Mini Limoncello Pound Cakes with Pomegranate Glaze

Mini Limoncello Pound Cakes with Pomegranate Glaze: The Briarwood Baker

How many of you have ever seeded a pomegranate? Now how many of you have seeded a pomegranate in a white shirt which subsequently turned into a shirt with pink juice artfully splattered across the front? After this happened, I realized the true potential of pomegranate juice as a natural dye and wanted to incorporate it somehow into a dessert.

Mini Limoncello Pound Cakes with Pomegranate Glaze: The Briarwood Baker

With the weather finally becoming summer-like, fresh flavors and colors haveΒ become an integral part of all the food I’ve made the past couple weeks. With a pile of lemons sitting on our counter calling my name, I knew a lemon pound cake with a pomegranate glaze had to happen. There also was a bottle of Limoncello on hand which I figured would enhance the lemon flavor of the cake.

Mini Limoncello Pound Cakes with Pomegranate Glaze: The Briarwood Baker

The pound cake is dense, moist, and perfectly lemon-y, and the pomegranate juice adds a beautiful (natural) color to the icing. I used a jumbo muffin tin for the cakes, but feel free to use a normal sized muffin tin (which will make 12 cakes instead of 6), or a loaf pan instead.

Mini Limoncello Pound Cakes with Pomegranate Glaze: The Briarwood Baker

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Mini Limoncello Pound Cakes with Pomegranate Glaze

For the cake:

1 3/4 cups all purpose flour

1/2 teaspoon salt

1/4 plus 1/8 teaspoons baking powder

1 cup plus 2 tablespoons granulated sugar

1 cup unsalted butter, softened

3 eggs

1/4 cup lemon juice

1/4 cup Limoncello liqueur

1/4 cup vanilla Greek yogurt

For the glaze:

1 cup sifted confectioner’s sugar

2 teaspoons lemon juice

1 tablespoon pomegranate juice

For the cake:

Preheat the oven to 350 F. Grease your jumbo muffin tin and set aside.

In a bowl, combine the flour, salt, and baking powder. Set aside.

In the bowl of a stand mixer with a paddle attachment, cream together the butter and sugar until light and fluffy. While the butter and sugar are creaming, whisk together the eggs, lemon juice, Limoncello, and yogurt until combined in a separate bowl.

With the mixer on medium speed, alternately add the dry ingredients and wet ingredients to the butter and sugar mixture in two batches, starting and ending with the dry ingredients. Beat just until combined, making sure to scrape the sides of the bowl.

Scoop about 1/2 cup of batter into each muffin cavity of the tin. (If using a regular sized muffin tin, scoop 1/4 cup batter into each cavity, which will make 12 cakes instead of 6). Bake 20-25 minutes until the tops of the cakes are matte and a cake tester comes out clean. Let cool in the pan for 5 minutes before inverting to a wire rack and allowing them to cool completely before glazing. The bottom of the cakes will be the top which you glaze once you invert them.

For the glaze:

In a bowl, combine the lemon juice, pomegranate juice, and confectioner’s sugar. Whisk until smooth. If the glaze is too thick, add more pomegranate juice one teaspoon at a time, making sure to not add too much at once or your glaze will be too liquid-y. Spoon enough glaze on top of each cake to allow some to run down the sides. Let glaze set at room temperature before serving.

Makes: 6 cakes

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