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Lemon Pomegranate Cake

This moist, colorful pomegranate cake is EASY, delicious and oh, so pretty – perfect for entertaining or a gift!  It is sure to be a crowd-pleaser! 
Course: Dessert
Servings: 1 loaf
Author: Voula

Ingredients

  • 2 cups (254 g / 9 oz) all-purpose flour
  • 3 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (113 g / 4 oz) unsalted butter, at room temperature
  • ¾ cup (150 g / 5.3 oz) sugar
  • 3 eggs, at room temperature
  • 2 teaspoons vanilla
  • 1 tablespoon grated lemon zest
  • 2 tablespoons (30 ml / 1 fl oz) lemon juice
  • ½ cup milk
  • 1 pomegranate, half of it de-seeded, the other half juiced
  • 1 cup (120 g / 4.2 oz) powdered sugar
  • ⅓ cup (50 g / 1.8 oz) pistachios, shelled and coarsely chopped

Instructions

  • Preheat the oven to 180 °C / 350° F
  • Grease a standard loaf pan and line it with parchment paper. Set aside.

For the cake

  • 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.
  • Enjoy!

Notes

You can skip adding the pomegranate seeds in the batter if you prefer.
You could use 2 cups self-rising flour instead of all-purpose flour, just omit the baking powder.
Every oven is different, so baking times may vary. Check on the cake after about 40 minutes. Also please test to see if the cake is done by inserting a toothpick in the middle of the cake. You'll know it's done when it comes out clean.
©Pastry Wishes