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!
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.
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!
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
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.
- 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.
- 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.
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
Maple Syrup Iced Coffee 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.
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