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Pomegranate Cake with Lime Glaze Recipe

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This recipe for Pomegranate Cake with Lime Glaze, by , is from Food for Foodies, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



1 c. flour
1 tsp. baking powder
tsp. salt
1 c. sugar
c. butter, room temp.
2 large eggs
c. pomegranate juice, divided
4 tsp. grated lime peel, divided
c. plain greek yogurt
1 c. powdered sugar
1 tsp. vanilla extract
2/3 c. pomegranate seeds
2 T. thinly sliced mint leaves

Preheat oven to 350. Butter and flour 9x13 pan. Sift flour, baking powder and salt in a medium bowl. Beat sugar and butter in a large bowl until well blended, about 1 minute. Using electric mixer, add eggs 1 at a time, beating well after each addition. Beat in c. pomegranate juice and 2 tsp. lime peel (mixture may appear curdled). Beat flour mixture into batter just until blended. Stir in yogurt. Spread batter into pan. Bake until tester inserted into the center of the cake comes out clean, about 25 minutes. Let cake cool 15 minutes.
Meanwhile, sift powdered sugar into medium bowl; whisk in c. pomegranate juice, vanilla, and 1 tsp. lime peel.
Using fork poke holes in top of warm cake, spacing 1 inch apart. Pour glaze over cake and spread evenly. Cool completely.
Sprinkle pomegranate seeds, mint, and 1 tsp. lime peel over cake before serving.

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Bon Appetit magazine




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