Preheat your oven to 350°F (180°C). Grease and line an 8-inch round cake pan with 3-inch high sides (or a 9-inch round cake pan) using parchment paper. This will help ensure the cake releases easily after baking.

Peel and core the pears, then slice them into ¼-inch slices. Place the sliced pears in a medium bowl and toss them with the lemon juice to prevent browning and to add a slight tang. Set aside until needed.

In a small bowl, whisk together the flour, baking powder, and salt. Set aside to combine with the wet ingredients later. I like to whisk my dry ingredients well to make sure the baking powder is evenly distributed for a uniform rise.

In a large bowl, whisk together the melted butter, oil, 3/4 cup granulated sugar, vanilla extract, and eggs until well combined and slightly thickened.

Gently fold the dry ingredients from Step 3 into the wet mixture from Step 4, alternating with the room temperature milk, just until combined. A few small lumps are fine. Pour half of the batter into the prepared pan. Neatly arrange half of the pear slices from Step 2 over the batter, overlapping as needed. Spoon the remaining batter over the pears, then top with the rest of the pear slices, arranging them attractively. Sprinkle the top with the remaining 2 tablespoons of granulated sugar for a sweet crust.

Place the assembled cake in the preheated oven and bake for 45–55 minutes, until the top is golden brown and a skewer inserted into the middle comes out clean. Let the cake cool in the pan for 10 minutes. Run a knife around the edges to loosen, then invert onto a wire rack, remove the parchment, and flip onto another rack to finish cooling to room temperature. I like to let the cake cool fully so it slices neatly and the flavors settle.

Transfer the cooled cake to a serving plate and dust generously with powdered sugar before serving. This finishing touch adds both sweetness and elegance.