This moist, colorful Lemon Pomegranate Cake is EASY, delicious and oh, so pretty – perfect for entertaining or a gift! It is sure to be a crowd-pleaser!
Looking for an impressive, simple cake, but don’t want to spend the whole day in the kitchen? Want to stand out at your next potluck party, family function, or event? Look no further! This Lemon Pomegranate Cake is for you!
Pomegranates are one of my all-time favorite fruits. Not only do they taste great, but they’re also nutritional powerhouses, full of antioxidants and vitamins. I also love the beautiful, ruby red color of the seeds (also known as arils)! Just perfect for cake decorating! If you live anywhere that actually grows pomegranates, I highly recommend you buy them when they’re in season.
How do you de-seed and juice a pomegranate?
De-seeding pomegranates is easy, although it can be a bit messy as they tend to stain. First, roll a pomegranate on the counter a few times. This helps to loosen the seeds inside. Then cut it in half. Hold one half over a large bowl with the seeds facing down. With the other hand, use the back of a wooden spoon and whack it hard a few times to knock out all the seeds. Then remove the pith (the white membrane) that may fall into the bowl. To make the juice, I cut the pomegranate in half and squeeze it using an ordinary orange juicer.
The Secret to the Gorgeous Pink Glaze
Just look at that beautiful pink glaze!!
You don’t need any food coloring for this glaze and it’s SO easy to make. I just whisk together freshly squeezed pomegranate juice (gradually) to sifted powdered sugar. I’ve never made this glaze with store-bought pomegranate juice, though, because I’ve been told that it doesn’t produce the same vibrant color, so I always use fresh pomegranate juice.
Please let me know how this lemon pomegranate cake turns out for you in the comments. I would love to hear from you!
Lemon Pomegranate Cake
- 2 cups (about 242 gr) (8.6 oz) all-purpose flour
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (113 gr) (4 oz) unsalted butter, at room temperature
- 3/4 cups (150 gr) (5.3 oz) granulated sugar
- 3 eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon grated lemon zest
- 2 tablespoons (30 ml) (5.3 oz) lemon juice
- 1/2 cup milk
- 1 pomegranate, half of it de-seeded, the other half juiced
- 1 cup (125 gr) (12 oz) powdered sugar
- 50 g (1.8 oz) pistachios, shelled and coarsely chopped
- Preheat the oven to 180 °C / 350° F
- Grease a standard loaf pan and line it with parchment paper.
- Cut the pomegranate in half. De-seed one half and set aside. Juice the other half and set aside.
- In a large bowl, whisk the flour, baking powder, and salt together. Set aside.
- In another bowl, cream the butter with a hand mixer for about 1-2 minutes on low speed.
- Add the sugar and the lemon zest to the butter and beat until creamy and fluffy, about 3 minutes, scraping the bowl frequently.
- Then add the vanilla and the eggs, one at a time, beating on medium speed for about a minute after each addition. DO NOT OVERMIX. Scrape the sides of the bowl a few times until everything is well incorporated.
- Add the dry ingredients, the lemon juice, and the milk alternately to the butter mixture, beating on high speed until thoroughly combined.
- Gently fold half of the pomegranate seeds into the batter (reserve the remaining seeds).
- Pour into prepared pan and bake for 45 – 50 minutes, or until an inserted toothpick in the middle comes out clean.
- Allow to cool and remove from the pan.
- For the pink glaze: Sift the powdered sugar in a bowl and add the pomegranate juice, one tablespoon at a time and whisk together. Add more juice, one tablespoon at a time for a darker color.
- Drizzle the glaze on the cooled cake and top with the reserved pomegranate seeds and chopped pistachios.