Pomegranate Pound Cake

Today was one of those times where I ate dinner and then thought “what’s for dessert?” Since “nothing” was the answer to that question, I looked around for something that could be the main ingredient for a treat. And I found… a pomegranate. Granted, I think I left this particular pomegranate a little too long but hey, it’s just going to be baked with, so it’s all good. When I googled pomegranate desserts, the results were pretty underwhelming. Most of what I got was sorbets and syrups, neither of which was happening (it’s like -30 degrees Celsius on the regular here… not a fan). Instead I came across the idea of a pomegranate pound cake and decided to try it out. IMG_4827

Since being home for the holidays means access to a standing mixer, here we go… butter, sugar, and eggs. Most recipes I came across included buttermilk, and if you’ve got buttermilk in your fridge, respect to you, your life is probably pretty together. I used almond milk with a tsp of vinegar. Add in some lemon zest and baking soda then it’s time for the flour.

Image (2)Bake away! Then since I used one of these nice pans, time to stress yourself about getting it out of the pan. Lets see how this goes… Image (4)

Semi-success! Try it out 🙂

– S

Recipe adapted from http://gratineeblog.com/2009/12/holiday-baking-pomegranate-pound-cake/


¾ cup sugar

6 tbsp margarine

3 eggs

zest form 1 lemon

¾ cup milk + 1 tsp vinegar

2 tsp vanilla

dask salt

½ tsp baking soda

2 cups flour

Seeds from 1 pomegrante


  1. Preheat oven to 350 F.
  2. Beat sugar and butter, add eggs and beat well.
  3. Combine milk, vinegar, lemon zest, vanilla, and baking soda. Add to butter and sugar.
  4. Add flour and mix.
  5. Fold in pomegranate seeds.
  6. Bake for 1 hour.

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