Lemon Pomegranate Cranberry Layer Cake
Pomegranates are often associated with fertility and abundance in many cultures around the world.
This is vegetarian recipe. Dish can be prepared in 105 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Lemon Pomegranate Cranberry Layer Cake
Ingredients
Instructions
-
Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
-
In a medium bowl, whisk together the cake flour, baking powder, and salt.
-
In a large bowl, cream together the unsalted butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
-
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix in the lemon juice and lemon zest.
-
Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
-
While the cakes are cooling, prepare the glaze by whisking together the pomegranate juice and powdered sugar until smooth.
-
Once the cakes have cooled, remove them from the pans and place one layer on a serving plate. Spread a thin layer of cranberry sauce on top, then drizzle with some of the pomegranate glaze. Repeat with the remaining layers.
-
Garnish the top of the cake with pomegranate seeds.
-
Allow the cake to rest for 30 minutes before serving to allow the flavors to meld together.
-
Slice and serve.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 58g20%
- Sugars 40g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
