electric handheld or stand mixer fitted with the paddle attachment, cream the butter and granulated sugar on medium speed for about 3 minutes until light and fluffy.
From littlesweetbaker.com


GLAZED LEMON-PEAR CAKE | RECIPE | DESSERTS, BETTY CROCKER RECIPES ...
Mar 7, 2017 - Lemon and pear "pair" up to create a brunch-worthy cake.
From pinterest.co.uk


GLAZED LEMON POUND CAKE - COUNTRY AT HEART RECIPES
2022-04-12 Glazed Lemon Pound Cake is a refreshing dessert to serve with tea or following your evening meal. (Recipe modified with new photos on 4/12/22.) The tart lemony glaze wraps the cake in a bow (you might say) and is overall a quite delightful taste sensation! Pound cake batters are thick and heavy, made from lots of butter, sugar, and eggs.
From countryatheartrecipes.com


PEAR CUSTARD CAKE - SEASONS AND SUPPERS
2016-10-01 Place baking dish on to a baking sheet (just in case!). Bake in preheated 375 oven until pears are tender and custard is puffed, set and golden, about 45 minutes. Sprinkle with some icing sugar and place under oven broiler until bubbly and glazed, about 1 minute. Let cool on a rack for 15 minutes before serving.
From seasonsandsuppers.ca


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