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