Name: Buttermilk Cake with Lemon- and Thyme-Glazed Pear Compote and Greek Yogurt Ice Cream
Yield: 8 Servings
Ingredients: 3/4 cup sugar; 1/2 cup water; 2 1/2 tablespoons fresh lemon juice; 1 1/2 teaspoons finely grated lemon peel, divided; 1 1/2 teaspoons fresh thyme leaves, divided; 1 pound firm but ripe Bosc pears, peeled, halved, cored, cut into 1/2-inch cubes (about 2 1/2 cups); 1 cup plus 2 tablespoons all purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 3/4 cup sugar; 1/4 cup (1/2 stick) unsalted butter, room temperature; 1 large egg; 1 large egg yolk; 1/4 cup buttermilk; 1/2 teaspoon vanilla extract; 2 tablespoons crème fraîche or sour cream; Greek Yogurt Ice Cream

Skip to main content

Recipe notes

Back to top