Treats for Mother | Pomegranate Cake

In preparation for Mother’s Day, we’ve scoured the globe for the very best ways to treat your mum – with (a lot of) help from Lola’s A Cake Journey Around the World.

We love the jewel-bright colour of pomegranate seeds; they are evocative of treasures and exotic climates. This fluffy sponge is flavoured with both pomegranate molasses and seeds. It is topped with a light cream cheese frosting and scattered with yet more beautiful ruby-red seeds to finish.


23cm round loose-bottom or springform cake pan, greased and lined with baking parchment

200g butter, softened

200g caster sugar

3 eggs

1 teaspoon pure vanilla extract

Grated zest and freshly squeezed juice of 1 /2 lemon

240g self-raising flour

1 tablespoon pomegranate molasses

50g fresh pomegranate seeds


1 tablespoon pomegranate molasses

Freshly squeezed juice of ½ lemon

80g caster sugar

½ teaspoon pure vanilla extract

150g fresh pomegranate seeds


250g full-fat cream cheese

50ml double cream

80g icing sugar


  • Preheat the oven to 160°C (325°F) Gas 3.
  • Place the butter and sugar into the bowl of a stand mixer fitted with the paddle attachment (or use a hand-held electric whisk and large mixing bowl) and beat on medium speed until fluffy and fully mixed.
  • With the speed set on slow, add the eggs, one at a time, stopping to scrape down the sides of the bowl as you go. Add the vanilla extract, lemon zest and juice and the flour and blend slowly until just mixed.
  • Add the pomegranate molasses and pomegranate seeds and carefully mix until just combined.
  • Spoon the cake batter into the prepared cake pan and smooth the surface level. Bake in the reheated oven for 45–50 minutes until risen and a skewer inserted into the centre of the cake comes out clean.
  • Allow to cool in the pan slightly while you make the syrup.
  • For the syrup, place all the ingredients except the pomegranate seeds into a small pan along with 80ml water. Heat gently until the sugar has melted. Turn the heat to high and boil for 5 minutes until slightly syrupy. Spoon half of the warm syrup over the warm cake and set aside to cool completely in the pan. Add the fresh pomegranate seeds to the remaining syrup and set aside to cool fully.
  • For the frosting, place all the ingredients into a large bowl and beat by hand using a balloon whisk or using a hand-held electric whisk until thick and creamy. This will take a few minutes.
  • Turn out the cool cake onto a serving plate. Spoon over the cream cheese frosting and use a palette knife or metal spatula to smooth it to the edges in a rustic style. Carefully spoon the remaining syrup and seeds over the frosting and allow it to drip down the sides of the cake. Slice and enjoy!



Lola’s A Cake Journey Around the World, £12.91 

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