There is something about lemon cake that I just love. While most other cakes are rich and sweet, lemon cake has an added freshness, a crispness, that makes it a perfect light dessert. Not necessarily light in calories, unfortunately for my waistline, but light in a different way. A way that leaves me wanting more. Refreshing is the best way I can think to describe it. And, to top it off, pomegranates are some of our favorite fruit to snack on this time of year. They are the perfect tangy and sweet combination. For a recent family get together, I decided to combine the two… It was so delicious they cleaned out the pan! Who’d have thought a pomegranate lemon cake would be such a hit!? I will definitely be making this combination again.
POMEGRANATE LEMON CAKE
– 1 box lemon cake mix
– 1 cup milk
– 2 eggs
– 1/3 cup yogurt
– 1/4 cup oil
– 2 cups Powdered Sugar
– 2 Tbsp milk
– 1/2 cup butter, melted
– 1/2 tsp lemon extract
– Yellow food coloring, optional
– 1-2 cups pomegranate seeds for garnish
– Mix the cake mix, oil, eggs and yogurt in a medium bowl until well combined.
– Pour into a lightly greased baking pan and bake according to the directions on the back of the cake mix box, usually 350F for 20-30 minutes, depending on pan size and type.
– While the cake bakes, mix powdered sugar, milk, butter, lemon extract and food coloring together in a bowl until mixture is smooth and well combined. If it’s runny, add more powdered sugar. If the mixture is too thick, slowly add more milk. until you achieve a frosting or glaze like consistency, depending on your preference.
-When the cake is done and completely cooled, spread the frosting on top and sprinkle with pomegranate seeds. Let sit for 10 minutes.
Yields approximately 18 pieces. Store leftovers in an air-tight container.