Description
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!
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)
Instructions
- 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.
- 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.
- 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. Add the eggs, one at a time, beating thoroughly after each addition. 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.
- 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.
- 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.
- 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.
Notes
- 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.
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 360 kcal
- Sugar: 34 g
- Sodium: 130 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 85 mg
