Preheat the oven to 325 Degrees. Butter mini bunt pans.

|| Matcha Cakes || In an electric mixer cream the butter and sugar together for about a minute or two until it becomes slightly pale. Add in the eggs one at a time. Scrap the sides of the bowl and mix again. Add the vanilla and salt. In a separate bowl whisk the flour, baking powder, and matcha together. Alternate adding this mix in with the buttermilk.

Once the batter is all prepared spoon it into a large piping bag and cut off the tip. Squeeze the batter into the prepared baking dishes filling about 3 quarters of the bunt.

Place in the oven and bake for 20-25 minutes. Start checking at 15 minutes since the density of your pan will change cooking times. I used a thick pan from Crate and Barrel and it took about 20 minutes exactly. If you plan on making these into cupcakes the cooking time should stay the same. If you are using a regular sized bunt pan the cooking time increase to 60-70 minutes but again start checking at 45 minutes.

|| Icing || While they are baking, whisk together lemon juice, powdered sugar, and corn starch in a small bowl. Depending on the size of your lemon you will need some water to get to a drizzling consistency. Add about a teaspoon at a time until you reach it. You don’t want it too thick or too runny. But you can always add more powdered sugar if you add too much water.

Once the bunts are done they will need to cool on a baking rack about ten minutes before laying them on some parchment paper and drizzle generously with the lemon icing. Sprinkle with pomegranates before the icing has set. Be generous. The pomegranates are what really make this dessert pop!