Ingredients for Pear Cake With Lemon Honey Cream Cheese Frosting
- 2 1/2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- Ground Cinnamon
- Nutmeg
- Vegetable Oil
- 4 large eggs
- Whole Milk
- Vanilla Extract
- Bosc Pears
- Walnuts
- 8 ounces cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 3 cups powdered sugar
- Lemons
- 1/4 cup honey
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How to Make Pear Cake With Lemon Honey Cream Cheese Frosting
- Preheat oven to 325°F (160°C). Grease and flour two 9-inch cake pans with 1 1/2-inch high sides.
- In a large bowl, whisk together 2 1/2 cups all-purpose flour, 2 cups granulated sugar, 2 teaspoons baking soda, 1 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.
- Make a well in the center of the dry ingredients.
- Add 1 cup vegetable oil, 4 large eggs, 1 cup milk, and 1 teaspoon vanilla extract to the well.
- Whisk until just combined. Do not overmix.
- Gently fold in 3 cups peeled and diced pears and 1/2 cup chopped walnuts (optional).
- Divide batter evenly between the prepared cake pans.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
- While cakes cool, prepare the frosting: In a large bowl, beat 8 ounces cream cheese (softened), 1/2 cup unsalted butter (softened), 3 cups powdered sugar, 1 teaspoon vanilla extract, and 1 tablespoon lemon zest until light and fluffy.
- Beat in 1/4 cup honey until smooth and creamy.
- If frosting is too soft, chill for 15-20 minutes until firm enough to spread.
- Place one cake layer, flat side up, on a serving platter.
- Spread about 1 1/2 cups of frosting over the first layer.
- Top with the second cake layer, flat side down.
- Frost the top and sides of the cake with the remaining frosting.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
276g
Fat
88g
Carbs
30g
