FF Pomegranate Lemon Drizzle Bundt Cake

Pomegranate Lemon Drizzle Bundt Cake


Hello and welcome to a New Year, where I look forward to sharing a whole host of new recipes and product reviews, here on Feasting is Fun. So, as we ease into 2018 I have created a simple, yet stunning and delicious bake, my Pomegranate Lemon Drizzle Bundt Cake. Especially created to make the most of seasonal pomegranates which are readily available in most larger shops at this time of year. Also added is a healthy dose of lemon, helping our bodies fight off any nasty bugs. We are almost making a health food here!


FF Pomegranate Lemon Drizzle Bundt Cake
Pomegranate Lemon Drizzle Bundt Cake

Since this cake has such a light texture the additional crunch from the pomegranate seeds provides added texture and flavour. While they bake inside the cake their juices release, complimenting the lemon zest. Also, the garnet seeds, used for decoration, provide an unexpected fresh burst of juice. Meanwhile the lemon drizzle lends an intense, lemon tang on the tongue.

FF Pomegranate Lemon Drizzle Bundt Cake
Pomegranate Lemon Drizzle Bundt Cake
Pomegranate Lemon Drizzle Bundt Cake

The beauty of Bundt pans

Each bundt pan is different. Yet some share similar moulding, creating a range of pans. Lemon Lime Gin Heart Bundt Cake uses the elegant heart pan which has the same deep grooves as the elegant party Bundt used here. Deep, regular grooves define the entire shape of the baked cake. Indeed a light dusting of icing sugar would enhance, in a much simpler way, the outline of this bundt cake. Especially useful, should the drizzle icing be a step too far!

FF Pomegranate Lemon Drizzle Bundt Cake
Pomegranate Lemon Drizzle Bundt Cake

Recipe: Pomegranate Lemon Drizzle Bundt Cake serves 10-12

For The Cake:

225g/8oz Unsalted Butter – softened to room temperature

225g/8oz Caster Sugar

1/4tsp Sea Salt – I use Maldon

4 Large Free Range Eggs

3tbsp Sour Cream

1tsp Vanilla Extract – I use Nielsen-Massey

225g/8oz Plain White Flour

2tsp Baking Powder

2 Whole Lemons – finely zested

125g/4.5oz Pomegranate Seeds – *I bought 2 packs 125g each from Waitrose

Glaze and decoration:

200g/7oz Icing Sugar – sifted

Juice of 1 Lemon

Pomegranate Seeds please see * above

Helpful Tips

You will need a 10 cup Bundt Pan (tin) for this recipe. Most importantly, when using a smaller tin, ensure that it is not filled more than two thirds full. Also, for guaranteed release of the cake once baked I highly recommend using Wilton cake release. Spray or brush on to the inside of the bundt pan, most importantly take care to cover every part of the pan.

Making the Bundt Cake

Preheat the oven to 160C/140C fan, gas mark 3, 325F

  • First of all prepare the Bundt pan as detailed above.
  • Place the butter, sugar and salt into a large bowl. Whisk together until pale and creamy.
  • Next add all 4 eggs, sour cream and vanilla extract. Sift the flour and baking powder on top of the wet ingredients. Finally add the finely grated zest of two lemons and 125g of pomegranate seeds.
  • Carefully fold the ingredients together until fully combined.
  • Spoon the cake batter into the prepared Bundt pan. Smooth the top for an even finish.
FF Pomegranate Lemon Drizzle Bundt Cake
Making the cake batter.
  • Place the cake into the centre of a preheated oven and bake for 1 hour 15 minutes – 1 hour 30 minutes.
  • The cake is baked when it is golden in colour, shrinking away from the sides of the tin and an inserted skewer comes out clean.
  • As soon as the cake is baked remove the oven and allow to cool in the tin for 10 minutes.
  • After the initial cooling time has passed turn out the cake on to a cooling rack.
  • Leave to cool completely before decorating.
FF Pomegranate Lemon Drizzle Bundt Cake
Baking and turning out the bundt cake.
  • While the cake is finishing cooling prepare the lemon drizzle.
  • Into a bowl containing the sifted icing sugar add the juice of one lemon. Stir until thoroughly combined and free from any lumps.
  • As soon as the cake is cool it can be decorated.

Decorating the Bundt Cake

  • Place the cake on to a plate or board.
  • To decorate, use a teaspoon to pour approximately 1/2 a tsp of lemon drizzle on to each groove of the cake. Start at the top of the cake and work around until each groove has icing reaching the base both on the inside and outside.
  • Top each indent on the cake with a pomegranate seed, adding an additional two seeds, or more, to each groove.
Pomegranate Lemon Drizzle Bundt Cake

Serve the cake sliced with a complimentary drink (lemon tea goes well, as does chilled limoncello) and a smile.

Store the cake covered securely in cling film, or alternatively in an airtight container and eat within 5 days. During warmer weather it is advisible to refrigerate this cake.

If you have enjoyed this recipe for Pomegranate Lemon Drizzle Bundt Cake you may also like these:

Chocolate Cherry Chiffon Bundt Cake

Chocolate Cherry Bundt Cake

Maple Syrup Iced Coffee Bundt Cake

Maple Syrup Iced Coffee Bundt Cake

Lemon Blueberry Bundt Cake

Lemon Blueberry Bundt Cake

Bundt Cakes are a real favourite of mine. Although the pans may be on the pricey side, look on eBay for special offers, they produce outstandingly beautiful cakes with very little effort required from the baker. While further decoration isn’t  actually needed for a Bundt cake, it can be fun to play around with icing and additional decorations, as seen in the examples above. Finally, when baking a Bundt cake, a show stopping cake is guaranteed every, single, time.

So, whatever you are making, baking and creating in your kitchen, have fun preparing your feast.

Sammie xx

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Hi, I'm Sammie and I’m passionate about creating tasty recipes, both sweet and savoury that you can make at home. Every recipe is easy and fun to make and should taste like a feast without the fuss!

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