Pomegranate Upside Down Cake in 55 Min

Instructions:

1. Preheat your oven to 350°F (175°C) and grease the bottom of your cake pan thoroughly.
2. In a small bowl, whisk together the melted butter, pomegranate molasses, and honey until smooth.
3. Pour the mixture into the bottom of the pan and spread evenly.
4. Scatter the pomegranate seeds across the glaze, pressing them down slightly to ensure they are fully embedded.
5. In a medium bowl, sift together the flour, sugar, baking powder, and salt.
6. In a separate larger bowl, beat the eggs, Greek yogurt, melted oil, vanilla, and lemon zest until smooth.
7. Fold the dry ingredients into the wet mixture until just combined, then pour the batter over the pomegranate seeds.
8. Bake for 40 minutes or until a toothpick inserted into the center comes out clean.