Pear and Lemon Cake
A lemon-yogurt cake with sautéed pear, baked until a skewer comes out clean.
The pear is briefly sautéed in butter before being folded into a lemon-yogurt batter. It is baked in a loaf tin and allowed to cool before serving.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Prepare the pears
Peel the pears and cut them into small cubes. Lightly sauté the cubes in the butter and let them cool.
Ready to continue when: The pear cubes are lightly sautéed and no longer give off strong steam.
- 02
Mix the batter
Mix the lemon yogurt, eggs, sugar, oil, and baking powder. Add the flour last and mix until incorporated. Fold in the cooled pears.
Ready to continue when: The batter is smooth and the pear cubes are evenly distributed.
- 03
Bake
Grease and flour a loaf tin using part of the measured butter and flour. Pour in the batter and bake at 180 °C for about 50 minutes.
Temperature: 180 °C / 356 °FReady to continue when: A skewer inserted into the center comes out clean.
50 min - 04
Cool and serve
Remove the tin from the oven, unmold the cake, and let it cool before serving.
Ready to continue when: The cake is cool to the touch before slicing.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.