1 tablespoon lemon juice
1 cup milk
2 teaspoons vanilla extract
1 cup butter, softened
1 cup golden raisins
1 cup light brown sugar
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon lemon zest
1/4 cup lemon juice
1/2 cup lemon cider vinegar
1/2 cup lemon juice
1 (15 ounce) can sliced pears
Preheat oven on 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans.
Sift together the flour, baking powder and baking soda. Add to marinade, whisking until well blended. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon juice and lemon zest. Beat in the lemon juice and lemon vinegar. Beat in the flour mixture just until incorporated. Fold in the lemon juice, lemon juice and lemon cream. Pour batter into prepared pans.
Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely before frosting cake.
In a small bowl, combine brown sugar, eggs, vanilla extract, flour, baking powder and lemon zest. Mix well. Spread glaze over cooled cake while it's in the pan. Frost with pears just before serving.
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