Best 3 Buttermilk Cake With Lemon And Thyme Glazed Pear Compote And Greek Yogurt Ice Cream Recipes
Indulge in a symphony of flavors with our tantalizing buttermilk cake, a culinary masterpiece that combines the tanginess of buttermilk with the delicate aroma of lemon and thyme. Accompanied by a luscious glazed pear compote, bursting with the natural sweetness of ripe pears, and a refreshing Greek yogurt ice cream, this dessert promises an unforgettable gustatory experience.
The buttermilk cake forms the centerpiece of this delectable trio, its moist and tender crumb providing the perfect canvas for the vibrant flavors that adorn it. A hint of lemon zest and a sprinkling of fresh thyme elevate the cake's flavor profile, creating a harmonious balance between citrusy brightness and herbal complexity.
Complementing the cake is the glazed pear compote, a delightful medley of sweet and juicy pears enveloped in a shimmering glaze. The natural sugars in the pears caramelize as they cook, resulting in a luscious sauce that perfectly complements the cake's delicate texture.
Crafted with creamy Greek yogurt, the accompanying ice cream adds a refreshing touch to this dessert symphony. Its tangy and slightly tart flavor provides a delightful contrast to the sweetness of the cake and compote, creating a perfect equilibrium of flavors.
Together, these three components form a culinary masterpiece that will tantalize your taste buds and leave you craving more. Whether you're a seasoned baker or a novice in the kitchen, our detailed recipes will guide you through each step of the process, ensuring that you can recreate this exquisite dessert in the comfort of your own home.
GLAZED LEMON-PEAR CAKE
Lemon and pear "pair" up to create a brunch-worthy cake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 16
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening (do not use cooking spray); lightly flour.
- In medium bowl, mix flour, baking powder, allspice and salt; set aside. In large bowl, beat butter and granulated sugar with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on high speed 3 minutes, scraping bowl occasionally, until light and fluffy. Add eggs, one at a time, beating well after each addition. On low speed, alternately add flour mixture, about 1 cup at a time, and milk, about 1/2 cup at a time, beating just until blended after each addition. Fold in pears, walnuts and 3/4 teaspoon of the lemon peel. Pour batter into pan.
- Bake 1 hour or until toothpick inserted halfway between side and center of pan comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
- In small bowl, mix powdered sugar, lemon juice and remaining 3/4 teaspoon lemon peel until smooth and thin enough to drizzle. Spoon over cake, allowing some to drizzle down side.
Nutrition Facts : Calories 446, Carbohydrate 58 g, Fat 4, Fiber 1 g, Protein 7 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 301 mg
LEMON & BUTTERMILK POUND CAKE
This buttermilk pound cake has a dense, moist crumb and bags of lemon flavour to cut through the richness. Make it for afternoon tea or for a summer picnic
Provided by Diana Henry
Categories Afternoon tea, Dessert
Time 1h10m
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter and flour a loaf tin measuring 22 x 11 x 7cm. Sift the flour with a pinch of salt, bicarbonate of soda and baking powder. Beat the butter and sugar until pale and fluffy, then add the lemon zest. Gradually add the eggs a little at a time, beating well after each addition. Mix the buttermilk with the lemon juice. Fold the flour mixture into the batter, alternating with the buttermilk and lemon mixture.
- Scrape the batter into the loaf tin and bake for 40-45 mins, or until a skewer inserted into the centre of the cake comes out clean. Leave to sit for 10 mins, then turn out onto a wire cooling rack with a tray underneath it. Set the cake the right way up.
- To make the syrup, put the ingredients in a small saucepan and heat until the sugar has dissolved. Pierce the cake all over with a skewer then, while the cake is still warm, pour the syrup over slowly. Leave to cool.
- Gradually add the lemon juice to the icing sugar and mix until just smooth. If runny, put in the fridge for about 10 mins - you don't want it to set, you just want it become a little firmer. Pour or spread the icing over the cake (the bits that drizzle down the side will be caught by the tray under the cooling rack). This icing won't set hard, but do leave it to set a little before serving.
