It’s not a particularly pretty cake. You can dress it up by topping it with fruit. You could make it a layer cake with pomegranate frosting in between layers. Or you could drizzle pomegranate syrup over the whole thing.
Or like me, you could eat it plain with some fruit on the side.
Preheat oven to 350 F.
Grease a round springform pan and set aside.
Cream margarine and sugar together. Add pomegranate juice.
In a separate bowl, mix flour, baking soda, and salt together. Add to wet mixture.
Stir until just combined. Add lemon zest and stir briefly.
Pour into prepared springform and bake until set. 55-65 min.
Meanwhile, stir lemon juice and 3/4 c. sugar together to create a glaze. Pour over hot done cake.
The two most important things you should know about me: I’m newly married and I LOVE to cook. I delight in experimenting with new recipes, new cuisines, and new ingredients. I read cookbooks in bed and rarely make the same thing twice. When the urge strikes, I also bake. I strive to cook healthful nutritious food. Sometimes, I end up making…
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