Pomegranate Yogurt Cake

Did You Know? Pomegranates have existed for 50 to 70 million years. The plants themselves live 100 to 150 years in the wild, and 300 years or more in cultivated gardens. They bear fruit in their second or third year, and can produce 440 to 660 pounds of fruit annually.

With a huge case of POM Wonderful and some tubs of Oikos, I needed a recipe to put these ingredients to use, preferably all at once. I'd had a recipe for grapefruit yogurt cake bookmarked for some time, and with a few substitutions, I knew I could have something really great. The original recipe had mentioned that the grapefuit syrup did not thicken up as hoped, so I made sure to let the pomegranate juice reduce down for a few extra minutes; it ended up being my favorite part.

As for the cake itself, it has a wonderful crumb, and is super-moist. Flavorwise, it's definitely more lemon than pomegranate, but I expected that. The original recipe had praised the grapefruit-zested sugar that was incorporated, but with no rind to zest from a pomegranate, I opted for a lemon instead, and threw in a tablespoon of pomegranate juice for good measure.

Pomegranate Yogurt Cake
Adapted from Joy the Baker

2 cups all-purpose flour
1 Tablespoon baking powder
1/4 teaspoon salt
2 eggs
3/4 cup granulated sugar
1 cup Greek yogurt
1/3 cup grapeseed oil
1 tablespoon lemon zest
1/2 cup pomegranate juice, plus one tablespoon
1 teaspoon vanilla extract
3 Tablespoons powdered sugar

Preheat your oven to 350 degrees F. Grease and flour a bundt pan, and set aside.

In a medium bowl, whisk together the flour, baking powder and salt to blend.

On a clean surface, or in a large bowl, combine the granulated sugar and zest. With the back of a spoon or a flexible bench knife, rub the lemon zest into the sugar. The essential oils will release into the sugar creating a wonderfully fragrant lemon-sugar.

In a large bowl, beat the eggs and lemon-sugar until the eggs are thick and pale yellow. Add the yogurt, oil, one tablespoon of pomegranate juice, and vanilla extract. Stir well to combine. Add the flour mixture and stir to combine.

Pour the batter into the prepared pan, smoothing the top with a rubber spatula. Bake for 30-40 minutes, or until the top is golden brown and a wooden skewer comes out clean when inserted near the center. Place the pan on a wire rack for 10 minutes to cool. Run a knife around the edge of the pan to loosen the cake, and cool completely on the wire rack.

In a small saucepan, combine the powdered sugar and the remaining 1/2 cup of pomegranate juice and bring to a boil Reduce the heat to a simmer and cook, stirring, for 10-15 minutes, or until the glaze is slightly thickened. Remove from heat.

To finish, pierce the cake all over the top with a skewer and pour the warm pomegranate syrup slowly over the cake.

Store at room temperature, wrapped well, for 2 days.