Vanilla & pomegranate cake

Vanilla & pomegranate cake

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(4 ratings)

Prep: 20 mins Cook: 50 mins

Easy

Serves 8
A vibrant cake that's gloriously syrupy and tangy. Eat it warm or cold as a pudding

Nutrition and extra info

  • Freeze cake only

Nutrition: per serving

  • kcal475
  • fat24g
  • saturates14g
  • carbs64g
  • sugars42g
  • fibre1g
  • protein6g
  • salt0.55g
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Ingredients

  • 200g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g caster sugar
  • 3 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • zest 1 lemon plus juice of ½
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 140g self-raising flour
  • 100g plain flour
  • ½ tsp vanilla extract

For the syrup

  • juice ½ lemon (use the other ½ of the one for the cake)
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 pomegranates, juice of one, seeds of one (or 100ml pomegranate juice, 110g pack pomegranate seeds)
    Pomegranate

    Pomegranate

    pom-ee-gran-at

    Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…

  • 85g caster sugar
  • ½ tsp vanilla extract

Method

  1. 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.

  2. 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.

  3. 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.

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Comments, questions and tips

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Comments (4)

thegirlnextdoor's picture
1

This was a disgusting cake that I made for some very dear friends of mine, being incredibly polite none of them muttered a bad word but you could clearly see the look on theirs faces as this muck entered their mouths and one of them nearly vomited. I have been retracing my steps in the ingredients and instructions but I have done nothing wrong. The only star I give this recipe is due to the lemon juice. I would not reccomend this recipe.

Frantic Flapjack's picture
4

As the whole cake wasn't going to be eaten in one sitting, I didn't pour the pomegranate syrup over the whole cake as I thought it would get really soggy if left too long so I warmed slices of cake when needed and then poured over some syrup and added vanilla ice-cream. Yum!

katedwane68's picture
5

Didn't have any pomegranite so used tinned peaches instead!! Used juice from the tin for the drizzle syrup, then simply served the cake with peaches and cream - delicious. Whole family loved it and will definitely do again.

danicquinn's picture
3

This was easy to make and looked very impressive, but I thought the flavour could have had a bit more 'punch'. I think, if I made it again, I might include more citrus (perhaps orange zest, and more citrus juice in the syrup), or go in the opposite direction and add some rose water. It went really well with pistachio ice cream.

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