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1
Preheat oven to 350F.
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2
Butter and flour 13x9x2-inch cake pan.
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3
Sift together flour, baking powder, and salt in medium bowl.
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4
Beat sugar and butter in large bowl until well blended, 1 minute.
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5
Using electric mixer, add eggs 1 at a time, beating well after each addition.
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6
Beat in 1/2 cup pomegranate juice and 2 teaspoons lime peel (mixture may appear curdled).
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7
Beat flour mixture into batter just until blended.
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8
Stir in yogurt.
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9
Spread batter in pan.
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10
Bake until tester inserted into center of cake comes out clean, about 25 minutes.
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11
Let cake cool 15 minutes.
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12
Meanwhile, sift powdered sugar into medium bowl; whisk in 1/4 cup pomegranate juice, vanilla, and 1 teaspoon lime peel.
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13
Using fork, poke holes in top of warm cake, spacing 1 inch apart.
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14
Pour glaze over cake and spread evenly.
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15
Cool completely.
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16
Sprinkle pomegranate seeds, mint, and 1 teaspoon lime peel over cake before serving.
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17
A thick yogurt sold at some supermarkets, specialty foods stores, and Greek markets.
