Description
This Pomegranate and Honey Cake combines the tangy sweetness of pomegranate with the rich, floral flavor of honey. Moist, light, and bursting with antioxidants, it’s a naturally sweet dessert perfect for brunch, holidays, or any special occasion.
Ingredients
2 cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
3 large eggs
½ cup raw honey
¾ cup pomegranate juice
½ cup olive oil or sunflower oil
½ cup Greek yogurt
1 tsp vanilla extract
Instructions
Preheat oven to 350°F (175°C). Grease a 9-inch round pan.
Mix dry ingredients: Combine flour, baking powder, baking soda, and salt.
Beat wet ingredients: Whisk eggs and honey until creamy, then add oil and vanilla extract.
Combine: Add yogurt and pomegranate juice alternately with dry ingredients.
Fold in arils gently.
Bake: Pour batter into the pan and bake for 30–35 minutes, until a toothpick inserted in the center comes out clean.
Cool: Let cool 10 minutes, remove from pan, and place on a rack.
Glaze (optional): Drizzle honey and pomegranate glaze before serving.
Notes
Substitute Greek yogurt with sour cream for extra richness.
Add orange zest or chopped pistachios for texture and brightness.
Store leftovers in an airtight container for up to 3 days.
Perfectly pairs with mint tea or black coffee.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice (⅛ of cake)
- Calories: 260 kcal
- Sugar: 20 g
- Sodium: 120 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 45 mg
Keywords: pomegranate and honey cake, honey dessert, Mediterranean cake, healthy fruit cake, antioxidant dessert, honey cake recipe, natural sweet dessert