Pomegranate Cake

I had set out to make a Lavender and Peach cake but the supermarket was selling something better – pomegranates! They were going at SGD$3.60 each and I thought, “Ooh! Let’s try to make something with these juicy red seeds!”

Instead of just baking a vanilla sponge in one lump thing, I divided the cake mixture between 2 8-inch springform pans so I can add a layer of whipped cream and pomegranate seeds between the sponges. Admittedly, I rather do this than try to slice a sponge cake into 2!

This cake is light and tastes best served chilled. Perfect for this scorching out weather!


For the sponge:
200g butter
200g caster sugar
Zest of 1 lemon
Juice of 1/2 lemon (save the other half for the topping)
2 cups of all-purpose flour
2 tsp of baking powder
1 tsp of vanilla extract

For the pomegranate topping:
Juice of 1/2 lemon
1 pomegranate (2 if you want the middle to bursting with the seeds too)
1/2 cup of caster sugar

For the whipped cream
1 cup heavy cream
1/2 cup sour cream
2 tbsp of caster sugar


Set your oven to about 160C. Sift the flour and the baking powder into a bowl. Grease 2 8-inch springform pans and place a non-stick baking paper at the base.

In a separate bowl, cream the butter and sugar until it becomes smooth and almost pale yellow in color. Beat in the eggs and then add the lemon zest, lemon juice and vanilla extract.

Fold the dry ingredients into the wet mixture and stir till smooth and lump-free. Divide the mixture into the pans. Bake for 25 minutes.

Pomegranate topping
Dissolve the sugar into the lemon juice in a medium saucepan. Simmer until the liquid thickens into a syrup. Tip in the pomegranate seeds and heat until the entire thing thickens.

Drain the seeds of excess syrup. Set aside to cool.

Whipped cream
Whisk the heavy cream, sour cream and sugar in a bowl until you get a fluffy whipped cream.

Assemble the cake by spreading a layer of whipped cream on the top of one sponge. You may put some pomegranate seeds on top. Then place the second sponge on top of this whipped cream layer. Cover the top of the cake with the rest of the whipped cream, using a palette knife to create some wave-like patterns if you want. Decorate with rest of pomegranate seeds. Chill in the fridge until ready to serve.

To order, click here.

Pomegranate Cake $40 (with delivery within Singapore), $32 (self collect)

Pomegranate Cake $40 (with delivery within Singapore), $32 (self collect)

Check out Alpha Bakes’ other creations in our A – Z List!



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