Vanilla & Pomegranate Cake
This delightful lemon and pomegranate cake is a perfect balance of tangy citrus and sweet pomegranate flavors. The moist cake is infused with lemon zest and juice, topped with a pomegranate syrup that adds a burst of fruity goodness. A true treat for any occasion, this cake is sure to impress with its vibrant colors and refreshing taste.
— Constant Cookbook
Ingredients
- 200g butter
- 200g caster sugar
- 3 eggs
- zest 1 lemon plus juice of ½
- 140g self-raising flour
- 100g plain flour
- ½ tsp vanilla extract
- juice ½ lemon (use the other ½ of the one for the cake)
- 2 pomegranates , juice of one, seeds of one (or 100ml pomegranate juice, 110g pack pomegranate seeds)
- 85g caster sugar
- ½ tsp vanilla extract
Instructions
- Heat oven to 160C/140C fan/gas 3. Grease and line a 20cm loose-bottomed cake tin. Beat the butter and sugar with an electric whisk until pale and creamy. Add the eggs one at a time, then add the lemon zest and juice and vanilla extract. Fold in the flours with a metal spoon until well mixed. Transfer to the cake tin, smooth the top, then bake for 50 mins until risen and golden.
- To make the syrup, mix the lemon juice with the pomegranate juice, caster sugar and vanilla, then heat gently until the sugar dissolves. Increase the heat and reduce slightly until syrupy. Remove from the heat and cool slightly, then tip in the pomegranate seeds.
- Remove the cake from the oven. Allow to cool for a few minutes before poking holes all over it with a skewer and pouring over the pomegranate syrup. Enjoy warm or cool completely in the tin.
Cook Time
50M
Prep Time
PT20M
Yield
Serves 8
Nutrition
- Calories: 475 calories
- Fat Content: 24 grams fat
- Saturated Fat Content: 14 grams saturated fat
- Carbohydrate Content: 64 grams carbohydrates
- Sugar Content: 42 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 6 grams protein
- Sodium Content: 0.55 milligram of sodium
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