Buttermilk Pound Cake
"Pound cake gets its name from the traditional pound of butter used to make it. This low-fat version uses a combination of pureed canned pears and canola oil, along with a touch of butter, for a moist, rich result...."
INGREDIENTS
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2 16-ounce cans pear halves in light syrup, drained
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2 tablespoons butter
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2 tablespoons canola oil
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3 1/2 cups sifted cake flour
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1 teaspoon salt
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1 3/4 cups sugar, divided
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1 cup buttermilk
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1 tablespoon vanilla extract
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1 tablespoon freshly grated lemon zest
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2 large eggs, separated
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2 large egg whites
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