Buttermilk Pound Cake

Directions

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