If you’ve never had the delight of enjoying Martha Stewart’s Whole-Lemon Pound Cake with Pomegranate Glaze, then you’ve been missing out. The perfect mix of sweet and tangy, this pound cakes infuses bright lemon with tart pomegranate. Featuring a pink glaze on top, it’s a pound cake that you might hesitate to eat because of how beautiful it looks. But, after your first bite, its moist texture makes a second bite inevitable. Maybe you’ll serve it for breakfast, brunch, or for dessert. No matter when it’s served, you’re sure to be lost in the tastiness.

What Makes a Pound Cake?

Originally, pound cake was defined by its traditional recipe, which uses a pound each of butter, sugar, eggs, and flour. This equal-weight ratio creates a dense, rich, and moist cake with a fine crumb. Though, nowadays many modern versions (such as our Martha Stewart Pound Cake) tend to alter these proportions or add leavening agents like baking powder or soda to make the cake lighter and more tender. Either way, it’s known for its straightforward formula that makes baking easy and simple for all.

Recipe and Styling by Veda Sankaran, Adapted from Martha Stewart
Photography by Dave Bryce

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