LEMON POMEGRANATE POUND CAKE
Let’s be honest, I am not the world’s greatest baker. Shit, I am not even a decent baker! So I have recently been trying to sharpen my baking skills. It’s safe to say that my Lemon Pomegranate Pound Cake turned out delicious. With pomegranates being all the rage and in season, I thought this added a nice touch to a classic recipe. I literally made two loafs of cake and the first one vanished into thin air by day 2. This is perfect for the office holiday parties or an unexpected "Friendsgiving". Check out my recipe below for from my fool proof pound cake.
8 oz cream cheese, room temperature
1 ½ cup butter, softened and room temperature
6 large eggs
3 cups Sugar
3 cups all-purpose flour
1 ½ teaspoon vanilla extract
⅛ teaspoon salt
1 tablespoon lemon juice, freshly squeezed
1 cup powdered sugar
1 tablespoon buttermilk
1 pomegranate, ripe and seeded
1 teaspoon vanilla extract
Standard Bread Loaf Pan - 8½" x 4½"
Preheat oven to 325 degrees. Slice, deseed pomegranate, and set aside (find out a cool and quick way to deseed a pomegranate here). With the electric mixer at medium speed, beat butter and cream cheese until creamy. Gradually add sugar with the mixer still on medium speed. Slowly add eggs, be sure to add them one at a time and mix thoroughly. In a separate bowl, combine flour and salt. Begin adding flour mixture to butter mixture in small batches. Once mixed completely, pour batter into bread loaf pan. Place in oven on middle rack and bake for 1 hours and 30 minutes or until a wooden toothpick inserted in the center of the cake comes out clean. Cool in pan for about 10-15 minutes then remove from pan and place on wire rack to cool completely.
Blend pomegranate seeds well in a blender or with an immersion blender. Strain the mixture so that only the juice remains and discard the pulp. In a saucepan, bring juice to a boil and then reduce heat to a simmer. Cook until the juice becomes a syrupy consistency and set aside. In a bowl, mix together powdered sugar, vanilla extract, buttermilk and about 1-2 tablespoons of pomegranate syrup. Mix well until the desired consistency is achieved, but should be thin. Drizzle over cooled cake with a few pomegranate seeds. That's it, that's all.