Glazed Pomegranate Bundt Cake Recipe

ByEmma

Looking to impress your guests with a dessert that’s as visually stunning as it is delicious? This Glazed Pomegranate Bundt Cake is the answer! With its moist, fluffy texture and a tangy-sweet glaze, this cake is perfect for any special occasion or cozy afternoon tea.

Ingredients You’ll Need

For the Cake:

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup pomegranate juice
  • 1/2 cup whole milk
  • 1/2 cup pomegranate arils (optional for added texture)

For the Glaze:

  • 1 cup powdered sugar
  • 2–3 tablespoons pomegranate juice
  • 1 teaspoon lemon juice (optional, for a tangy kick)

Garnish:

  • Pomegranate arils
  • Fresh mint leaves (optional)

Step-by-Step Instructions

1. Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan to ensure easy release of the cake later.

Pro Tip: Use a non-stick Bundt pan and make sure to coat every crevice with butter and flour for a smooth, clean release.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Cream Butter and Sugar

In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3–5 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

4. Combine Wet and Dry Ingredients

Alternate adding the dry ingredients and the milk/pomegranate juice mixture to the butter mixture, starting and ending with the dry ingredients. Mix just until combined. If using, fold in the pomegranate arils gently.

5. Bake the Cake

Pour the batter into the prepared Bundt pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

Pro Tip: Avoid overmixing the batter as it can make the cake dense. Also, check the cake at the 50-minute mark to avoid overbaking.

6. Cool and Release

Allow the cake to cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely.

Making the Glaze

1. Mix the Glaze Ingredients

In a small bowl, whisk together the powdered sugar, pomegranate juice, and lemon juice (if using) until smooth. Adjust the consistency by adding more juice or powdered sugar as needed.

2. Glaze the Cake

Once the cake is completely cooled, drizzle the glaze evenly over the top. Let it set for a few minutes.

Final Touches

Garnish

Sprinkle pomegranate arils over the top and add fresh mint leaves for an extra pop of color and flavor.

Pro Tip: For a festive touch, dust the cake lightly with powdered sugar before adding the garnish.

Serving Suggestions

Serve this Glazed Pomegranate Bundt Cake with a cup of hot tea or coffee. Its vibrant flavor also pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream.

Storage Tips

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, wrap slices individually and freeze for up to 3 months.

Why You’ll Love This Recipe

This Glazed Pomegranate Bundt Cake combines the perfect balance of sweetness and tanginess, creating a dessert that’s as delightful to eat as it is to look at. Whether it’s for a holiday gathering or a weekend treat, this cake is sure to be a showstopper!

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