Pomegranate Lime Bundt Cake

Created By: Chef Becca Heflin

Recipe Category: Dessert

Cuisine: Cake

Serves: 12

Prep time: 10 minutes

Cook time: 60 minutes

Total time: 1 hour 10 minutes

 

Deck your holiday dessert table with bursts of color and flavor! Try this delicious pomegranate lime Bundt cake recipe & shout, "It's Yummi!"

Ingredients:

• For The Topping:
• 1 cup pomegranate arils
• 2 teaspoons granulated sugar
• 1 Tablespoon pomegranate juice
• 1 teaspoon cornstarch
• For The Cake:
• 3 cups sifted all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 8 oz unsalted butter, softened to room temperature
• 2 cups granulated sugar
• 5 large eggs (or 4 extra large)
• 8 ounces milk (I used 2%)
• 3 limes, finely grated for zest, and juiced

Directions:

1. Heat oven to 350°F (325°F if using a dark nonstick or a silicone baking pan) Butter and flour a 10- or 12-cup Bundt pan and set aside.
2. Pomegranate Topping: 
3. In a small bowl, combine all topping ingredients.
4. Evenly spoon topping mixture into generously greased and floured pan.
5. Cake:
6. Zest and juice the limes into small bowls and set aside.
7. Sift together flour, baking powder, salt and set aside.
8. Beat butter till soft, gradually add sugar, beat until light and flully. Beat in eggs one at a time, scraping down bowl after each addition.
9. On lowest speed, alternately add dry ingredients and milk, scraping sides of bowl down as necessary and beating just to mix each addition.
10. Stir in lime juice and zest with a spoon.
11. Pour half of the batter on one side of the pan, half in the other. Level top gently with a silicone spatula or the back of a spoon.
12. Bake until cake tester comes out clean, about an hour. Let cool slightly on wire rack - 10-15 minutes before inverting onto a wire rack to cool completely.

 Source: itsyummi.com