Vanilla Yellow Cake is as basic as a cake can get. Of course a plain yellow cake is the perfect base for all manner of frostings, glazes and icings.
Unadorned cake is good. But pomegranate icing provides a tart contrast to the sweet, fluffy cake.
Vanilla Cake with Pomegranate Icing
Text and Photo by Jac Kyles Baker
Makes one 6 inch cake
Ingredients
For the cake:
3/4 cup all purpose flour
1/2 tsp baking powder
1/3 cup light brown sugar
1/4 tsp salt
3 TB unsalted butter
1 TB vegetable oil
1 tsp vanilla extract
1 egg, lightly beaten
For the pomegranate icing:
3/4 cup powdered sugar
2 TB pomegranate juice
Preparation
Make cake:
Oil or butter a 6 inch round microwave safe pan.
In a large bowl, stir flour and baking powder together in a large bowl.
In a separate bowl beat sugar, salt, oil and butter until light and creamy. Beat in egg until combined. Mix in vanilla. Stir well.
Make a well in the bottom of the flour bowl. Add about a third of the wet mixture to the well and stir in some of the flour. Repeat until all the liquid and flour is mixed in and forms a smooth batter.
Microwave on MED HIGH (80% power)** for 3 minutes, checking cake's progress every minute. Test doneness by sticking a toothpick into center of cake; it should come out clean.
Carefully remove pan from microwave. Cool on a wire rack for five minutes. Remove cake from plate. Cool completely on wire rack.
Make icing:
Combine powdered sugar and pomegranate juice in a small bowl. Stir until smooth. Icing should be thick yet easy to spread. Spread icing on cooled cake.
Keep cake covered. Serve at room temperature.
Cook's Notes
** Microwave power varies. Adjust power and times accordingly.