Hamdi Saidani Pomegranate Pound Cake Recipe made of a rich, buttery cake infused with pomegranate juice and zest, topped with a light pomegranate glaze it serves about 10 and takes about 1 hour to prepare and bake, perfect for any gathering.
More Pomegranate Dessert Recipes:
💕 Why You’ll Love This Pomegranate Pound Cake Recipe :
- Unique Flavor: The sweet-tart flavor of pomegranate adds a unique twist to the classic pound cake, making it a standout dessert.
- Moist Texture: The addition of pomegranate juice helps keep the cake moist and flavorful.
- Beautiful Presentation: The vibrant color from the pomegranate juice and seeds creates an appealing dessert that looks great on any table.
- Easy to Make: This recipe is straightforward, requiring minimal effort and common ingredients.
- Perfect for Any Occasion: Whether for a birthday, holiday, or casual get-together, Pomegranate Pound Cake is a delightful choice.
❓ What Is Pomegranate Pound Cake Recipe?
Pomegranate Pound Cake is a moist and flavorful cake made with pomegranate juice and zest. It has a dense texture typical of pound cakes and is often topped with a sweet glaze made from powdered sugar and pomegranate juice, making it a delicious dessert.
🍒Pomegranate Pound Cake Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- ½ cup pomegranate juice (fresh or bottled)
- 1 teaspoon vanilla extract
- Zest of 1 pomegranate
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons pomegranate juice
- Pomegranate seeds for garnish (optional)
🥧 How To Make Pomegranate Pound Cake
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the pomegranate juice, vanilla extract, and pomegranate zest until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- In a small bowl, mix the powdered sugar and pomegranate juice until smooth. Drizzle over the cooled pound cake and garnish with pomegranate seeds if desired.
💭 Recipe Tips:
- Use Fresh Ingredients: Fresh pomegranate juice and zest enhance the flavor of the cake. If using bottled juice, make sure it’s 100% juice without added sugars.
- Room Temperature Ingredients: Ensure that your butter and eggs are at room temperature for better mixing and texture.
- Don’t Overmix: When combining wet and dry ingredients, mix just until combined to keep the cake tender.
- Cool Completely: Allow the pound cake to cool completely before glazing to prevent the glaze from melting off.
- Make Ahead: The pound cake can be made a day in advance and stored wrapped in plastic wrap to keep it moist.
🍧 What To Serve With Pomegranate Pound Cake?
Pomegranate Pound Cake pairs beautifully with whipped cream, Strawberry Sorbet, or a dollop of Greek yogurt it also goes well with fresh Sweet Strawberries or a cup of Peach Iced Tea for a delightful afternoon treat.
🎚 How To Store Leftovers Pomegranate Pound Cake?
- Room Temperature: Store leftovers pomegranate pound cake at room temperature, wrapped in plastic wrap or kept in an airtight container for up to 3 days.
- Refrigeration: For longer storage, you can refrigerate leftovers pomegranate pound cake in an airtight container for up to a week. Allow it to come to room temperature before serving.
🥵 How To Reheat Leftover Pomegranate Pound Cake?
- In The Microwave: Place a slice of leftovers pomegranate pound cake in the microwave for 10-15 seconds to warm it slightly.
- In The Oven: Preheat the oven to 350°F (175°C) and wrap leftovers pomegranate pound cake in foil heat for about 3-5 minutes until warmed through.
FAQ’S
Can you use frozen pomegranate juice for Pomegranate Pound Cake?
Yes, frozen pomegranate juice can be used for Pomegranate Pound Cake. Thaw it before using to ensure a smooth batter.
How do you prevent Pomegranate Pound Cake from being dry?
To prevent Pomegranate Pound Cake from drying out, avoid overbaking it. Check for doneness with a toothpick, and ensure to incorporate enough liquid ingredients like pomegranate juice to keep the cake moist.
What type of flour is best for Pomegranate Pound Cake?
All-purpose flour is the best choice for Pomegranate Pound Cake, providing the right structure. If you want a lighter texture, you can use cake flour for a softer cake.
How do you know when Pomegranate Pound Cake is done baking?
Pomegranate Pound Cake is done when a toothpick inserted in the center comes out clean, and the edges are golden brown. The cake should spring back slightly when pressed.
How do you enhance the flavor of Pomegranate Pound Cake?
You can enhance the flavor of Pomegranate Pound Cake by adding spices such as cinnamon or nutmeg to the batter, or incorporating lemon zest for a citrusy contrast to the pomegranate.
Can you add pomegranate seeds to the batter of Pomegranate Pound Cake?
Yes, you can add pomegranate seeds to the batter of Pomegranate Pound Cake. This adds texture and a burst of flavor. Just fold them in gently to avoid breaking the seeds.
Try More Pomegranate Dessert Recipes:
Pomegranate Pound Cake Nutrition Facts
Serving Size: Per Slice
- Calories: 224
- Total Fat: 10g
- Saturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 50mg
- Sodium: 150mg
- Total Carbohydrates: 30g
- Dietary Fiber: 1g
- Sugars: 18g
- Protein: 3g
Pomegranate Pound Cake Recipe
Description
Pomegranate Pound Cake Recipe made of a rich, buttery cake infused with pomegranate juice and zest, topped with a light pomegranate glaze it serves about 10 and takes about 1 hour to prepare and bake, perfect for any gathering.
Ingredients
For the Glaze:
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the pomegranate juice, vanilla extract, and pomegranate zest until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- In a small bowl, mix the powdered sugar and pomegranate juice until smooth. Drizzle over the cooled pound cake and garnish with pomegranate seeds if desired.
Notes
- Use Fresh Ingredients: Fresh pomegranate juice and zest enhance the flavor of the cake. If using bottled juice, make sure it’s 100% juice without added sugars.
Room Temperature Ingredients: Ensure that your butter and eggs are at room temperature for better mixing and texture.
Don’t Overmix: When combining wet and dry ingredients, mix just until combined to keep the cake tender.
Cool Completely: Allow the pound cake to cool completely before glazing to prevent the glaze from melting off.
Make Ahead: The pound cake can be made a day in advance and stored wrapped in plastic wrap to keep it moist.
