- 3 1/2 cups cake flour, plus more for the pan
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 cups granulated sugar, divided
- 1 1/2 teaspoons lemon zest
- 1 cup unsalted butter, softened, plus more for the pan
- 1 cup plain whole-milk Greek yogurt, at room temperature
- 6 large egg yolks
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup water
- 1/2 lemon (seeds removed)
- 6 cardamom pods
- 1 cup heavy cream
- Pomegranate Syrup Recipe
How to Make
Preheat oven to 350°F. Generously butter and flour a 14-cup Bundt or 10-inch tube pan. Sift together cake flour, baking powder, and salt.
Place 2 1/2 cups of the sugar in a large mixing bowl or the bowl of a stand mixer. Sprinkle with lemon zest, and, using your fingers, rub into sugar. Add butter and yogurt, and beat with an electric mixer on high speed until light and fluffy, 5 to 8 minutes. (It will look broken and curdled at first, but that’s okay.)
Add egg yolks and whole eggs, 1 at a time, beating well after each addition. Stir in vanilla. Gradually add flour mixture, beating on low just until incorporated. Pour batter into prepared pan. (Lift the pan a couple inches off the counter, and let it drop. Do this a few times to get rid of any air bubbles in the batter.)
Bake in preheated oven on center rack until a long wooden pick inserted in center comes out clean, 50 to 60 minutes, rotating pan after 40 minutes. Cool cake in pan on a wire rack 15 minutes.
While the cake bakes, bring water, lemon half, cardamom pods, and remaining 1/2 cup sugar to a simmer in a saucepan over medium-high. Simmer, stirring occasionally, until sugar dissolves, about 8 minutes. Remove from heat; cover pan until ready to use.
After cake cools 15 minutes, invert onto a rimmed baking sheet, and remove pan. (Cake will be upside down.) Using a thin knife or wooden skewer, make about 16 slits or holes all over bottom of cake. Remove lemon half and cardamom pods from lemon-cardamom liquid, and discard. Gradually pour lemon-cardamom liquid over bottom of cake, 1/4 cup at a time, allowing it to soak into cake after each addition. Cool cake completely before inverting onto a serving platter, about 2 hours.
Whip cream until light and airy. Serve cake with Pomegranate Syrup and whipped cream.
Pomegranate Syrup Recipe
TOTAL 15 Minutes / YIELD about 3/4 cup
3/4 cup granulated sugar
1/2 cup water
1/2 cup refrigerated pomegranate juice
2 (3-inch) orange peel strips
1 (3-inch) cinnamon stick
How to Make
Stir together sugar, water, pomegranate juice, orange peel strips, and cinnamon stick in a small saucepan over medium-high; bring to simmer. Reduce heat to medium-low, and cook, stirring occasionally, until syrupy, about 15 minutes. Remove pan from heat, and cool completely, about 30 minutes. Discard orange peel strips and cinnamon stick.
Simple syrup is dressed up with the addition of pomegranate juice, orange peel strips, and a cinnamon stick. The preparation is as easy and straightforward as a classic simple syrup. You’ll start by stirring together sugar, water, and pomegranate juice. Add the orange peel and cinnamon stick before bringing the mixture to a simmer in a small saucepan. Let it cook for about 15 minutes. The mixture should become syrupy. You’ll want to allow plenty of time for the syrup to cool completely—probably around 30 minutes. Discard the orange peel strips and the cinnamon stick before using in delicious Yogurt Pound Cake.
Yogurt Pound Cake isn’t your typical pound cake. Greek yogurt is used to give the batter a little zip. The cake is soaked in a beautifully fragrant lemon-cardamom liquid before being served with this flavorful Pomegranate Syrup. The cake serves 12, making it the perfect sweet ending for a dinner party.
We recommend serving the Pomegranate Syrup and whipped cream on the side so that guests can add each if they desire.