Method

Baking:

• Preheat the oven to 180°C.
• Cream butter, cream cheese, and sugar together.
• Gradually add the eggs one at a time.
• Fold in the dry ingredients and lemon zest.
• Strain pears and pour juice into a pan.
• Line a 23 cm baking tin with baking paper.
• Place a layer of sliced pears on the bottom of the tin and pour half the batter over them. Repeat with remaining pears and batter.
• Bake for 40 minutes or until the cake springs back when touched.

Lemon Syrup: In a small saucepan, add lemon juice and 50 grams of sugar. Simmer for 2-3 minutes. Add water if needed and set aside.

Finishing: Use a knife to poke holes in the cake and pour over the lemon syrup.