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

Five eggs
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.

Step 7:

Drizzle the glaze over the cooled Poundcake.
Optional: add pomegranate seeds or whipped cream on the top.

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