Introduction: Pomegranate Lemon Poundcake
This pomegranate lemon glaze poundcake is perfect for the summer. The cake itself only has five ingredients, and is super easy to make. The added lemon glaze on top makes it extra scrumptious. If you choose you can also tap it with fresh pomegranate seeds or whipped cream. We hope you enjoy this recipe!
Step 1: Ingredients
8 ounces pomegranate juice
1 pound butter
1 pound sugar
1 pound flour
Step 2: Step One
Preheat your oven to 350°F. Cream together the sugar and butter on high speed.
Step 3: Step Two
Mix the pomegranate juice and the eggs in a small bowl. Slowly add this mixture to the sugar/butter mixture.
Step 4: Step Three
Finally add the flour to the mixture, and beat on high speed until smooth, And put into a oiled and butter bunt pan in the oven for 30 minutes.
Step 5: Glaze Ingredients
1 3/4 cups powdered sugar
1 1/2 tbsp lemon juice, fresh or from the bottle
2 tbsp milk
Step 6: Step One
Blend together the powdered sugar, lemon juice, and milk on medium-high speed with the whisk attachment.
Drizzle the glaze over the cooled Poundcake.
Optional: add pomegranate seeds or whipped cream on the top.
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