Buttermilk Pound Cake Recipe

• 2 x 16 oz cans pears in light syrup,, liquid removed
• 2 Tbsp. Butter
• 2 Tbsp. Canola oil
• 3 1/2 c. Sifted cake flour
• 1 tsp Salt
• 1 tsp Baking pwdr
• 1/2 tsp Baking soda
• 1 3/4 c. Sugar
• 1 c. Buttermilk
• 1 Tbsp. Pure vanilla extract
• 1 Tbsp. Grated lemon zest
• 2 lrg Large eggs,, separated
• 2 lrg Egg whites

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

syrup, butter, canola oil, cake flour, salt, baking pwdr, baking soda, sugar, buttermilk, vanilla, lemon zest, eggs, egg whites

Taken from cookeatshare.com/recipes/buttermilk-pound-cake-96127 (may not work)