Whole Lemon Pound cake by Martha Stewart

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Ingredients: 1.5 tsp baking powder 1 tsp vanilla extract 4 large eggs 1 1/4 tsp granulated sugar, 2/3 cups all purpose flour

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Ingredients: 1 cup unsalted butter + more for pan 1 lemon, 1 tsp kosher salt

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For Glaze: 4 tsp pomegranate juice 3/4 cup confectioner's sugar 1/3 cup pomegranate seeds 2 tsp milk

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Instructions: 1. First boil lemon until it turns tender. 2. Pulse lemon until finely chopped in a food processor

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3. Heat oven to 325 degrees F. 4. Tak a loaf & Butter and flour side. 5. Whisk together salt, baking powder flour

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6. Beat Butter and sugar 7. Add eggs, keep beating. 8. Put vanilla, mix well.

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9. Add dry mixture to wet mixture. 10. Add lemon 11. Pour batter to prepared pan.

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12. Bake it for 1.5 hour 13. Take out cake, let it cool.

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For Glaze: 14. Whisk together pomegranate juice and confectioners' sugarin a bowl

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15. Pour glaze over cake, add pomegranate seeds on top. 17. Let it set

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