Lemon Olive Oil Loaf with Pink Glaze

Ingredients

• For the cake: 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon fine sea salt
• 1/2 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 2 tablespoons light brown sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla bean paste or pure vanilla extract
• 1/2 cup full-fat Greek yogurt or sour cream, room temperature
• 1/4 cup whole milk, room temperature
• 1 1/4 cups peeled ripe but firm pear, diced into 1/2-inch pieces
• 1 teaspoon lemon juice
• For the glaze: 3/4 cup powdered sugar
• 1 tablespoon whole milk, plus more as needed
• 1/2 teaspoon vanilla bean paste or pure vanilla extract
• Pinch of fine sea salt

Instructions

1. Heat the oven to 350°F. Grease an 8 1/2-by-4 1/2-inch loaf pan and line it with parchment, leaving a small overhang on the long sides for lifting the cake out after baking.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a small bowl, toss the diced pear with the lemon juice and set it aside while you mix the batter.
3. In a large bowl, beat the butter, granulated sugar, and brown sugar with a hand mixer on medium speed for 3 minutes, until pale and creamy. This creaming step gives the loaf a lighter crumb, so do not rush it.
4. Add the eggs one at a time, beating well after each addition. Scrape down the bowl, then beat in the vanilla bean paste until the batter looks smooth and lightly fluffy.
5. Add one-third of the flour mixture and mix on low speed just until combined. Mix in the yogurt or sour cream, then another third of the flour. Mix in the milk, then finish with the remaining flour. Stop as soon as the batter is even.
6. Fold in the pears with a spatula, leaving behind any excess juice. The batter will be thick enough to hold the fruit in place.
7. Scrape the batter into the prepared pan and smooth the top. Run a butter knife down the center of the batter to encourage a gentle split as the loaf rises.
8. Bake for 52 to 64 minutes, or until the top is golden, the center springs back lightly, and a tester inserted into the middle comes out with moist crumbs but no wet batter. If the top browns early, tent loosely with foil for the final 10 to 15 minutes.
9. Cool the loaf in the pan for 20 minutes, then lift it onto a wire rack. Cool completely before glazing so the glaze stays visible on the surface.
10. Whisk the powdered sugar, milk, vanilla, and salt until smooth. Add milk a few drops at a time until thick but pourable. Spoon over the cooled loaf and let set before slicing.

Tips

• Choose pears that smell fragrant but still feel firm near the stem. Very soft pears can add too much moisture to the batter.
• Room temperature dairy blends more smoothly into the butter mixture and helps prevent a dense line near the bottom of the loaf.
• If using vanilla extract instead of vanilla bean paste, choose a good-quality pure extract because vanilla is the main flavor.
• Let the loaf cool fully before slicing. Warm pear pieces can make the crumb seem wetter than it is.

Storage

Store the glazed loaf covered at room temperature for up to 2 days or refrigerate for up to 5 days. For the best texture, bring refrigerated slices to room temperature before serving. Unglazed slices can be frozen for up to 2 months; wrap tightly and thaw in the refrigerator overnight.

Variations

• Cardamom pear loaf: add 1/2 teaspoon ground cardamom to the dry ingredients.
• Almond pear loaf: replace 1/4 cup of the flour with almond flour and add 1/4 teaspoon almond extract with the vanilla.
• Cinnamon sugar top: skip the glaze and sprinkle the batter with 1 tablespoon granulated sugar mixed with 1/4 teaspoon cinnamon before baking.
• Pear ginger loaf: fold 2 tablespoons finely chopped crystallized ginger into the batter with the pears.

Nutrition note

Nutrition varies by slice size, pear ripeness, and glaze amount. This loaf is a sweet butter cake and is best enjoyed as an occasional homemade dessert or coffee-time treat.

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