Waitrose and Partners
Pomegranate, olive oil & yogurt loaf cake

Pomegranate, olive oil & yogurt loaf cake

An easy yet impressive loaf cake made with yogurt and olive oil, then laced with pomegranate seeds. Earmark this Georgina Hayden recipe for the upcoming festive season.

5 out of 5 stars(1) Rate this recipe
  • Serves8
  • CourseCake
  • Prepare25 mins
  • Cook55 mins
  • Total time1 hr 20 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 120ml olive oil, plus extra for greasing
  • 225g caster sugar
  • 225g plain flour
  • 2 tsp baking powder
  • ½ tsp fine sea salt
  • 2 large eggs
  • 100g natural yogurt
  • 1 lemon, juice
  • 1 tsp vanilla extract
  • 1 pomegranate, seeds only
  • 200g icing sugar


  1. Preheat the oven to 180ºC, gas mark 4. Grease a 900g loaf tin with oil, then sprinkle in 25g caster sugar, tilting to evenly coat the inside.

  2. In a large mixing bowl, whisk together the ­flour, remaining 200g caster sugar, the baking powder and salt. In a large jug or medium bowl, whisk together the olive oil, eggs, yogurt, ½ of the lemon juice and the vanilla. Pour the wet ingredients into the dry ingredients and gently fold together, adding ¾ of the pomegranate seeds. Spoon into the prepared loaf tin and bake for 50-55 minutes until golden and a skewer inserted into the centre comes out clean.

  3. Leave the cake to partially cool in the tin for 20 minutes. Meanwhile, put most of the remaining pomegranate seeds (reserve some to decorate) in a bowl with 1 tbsp water; mash with a fork or a potato masher. Sift the icing sugar into a separate mixing bowl, then strain in enough of the pomegranate juice and the remaining lemon juice to give a thick but spoonable pink icing. Turn the cake out onto a cooling rack and drizzle over the icing. Sprinkle over the reserved pomegranate seeds and leave to cool completely before serving.


Typical values per serving when made using specific products in recipe


2,066kJ/ 491kcals



Saturated Fat












Book a slot to see product availability

To view what's in stock at your nearest Waitrose & Partners store, please book a slot

Add ingredients

View this recipe's ingredients and add them to your trolley

Rating details

Rate this recipe

Select your rating

Overall rating (5/5)

5 out of 5 stars1 rating