Best Ever Pomegranate Lime Bundt Cake Recipe
Make this delicious pomegranate lime bundt cake recipe and decorate your holiday dessert table with bursts of color and flavor!
Christmas desserts just aren’t the same without a burst of red and/or green color in them. I have a sensitivity to artificial food coloring, so I’m always looking for natural sources of vibrant color to add to my holiday desserts. Fortunately, pomegranate arils work perfectly for that.
They’re sweet, crunchy, and delicious, and they looked beautiful on top of my lime bundt cake!
Because I struggle with cake decorating, a bundt cake recipe is my dream dessert. When you have a fancy, detailed bundt pan, it adds instant decoration without the need to add lots of frosting on the top.
Bundt pans like that serve double duty, too, because they make excellent molds for Jello salad. This gorgeous Creamsicle Jello salad from my friend Brianne at Cupcakes and Kale Chips is the perfect example of that.
I really hope you love this pomegranate lime bundt cake recipe.
Pomegranate Lime Bundt Cake Recipe
Ingredients
- FOR THE TOPPING
- 1 cup pomegranate arils
- 2 teaspoons granulated sugar
- 1 Tablespoon pomegranate juice
- 1 teaspoon cornstarch
- FOR THE CAKE
- 3 cups sifted all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 8 oz unsalted butter softened to room temperature
- 2 cups granulated sugar
- 5 large eggs (or 4 extra large)
- 8 ounces milk (I used 2%)
- 3 limes finely grated for zest, and juiced
Instructions
- Heat oven to 350°F (325°F if using a dark nonstick or a silicone baking pan) Butter and flour a 10- or 12-cup Bundt pan and set aside.
- POMEGRANATE TOPPING
- In a small bowl, combine all topping ingredients.
- Evenly spoon topping mixture into generously greased and floured pan.
- CAKE
- Zest and juice the limes into small bowls and set aside.
- Sift together flour, baking powder, salt and set aside.
- Beat butter till soft, gradually add sugar, beat until light and flully. Beat in eggs one at a time, scraping down bowl after each addition.
- On lowest speed, alternately add dry ingredients and milk, scraping sides of bowl down as necessary and beating just to mix each addition.
- Stir in lime juice and zest with a spoon.
- Pour half of the batter on one side of the pan, half in the other. Level top gently with a silicone spatula or the back of a spoon.
- Bake until cake tester comes out clean, about an hour. Let cool slightly on wire rack – 10-15 mins before inverting onto a wire rack to cool completely.
Nutrition
If you’re in love with bundt cakes like I am, check out more of my bundt cake recipes.
Double Chocolate Bundt Cake Recipe
Your cake is so beautiful and unique, Becca. I can’t wait to try it.
You’re SO good for my ego, Karen. Thank you so much <3
What a cool 12 days. I love the idea. I also love your bundt cake, Becca. Pomegranates have been one of my favorite fruits ever since I was a little girl.
Bundt Cakes are my favorite~ Yours is gorgeous Beccalicious! Pomegranate’s have been my favorite fruit since I was In HS, still remember peeling them, you are a genius using this gorgeous fruit to complete your perfect cake! Sending you healing love! Nettie
Thank you for sharing your thoughts with me, Nettielicious, and a special thanks for being such a great friend! ♥
Such a beautiful cake! I bet it tastes as great as it looks!
Thanks so much, Kelli! The flavor combo of pomegranate and lime is fruity and refreshing… I hope you’re able to try it sometime! 🙂
Niiiiiice! First, I think that pomegranates do a lot of the decorating work – the arils are like little jewels. And second – nice bundt! I couldn’t resist that one. I love the flavor combo of pomp-lime, by the way. Sounds lovely!
Becca, I am not sure what you are talking bout cos girlyfriend this cake is gorgeous! Bundt or no bundt – face it – you arent at this cake decorating bizness as you think you are! And dang, the flavors! Wow!
You are SO sweet, Shashi. Thank you!
I made this as the flavors are huge savories of mine. It not only was easy to follow, it came out beautifully! I will definitely be keeping this in my favorites!
Thank you for sharing!