Name: Martha Stewart's Whole-Lemon Pound Cake With Pomegranate Glaze
Prep time: 20 min
Cook time: 1 h 25 min
Total time: 2 h
Cuisine: American
Ingredients: For the Cake:; 1 lemon; 2 sticks (1 cup) unsalted butter, room temperature, plus more for pan; 1 2/3 cups unbleached all-purpose flour, plus more for pan; 1 1/2 teaspoons baking powder; 1 teaspoon kosher salt; 1 1/4 cups granulated sugar; 4 large eggs, room temperature; 1 teaspoon vanilla extract; For the Glaze:; 3/4 cup confectioners’ sugar, sifted; 2 to 4 teaspoons 100% pomegranate juice; 2 teaspoons whole milk (optional); 1/3 cup pomegranate arils (seeds)

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This Whole-Lemon Pound Cake with Pomegranate Glaze is a bright and refreshing twist on the classic pound cake. The cake itself is made with a whole lemon, which imparts a lovely citrus flavor throughout the cake, while the pomegranate glaze adds a sweet, tart contrast. The addition of pomegranate arils (seeds) on top gives the cake an elegant touch and a burst of juicy freshness. Perfect for any occasion, this cake is as beautiful as it is delicious!

Why You’ll Love This Recipe

This Whole-Lemon Pound Cake is packed with intense lemon flavor, thanks to the whole lemon used in the batter. The tender, buttery cake is moist and light, and the sweet-tart pomegranate glaze adds a lovely balance to the citrus notes. The pomegranate seeds not only make for a visually stunning garnish but also add a pop of freshness with every bite. This cake is easy to make, has a wonderful citrusy fragrance, and is sure to be a hit at your next gathering.

Ingredients

For the Cake:

1 lemon
2 sticks (1 cup) unsalted butter, room temperature, plus more for pan
1 2/3 cups unbleached all-purpose flour, plus more for pan
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1 1/4 cups granulated sugar
4 large eggs, room temperature
1 teaspoon vanilla extract

For the Glaze:

3/4 cup confectioners’ sugar, sifted
2 to 4 teaspoons 100% pomegranate juice
2 teaspoons whole milk (optional)
1/3 cup pomegranate arils (seeds)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Step 1: Prepare the Lemon

In a medium saucepan, cover the whole lemon with at least 3 inches of water. Place over medium-high heat and bring to a boil.
Continue boiling until the lemon becomes tender, about 30 minutes. Drain the lemon, pat it dry, and let it cool.
Once cool enough to handle, roughly chop the lemon, removing any visible seeds. Pulse in a food processor until finely chopped.

Step 2: Preheat the Oven and Prepare the Pan

Preheat your oven to 325°F (163°C).
Butter a 4 1/2-by-8 1/2-inch loaf pan and dust it with flour, tapping out any excess.

Step 3: Make the Cake Batter

In a medium bowl, whisk together the flour, baking powder, and salt.
With an electric mixer on medium-high speed, beat the butter and granulated sugar until pale and fluffy, about 4 minutes, scraping down the sides of the bowl as needed.
Add the eggs, one at a time, beating thoroughly after each addition and scraping down the sides of the bowl as needed.
Mix in the vanilla extract.
Reduce the mixer speed to low. Gradually add the flour mixture in two batches, alternating with the chopped lemon mixture, beginning and ending with the flour mixture. Beat until just incorporated.

Step 4: Bake the Cake

Transfer the batter to the prepared loaf pan, smoothing the top with an offset spatula.
Bake until a cake tester comes out clean, about 1 hour 25 minutes.
Transfer the pan to a wire rack and cool for 30 minutes. Then, turn the cake out onto the rack to cool completely.

Step 5: Make the Pomegranate Glaze

In a medium bowl, whisk together the confectioners’ sugar and 2 teaspoons of pomegranate juice.
Gradually add up to 2 more teaspoons of pomegranate juice, 1/2 teaspoon at a time, until the glaze is thick yet pourable. For a lighter pink glaze, substitute 2 teaspoons of whole milk instead of the extra pomegranate juice.

Step 6: Glaze the Cake

Once the cake has cooled completely, pour the pomegranate glaze over the top.
Top with pomegranate arils for a burst of color and flavor.
Let the glaze set for at least 30 minutes before slicing and serving.

Servings and Timing

Servings: Makes about 8 servings
Preparation Time: 20 minutes
Cooking Time: 1 hour 25 minutes
Total Time: 2 hours (including cooling and glazing)

Variations

Different Fruit Glazes: You can replace the pomegranate juice with other fruit juices like orange or raspberry for a different glaze flavor.
Add-ins to the Cake: Try adding poppy seeds or finely chopped nuts like almonds or pistachios to the cake batter for added texture and flavor.
Vegan Version: Use a plant-based butter substitute and flax eggs for the cake and adjust the glaze with non-dairy milk if you want to make a vegan version.

Storage/Reheating

Storage: Store the Lemon Torte in an airtight container at room temperature for up to 3 days.
Reheating: This cake is best enjoyed at room temperature, but you can lightly warm it in the microwave for about 10-15 seconds if desired.

FAQs

1. Can I use bottled lemon juice instead of a fresh lemon?

Fresh lemon is recommended for the best flavor, as the zest and pulp are essential to the cake’s brightness. Bottled lemon juice will not provide the same depth of flavor.

2. Can I use a different type of pan?

Yes, you can use an 8-inch round cake pan or a different sized loaf pan, but baking times may vary. Check for doneness by inserting a toothpick into the center.

3. Can I make this cake ahead of time?

Yes, this cake can be made up to 2 days in advance. Store it covered at room temperature and add the glaze just before serving.

4. Can I freeze this cake?

Yes, you can freeze the cake (without the glaze) for up to 3 months. Wrap it tightly in plastic wrap and foil. To serve, thaw it overnight at room temperature and glaze before serving.

5. Can I use a different fruit for the glaze?

Absolutely! You can experiment with other fruit juices such as raspberry, blueberry, or strawberry for the glaze to match your preferences.

6. How do I know when the cake is done?

The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.

7. Can I use a hand mixer instead of a stand mixer?

Yes, a hand mixer will work well for making this cake batter. Just ensure you mix the ingredients thoroughly, especially when adding the eggs and flour.

8. Can I make this cake without the glaze?

Yes, the cake is delicious on its own without the glaze, though the pomegranate glaze adds a nice touch of sweetness and color.

9. How long does the glaze take to set?

The glaze takes about 30 minutes to set, but you can also refrigerate the cake for an hour or more to allow the glaze to firm up completely.

10. How can I make the glaze thicker?

If the glaze is too thin, add a bit more sifted powdered sugar to achieve a thicker consistency.

Conclusion

Martha Stewart’s Whole-Lemon Pound Cake with Pomegranate Glaze is a show-stopping dessert that combines refreshing citrus with the sweet tartness of pomegranate. The lemon flavor is bright and fragrant, while the pomegranate glaze adds a touch of elegance with its vivid color and tangy sweetness. This cake is perfect for any celebration, and it’s sure to impress your family and guests with its delightful flavors and beautiful presentation!