Lemon Pomegranate Cake


As a foodie who will eat essentially anything (lettuce is one of a few exceptions), it’s hard to think of something I love more than potlucks. I was asked to bring a dessert to a potluck last week, and decided to make-over my Cranberry Orange Cake for the occasion. Due to health constraints of some of the guests, I subbed rice flour (no gluten!) for my standard all-purpose wheat flour. I also used a cast-iron pan, to see if that would change the baking time (it didn’t). The lemon flavour really dominates this cake–it is much more of a lemon cake with pomegranate seeds than a light cake with notes of lemon and pomegranate. I used Meyer lemons, but for a tarter flavour, I’d recommend using standard lemons.

Lemon Pomegranate Cake

1 cup sugar

Zest of two lemons

2 large eggs

1/2 teaspoon salt

1 cup rice flour (could use any other kind of flour, too)

1/2 cup vegetable oil

Seeds of one pomegranate

1/3 cup powdered sugar

Preheat your oven to 325 degrees Fahrenheit. Combine the sugar and lemon zest in a medium bowl, then whisk in the eggs, beating until fully combined. Stir in the salt, then add the flour and oil. Once the batter is fully combined, pour it into a greased cast iron pan and sprinkle the pomegranate seeds on top. Bake for 30-40 minutes, or until the top is golden and set. Remove from oven and sprinkle with powdered sugar. Enjoy!

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