Fresh Pomegranate Cake for 8 Slices

Instructions:

1. Simmer the pomegranate juice in a small pan until it's half the original volume, then let it cool.
2. Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
3. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
4. In a large bowl, cream the softened butter and granulated sugar until pale and fluffy, approximately 3 minutes.
5. Beat in the eggs one at a time, followed by the vanilla extract and lemon zest.
6. Slowly stir in the sour cream and the reduced pomegranate juice until the batter has a soft pink tint.
7. Gently fold in the dry ingredients using a spatula until just combined; do not overmix.
8. Gently fold in the fresh pomegranate arils, then pour the batter into the prepared pan and smooth the top.
9. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
10. Whisk together powdered sugar, pomegranate juice, and lemon juice to create a glaze; pour over the cooled cake.