Lightly grease a 10-inch bundt pan or 2 loaf pans with neutral vegetable oil. Alternatively grease 6 3½ x 6-inch individual cake pans. Preheat the oven to 180°C.

In a medium bowl, combine the flour, baking powder, guar gum, and salt. Stir well and set aside.

In the bowl of a mixer, beat the sugar and butter until creamy. Add the eggs and beat until well mixed. Add the milk and vanilla and beat until light and fluffy.

While beating on low speed, sprinkle the flour mixture, 1 cup at a time, into the wet mixture. This ensures there are no lumps. When all the flour is incorporated, beat on a medium to high speed for 1 to 2 minutes.

Pour the batter into a prepared pan and bake for 45 to 50 minutes until golden brown or until a toothpick inserted in the centre comes out clean.

Cool for 15 minutes. Run a spatula gently around the top rim of the pan, being careful not to break the cake. Lightly tap the bottom of the pan, invert a cake plate on top of the pan, flip over and let the cake fall gently onto the cake plate.

For the glaze whisk together powdered sugar, milk, pomegranate juice, and vanilla until the sugar is completely dissolved. Pour over the cake and add the pomegranate seeds.