Buttermilk Pound Cake Recipe

Directions

1. 1
   Preheat oven to 325 degrees.
2. 2
   In a food processor or possibly blender, puree liquid removed pears.
3. 3
   transfer to a 9-by-13-inch or possibly similar shallow baking dish and bake for 40 to 45 min, stirring occasionally, or possibly till the puree is thick and reduced to 1 c..
4. 4
   Transfer the puree to a mixing bowl and let cold completely.
5. 5
   Preheat oven to 350 degrees.
6. 6
   Lightly oil a 10-inch tube pan or possibly coat it with a nonstick cooking spray.
7. 7
   In a small saucepan, heat the butter over low heat.
8. 8
   cook, swirling the pan, till the butter turns a nutty brown, about one minute.
9. 9
   pour into a small bowl, stir in oil and set aside.
10. 10
    Sift the cake flour, salt, baking pwdr and baking soda into a bowl and set aside.
11. 11
    to the reserved pear puree, add in 1 1/2 c. of the sugar, buttermilk, vanilla, lemon zest, egg yolks and the butter-oil mix and whisk till smooth.
12. 12
    Add in the dry ingredients in two additions, folding with a whisk just till blended.
13. 13
    In a clean mixing bowl, with clean beaters, beat the 4 egg whites till soft peaks form.
14. 14
    while continuing to beat, slowly add in the remaining 1/4 c. sugar and beat till stiff, but not dry, peaks form.
15. 15
    With a rubber spatula, gently fold the beaten whites into a batter.
16. 16
    transfer the batter to the prepared pan .
17. 17
    bake for 40 to 45 min, or possibly till a skewer comes out clean.
18. 18
    let cold in the pan for five min, then turn out onto a wire rack to cold, right-side up.