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Recipes

Pomegranate Sheet Cake with Lime Glaze

By Marlena SpielerPhotography by Misha Gravenor
Image may contain Birthday Cake Food Dessert Cake Meal and Plant
Misha Gravenor Photography

Recipe information

  • Yield

    12 Servings

Ingredients

1

1/2 cups all purpose flour

1

1/2 teaspoons baking powder

1

/2 teaspoon salt

1

cup sugar

1

/2 cup unsalted butter, room temperature

2

large eggs

3

/4 cup pomegranate juice, divided

4

teaspoons grated lime peel, divided

1

/2 cup plain Greek-style yogurt*

1

1/2 cups powdered sugar

1

teaspoon vanilla extract

2

/3 cup pomegranate seeds

2

tablespoons thinly sliced mint leaves

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 350°F. Butter and flour 13x9x2-inch cake pan. Sift together flour, baking powder, and salt in medium bowl.

    Step 2

    Beat sugar and butter in large bowl until well blended, 1 minute. Using electric mixer, add eggs 1 at a time, beating well after each addition. Beat in 1/2 cup pomegranate juice and 2 teaspoons lime peel (mixture may appear curdled). Beat flour mixture into batter just until blended. Stir in yogurt.

    Step 3

    Spread batter in pan. Bake until tester inserted into center of cake comes out clean, about 25 minutes. Let cake cool 15 minutes.

    Step 4

    Meanwhile, sift powdered sugar into medium bowl; whisk in 1/4 cup pomegranate juice, vanilla, and 1 teaspoon lime peel.

    Step 5

    Using fork, poke holes over top of warm cake, spacing 1 inch apart. Pour glaze over cake and spread evenly. Cool completely.

    Step 6

    To serve, sprinkle pomegranate seeds, mint, and 1 teaspoon lime peel over cake.

    Step 7

    *A thick yogurt sold at some supermarkets, specialty foods stores, and Greek markets.

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