The BBC Good Food logo
Vanilla & pomegranate cake

Vanilla & pomegranate cake

A star rating of 3.3 out of 5.4 ratingsRate
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

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

  • Freezable (Freeze cake only)
Nutrition: per serving
low insalt0.55g


  • 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

For the syrup

  • 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


  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, June 2011

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3.3 out of 5.4 ratings

Sponsored content