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Glazed Lemon-Pear Cake
Glazed Lemon-Pear Cake
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Prep Time:
20 minutes
Total Time:
2 hours 30 minutes
Indulgent lemon and pear brunch cake.
Ingredients:
  • 3 3/4 cups Gold Medal™ all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon ground allspice
  • 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
Instructions:
  • Preheat the oven to 350°F. Grease a 12-cup fluted tube cake pan with shortening and lightly dust with flour.
  • In a medium bowl, combine flour, baking powder, allspice, and salt; then set aside. In a large bowl, cream butter and granulated sugar until light and fluffy. Mix in eggs one at a time. Gradually add the flour mixture and milk, alternating between each, and mix until just blended. Gently fold in pears, walnuts, and 3/4 teaspoon of lemon peel. Pour the batter into a pan.
  • Bake for 1 hour or until a toothpick inserted halfway between the side and center of the pan comes out clean. Allow to cool for 10 minutes, then remove from the pan onto a cooling rack. Let it cool completely, approximately 1 hour.
  • In a small bowl, combine powdered sugar, lemon juice, and 3/4 teaspoon lemon peel until you have a smooth, drizzle-worthy glaze. Pour over the cake, letting it cascade down the sides for a beautiful finish.

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