Pomegranate Cake
Indulge in the vibrant flavors of a Pomegranate Cake, a stunning dessert that marries tender, buttery cake with the sweet-tart essence of fresh pomegranate. Bursting with pomegranate juice and studded with jewel-like arils, this cake offers an irresistible combination of moist texture and refreshing fruity notes. Its rich, fluffy crumb is achieved by alternating layers of flour and a pomegranate-milk mixture, resulting in perfect balance and softness. A dusting of powdered sugar adds an elegant finish, making it perfect for special occasions or everyday indulgence. Quick to prepare in just 20 minutes and baked to golden perfection in 40, this show-stopping cake serves 8 and promises to impress. Whether for a holiday gathering or an afternoon treat, this recipe is your go-to for a crowd-pleasing dessert packed with natural antioxidants and vibrant color.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.75 cup unsalted butter
- 3 large eggs
- 0.5 cup pomegranate juice
- 0.5 cup whole milk
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 0.5 cup pomegranate arils (seeds)
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the unsalted butter and granulated sugar together until light and fluffy, about 3 to 4 minutes.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract.
In a small bowl, combine the pomegranate juice and milk.
Gradually add the flour mixture to the wet ingredients in three additions, alternating with the pomegranate-milk mixture. Begin and end with the flour mixture. Mix until just combined.
Gently fold in the pomegranate arils using a spatula.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for about 10 minutes. Then, transfer it onto a wire rack to cool completely.
Once cooled, dust the top with powdered sugar for a decorative finish, if desired. Serve and enjoy!
Nutrition Facts
Calories |
487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.7 g | 27% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 293 mg | 13% | |
| Total Carbohydrate | 68.5 g | 25% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 44.1 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 38 mg | 3% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 115 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
