Pomegranate Sheet Cake with Lime Glaze Recipe

Name: Pomegranate Sheet Cake with Lime Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup sugar; 1/2 cup unsalted butter, room temperature; 2 large eggs; 3/4 cup pomegranate juice, divided; 4 teaspoons grated lime peel, divided; 1/2 cup plain Greek-style yogurt*; 1 1/2 cups powdered sugar; 1 teaspoon vanilla extract; 2/3 cup pomegranate seeds; 2 tablespoons thinly sliced mint leaves

Servings: persons

1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1/2 cup unsalted butter, room temperature
2 large eggs
3/4 cup pomegranate juice, divided
4 teaspoons grated lime peel, divided
1/2 cup plain Greek-style yogurt*
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
2/3 cup pomegranate seeds
2 tablespoons thinly sliced mint leaves

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

831

kcal

Calories

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 cups all purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt, 1 cup sugar, and more.

Yes, Pomegranate Sheet Cake with Lime Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pomegranate Sheet Cake with Lime Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions