Pomegranate Cake
Smothered in a sweet and fruity pomegranate syrup, this light almond and lemon-flavored cake is just as delicious warm or cold.
Prep Time: 20 min
Total Time: 1 hr 30 min
Servings: 10
1 box (500g) Betty Crocker™ SuperMoist™ White Cake Mix 
3 egg whites 
80ml vegetable oil 
275ml water 
Grated peel of 1 lemon 
75g ground almonds 
Juice of 1 lemon 
80g granulated sugar 
100ml pomegranate juice 
1 to 2 teaspoons rose water
120g pomegranate seeds   
  • 23cm round spring-form cake pan
  • Baking parchment paper
  • Large bowl
  • Electric mixer or whisk
  • Spatula
  • Small saucepan
  • Wooden skewer
  • Spoon
  • 1 Preheat oven to 180°C. Grease 23cm round spring-form cake pan with butter. Lightly sprinkle with flour, then line base with baking parchment paper.
  • 2 Beat cake mix, eggs, oil, water and lemon peel in large bowl with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Fold in ground almonds.
  • 3 Pour batter into pan; spread evenly. Bake 55 to 65 minutes or until toothpick inserted in center of cake comes out clean.
  • 4 To make topping, heat lemon juice, sugar and pomegranate juice in small saucepan over medium heat, stirring occasionally, until sugar is dissolved. Simmer 5 to 7 minutes or until syrupy. Stir in rose water and pomegranate seeds.
  • 5 Cool cake 5 minutes, then poke holes into cake with wooden skewer. Spoon pomegranate syrup all over cake; let stand to cool slightly. Carefully unclip cake pan, and transfer cake to serving plate. Serve warm or cold cut in slices.
  • If you can’t find pomegranate juice in the supermarket, make your own by crushing about 150g pomegranate seeds in bowl. Strain through fine sieve into measuring cup.
  • A spring-form cake pan will make removing the warm cake from the pan easier, but if you don’t have one, use a loose-bottomed cake pan.