In a medium sauce pan, combine pomegranate juice, sugar and lemon juice.

Cook on medium heat, stirring occasionally until it has reduced by half, approximately 25-30 minuets.

Remove from heat and allow to cool completely.

Preheat oven to 350 degrees and generously grease mini bundt pans, 1 large bundt pan, or 2 loaf pans.

In a large bowl, combine butter and sugar and beat until light and fluffy.

Add eggs, one at a time, beating after each addition.

Add vanilla and combine.

In a separate bowl, combine flour, baking powder, and salt.

In a small cup or bowl combine milk and orange juice. Note it will thicken like buttermilk.

Beginning with the flour, incorporate 1 cup flour mixture immediately followed by ⅓ cup of milk mixture.

Repeat process until the entire flour mixture and 1 cup of milk are gone.

Baking times-

Once completely cooled, top with whipped cream, pomegranate syrup and pomegranate seeds. Serve immediately.