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Pomegranate Cake Recipe

User Rating 3 Star Rating (5 Reviews)


Pomegranate juice is the main ingredient in this light cake. The beating method and use of the cake flour yield a cake with a very light crumb. I prefer a dusting of confectioners' sugar as the finishing touch, but feel free to use your favorite cream cheese, buttercream, or standard frosting.

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes


  • 1 cup sifted cake flour
  • 1 teaspoon baking powder
  • 2 large eggs
  • 3/4 cups granulated white sugar
  • 1 cup pomegranate juice
  • Confectioners' sugar


Preheat oven to 350 F. Line an 8-inch square baking pan with nonstick foil.

Whisk together cake flour and baking powder in a small bowl. Set aside.

In a large bowl, beat eggs until foamy. Add sugar 1/4 cup at a time, beating well after each addition until light, fluffy, and somewhat stiff.

Add flour mixture to the egg mixture, 1/4 at a time, alternating with the pomegranate juice. Beat until well-combined.

Pour into prepared baking pan and bake 35 to 40 minutes, until center springs back when lightly touched and cake is lightly browned. Let cool to room temperature.

Lift the cake out of the baking pan using the nonstick foil. Place a paper doily on top and sprinkle generously with sifted confectioners' sugar. Remove paper doily, cut, and serve.

Yield: 16 (2-inch) squares
User Reviews

Reviews for this section have been closed.

 5 out of 5
a great cake, Member lizzzybaby

Im staying in Turkey at the moment so i got to use a fresh pomegranate for this recipe. I followed the instructions completey and the cake turned out great. the only thing is there is no such thing as cake flour so i made it myself. 1 cup flour, 2 teaspoons cornflour and half a teaspoon of baking powder, then i sifted it around 4-5 times. i also didnt use the entire glass of pomegrante as they are sour but you can get sweet pomegranates which i think would work better for this recipe if you want it sweeter. Also i would use a full cup of sugar as its quite sour, which is fine for my taste. another tip: add the seeds in a handfull into the mixture. Also it is a little acidic i was thinking about using baking soda to counteract the acidity which i will try next time.

13 out of 13 people found this helpful.

See all 5 reviews

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