Best 9 Pear Cake With Lemon Honey Cream Cheese Frosting Recipes

PEAR CAKE WITH LEMON-HONEY CREAM CHEESE FROSTING

Steps:

• Preheat oven to 325 degrees.
• Butter and flour two 9-inch cake pans with 1 1/2 inch high sides.
• Whisk flour, sugar, baking soda, salt and spices in large bowl.
• Make well in center of flour mixture.
• Add oil, eggs, milk and vanilla; Whisk just until evenly moistened.
• Fold in pears and nuts and divide between pans; Bake cakes for about 45 minutes.
• Beat cream cheese, butter, powdered sugar, vanilla and lemon peel in large bowl until fluffy.
• Add honey and beat until smooth.
• If frosting is very soft, chill until firm enough to spread.
• Place 1 cake layer, flat side up on a platter.
• Spread 1 cup frosting on cake.
• Top with second layer with flat side down.
• Spread remaining frosting over top and sides of cake.

GLAZED LEMON-PEAR CAKE

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.

PEAR CAKE WITH LEMON-HONEY CREAM CHEESE FROSTING

Steps:

• For cake:
• Preheat oven to 325°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Whisk flour, sugar, baking soda, salt and spices in large bowl. Make well in center of flour mixture. Add oil, eggs, milk and vanilla; whisk just until evenly moistened. Fold in pears and nuts; divide between pans.
• Bake cakes until tester inserted into center comes out clean, about 45 minutes. Cool cakes in pans on racks.
• For frosting:
• Beat cream cheese, butter, powdered sugar, vanilla and lemon peel in large bowl until fluffy. Add honey and beat until smooth. If frosting is very soft, chill until firm enough to spread.
• Cut around cakes; turn out of pans. Place 1 cake layer, flat side up, on platter. Spread with 1 cup frosting. Top with second layer, flat side down. Spread remaining frosting over top and sides of cake.

HONEY CAKE WITH HONEY CREAM CHEESE FROSTING

Steps:

• Heat oven to 325 degrees with rack in center. Butter an 8-by-8-by-2-inch baking pan. Lightly dust with flour, tapping out excess. Set aside. In a medium bowl, whisk together the flour, salt, and nutmeg, and set aside. In a small bowl, whisk together the eggs and vanilla, and set aside.
• In bowl of electric mixer fitted with paddle attachment, beat butter on medium-high until light and fluffy, scraping down sides of bowl as necessary, about 3 minutes. Add sugar and honey; beat mixture until light and fluffy, about 3 minutes.
• Add egg mixture a few tablespoons at a time, beating well for 2 to 3 minutes after each addition. Raise speed to high, and beat, scraping down sides of bowl as necessary, until very thick and light in color, 4 to 5 minutes.
• Add flour mixture in 3 batches, beating just to combine after each addition. Pour batter into prepared pan.
• Bake until a wooden skewer inserted in the center comes out clean, 40 to 50 minutes. Transfer to a wire rack for 5 minutes. Turn cake out of pan and place on the wire rack, right side up, to cool completely.
• Transfer cake to serving platter. Using an offset spatula, spread the frosting evenly over the top of the cake.

HONEY-CREAM-CHEESE FROSTING

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese on medium speed until light and fluffy, about 2 minutes. Add honey, and beat until smooth, about 1 minute. Use immediately or refrigerate, covered, until needed.

LEMON CREAM CHEESE FROSTING

Steps:

• Beat cream cheese, butter, lemon juice, lemon rind, and vanilla together until smooth and fluffy. Add confectioners' sugar in 2 additions. Beat until creamy. Add more icing sugar or juice as needed for easy spreading. Makes about 3 2/3 cups.

OLD FASHIONED PEAR SPICE CAKE [WITH CREAM CHEESE FROSTING]

Steps:

• In the large bowl of an electric mixture, combine sugar, oil, baking powder, baking soda, cinnamon, ginger salt and flour.
• Mix to blend; then beat at medium-high speed for 5 minutes.
• Add eggs, one at a time, beating well after each addition.
• Using a rubber spatula, fold pears and nuts into batter.
• Spread in an ungreased 9 by 13 inch baking pan.
• Bake in a 350 oven until a wooden pick inserted in center comes out clean. (50-55 minutes).
• Let cool in pan on a wire rack.
• Meanwhile, prepare Cream Cheese Frosting.
• For frosting:.
• Beat [butter, cream cheese and vanilla] until fluffy.
• Gradually beat in powdered sugar until frosting is of good spreading consistency.
• Spread frosting over cool cake.

CREAM CHEESE FROSTING USING HONEY

Steps:

• Whip cream cheese until soft, add butter, blend.
• Add remaining ingredients and whip till smooth and creamy.
• Spread on cake or muffins, or whatever you're using it for. And it's okay to sneak a spoonful! (I do) Frosts 9x13 cake or 12-18 cupcakes.

MEYER LEMON CAKE WITH LEMON-CREAM CHEESE FROSTING

Steps:

• Cake: Grease bottom, sides and center tube of a 9 or 10-inch fixed bottom tube pan with at least 3 3/4-inch high sides. Line bottom of pan with waxed paper or parchment; grease the paper.
• Preheat oven to 325°.
• Sift the flour, baking powder, baking soda and salt into a medium bowel; set aside.
• In a large bowl, beat eggs and sugar with an electric mixer on medium speed until thickened and lightened to a cream color, about 2 minutes.
• On low speed, beat in 1 cup oil, lemon juice, lemon zest and vanilla until blended.
• Blend in flour mixture; when incorporated, mix in sour cream until no white streaks remain.
• Pour batter into prepared pan.
• Bake on center oven rack until top feels firm and toothpick comes out clean. about 65 minutes.
• Let cake rest in pan for 15 minutes, then run knife around edge of cake and tube in center.
• Invert cake onto wire rack.
• Leave cake bottom side up to cool.
• Frosting: In a large bowl, use an electric mixer on low speed to beat butter, cream cheese, lemon juice, zest and vanilla until smooth.
• Beat in sugar until frosting is smooth and fluffy, about 2 minutes.
• Frost cake: Cake can be covered and stored in refrigerator for up to 3 days.
• Serve cold or at room temperature.