Nutrition Facts : Calories 291 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 34 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
BUTTERMILK CAKE WITH LEMON-AND THYME-GLAZED PEAR COMPOTE AND GREEK YOGURT ICE CREAM
Provided by Mathew Rice
Categories Dessert Bake Yogurt Lemon Pear Summer Thyme Buttermilk Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 21
Steps:
- For pear compote:
- Combine 3/4 cup sugar, 1/2 cup water, lemon juice, 3/4 teaspoon lemon peel, and 3/4 teaspoon thyme in medium saucepan. Stir over medium heat until sugar dissolves and mixture boils. Remove saucepan from heat; cover. Let steep 10 minutes. Pour syrup through fine strainer set over bowl. Return syrup to saucepan. Add 3/4 teaspoon lemon peel and 3/4 teaspoon thyme and bring to simmer. Add pear cubes and simmer over medium heat until pears are tender but still hold shape, about 10 minutes. Using slotted spoon, transfer pear to rimmed baking sheet. Boil syrup in saucepan until reduced to 1/3 cup, about 5 minutes. Transfer reduced syrup to blender. Add 1/3 cup pear pieces; puree until smooth. Transfer pear puree to medium bowl. Add remaining pear pieces to puree. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- For cake:
- Preheat oven to 325°F. Butter 8-inch-diameter cake pan with 2-inch-high sides. Line bottom of pan with parchment paper; butter parchment. Whisk 1 cup plus 2 tablespoons flour, 11/2 teaspoons baking powder, and 1/2 teaspoon salt in medium bowl to blend. Using electric mixer, beat 3/4 cup sugar and 1/4 cup butter in large bowl until well blended. Add egg and egg yolk and beat until blended. Add flour mixture in 2 additions alternately with buttermilk in 1 addition. Beat in 1/2 teaspoon vanilla, then fold in 2 tablespoons crème fra&ircirc;che. Transfer batter to prepared cake pan; smooth top.
- Bake cake until golden around edges and tester inserted into center comes out with some moist crumbs attached, about 45 minutes. Remove from oven and cool cake in pan on rack 15 minutes. Maintain oven temperature.
- Invert cake onto tart pan bottom or flat platter. Peel off parchment paper. Butter same cake pan and line bottom with clean parchment paper. Spread pear compote evenly over parchment paper in pan. Carefully return cake to pan, placing bottom side down atop compote. Return to oven and bake until cake is golden and tester inserted into center comes out clean, about 15 minutes. Cool cake in pan 5 minutes. Invert cake onto platter; remove pan. Cool cake at least 20 minutes.
- Cut cake into wedges. Serve warm with Greek Yogurt Ice Cream alongside.
Tips:
- Make sure all ingredients are at room temperature before starting the recipe. This will help ensure the cake batters and frostings come together smoothly.
- Use high-quality buttermilk. Fresh, tangy buttermilk will give your cake a delicious flavor and texture.
- Don't overmix the cake batter. Overmixing can develop the gluten in the flour, making the cake tough.
- Bake the cake until a toothpick inserted into the center comes out clean. Overbaking will dry out the cake.
- Let the cake cool completely before frosting. This will help prevent the frosting from melting and sliding off the cake.
- If you don't have thyme, you can substitute another herb, such as rosemary or sage.
- For a richer flavor, use dark chocolate instead of semisweet chocolate.
- If you don't have Greek yogurt, you can substitute regular yogurt.
- Serve the cake with fresh berries or whipped cream for a special treat.
Conclusion:
This buttermilk cake with lemon and thyme glazed pear compote and Greek yogurt ice cream is a delicious and elegant dessert perfect for any occasion. The cake is moist and flavorful, the compote is sweet and tangy, and the ice cream is creamy and refreshing. This recipe is sure to impress your friends and family.
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