Pear Cake with Lemon Honey Cream Cheese Frosting
Indulge in the delightful harmony of flavors with this Pear Cake with Lemon Honey Cream Cheese Frosting, a dessert that exudes both rustic charm and gourmet appeal. This moist, spiced cake is packed with juicy, ripe pears and enhanced by warm notes of cinnamon and nutmeg, creating the perfect balance of sweetness and spice. Topped with a luscious frosting made with tangy cream cheese, zesty lemon, and golden honey, each bite delivers a burst of fresh, citrusy brightness. Perfect for celebrations or cozy gatherings, this pear cake is as simple to make as it is stunning to serve. With just 25 minutes of prep time and ingredients you likely already have on hand, this recipe promises easy elegance and an unforgettable flavor experience.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 0.5 cup Light brown sugar, packed
- 2 Eggs
- 2 teaspoons Vanilla extract
- 0.5 cup Plain Greek yogurt
- 2 cups Ripe pears, peeled and diced
- 8 ounces Cream cheese, softened
- 0.25 cup Unsalted butter for frosting, softened
- 2 cups Powdered sugar
- 1 tablespoon Lemon zest
- 2 tablespoons Honey
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
In a large bowl, use a hand mixer or stand mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and Greek yogurt until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Gently fold the diced pears into the batter until evenly distributed.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake the cake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
While the cake cools, make the frosting. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, beating on low speed until fully incorporated. Increase the speed to medium and beat until fluffy.
Add the lemon zest, honey, and lemon juice to the frosting, then beat until well combined.
Once the cake is completely cooled, spread the frosting evenly over the top. Garnish with additional lemon zest or a drizzle of honey, if desired.
Slice and serve. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
5713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.6 g | 306% | |
| Saturated Fat | 144.0 g | 720% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1023 mg | 341% | |
| Sodium | 3065 mg | 133% | |
| Total Carbohydrate | 856.2 g | 311% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 627.7 g | ||
| Protein | 68.1 g | 136% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 669 mg | 51% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 1610 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
