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Pomegranate and Honey Cake

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A rich, moist cake infused with warm spices and sweet honey, crowned with a golden honey glaze and a burst of fresh pomegranate seeds — a vibrant dessert perfect for celebrations or winter gatherings.

Ingredients

Units Scale
  • Cake:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup almond flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 2/3 cup unsalted butter, softened
  • 2/3 cup honey
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1/2 cup Greek yogurt
  • 1 tsp vanilla extract
  • 1/4 cup pomegranate juice
  • Honey Glaze:
  • 1/3 cup honey
  • 2 tbsp unsalted butter
  • 1 tbsp lemon juice
  • Topping:
  • 1 cup fresh pomegranate seeds

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
  2. In a medium bowl, whisk together all-purpose flour, almond flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In a large mixing bowl, beat butter, honey, and brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
  4. Mix in yogurt, vanilla, and pomegranate juice until smooth.
  5. Gradually add dry ingredients to the wet mixture and stir just until combined.
  6. Pour the batter into the prepared pan and bake for 35–40 minutes or until a toothpick inserted in the center comes out clean. Let cool.
  7. For the glaze, heat honey, butter, and lemon juice in a saucepan over low heat until melted and smooth.
  8. Pour the warm glaze over the cooled cake and top generously with fresh pomegranate seeds.
  9. Let set for 10–15 minutes before slicing and serving.

Notes

  • Use fresh pomegranate seeds for the best texture and color contrast.
  • Ensure the cake is fully cooled before glazing to prevent sogginess.
  • Can substitute Greek yogurt with sour cream if needed.
  • Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://yumfoodusa.com/pomegranate-and-honey-cake/