Preheat oven to 325 F
Spray 9x5 loaf pan with baking spray. Line with parchment and spray again for a decorative look.
Beat sugar and butter on medium speed until fluffy, about 5 minutes
Add eggs, one at a time, beating well after each egg
Put flour, salt and baking powder into a bowl and stir to combine.
Gradually add the flour mixture into the butter mixture, alternating with milk and 1/4 cup lemon juice
Stir in 1 tbsp of lemon zest and 1/4 cup of pistachios, then beat on high until fluffy again.
Separate cake batter into a second bowl, and add pomegranate juice to one bowl. (Add gel food color if desired)
Pour batters into loaf ban, alternating from each bowl to create a marbled effect.
Place loaf pan in the center of the preheated oven.
Bake until a cake tester or toothpick comes out clean, approximately 1 hour 20 minutes
Remove from oven and let cool for 10 minutes
Remove from loaf pan and put on baking rack to cool completely, about 2 hours
Drizzle glaze over cooled cake and garnish with petite rose petals, pomegranate arils and chopped pistachios.
