Start by making the syrup: Combine the 2 cups of pomegranate juice, 1/3 cup sugar and 1 tbsp lemon juice in a small saucepan. Bring to a boil then reduce heat to a simmer. Let simmer, stirring occasionally until the mixture has reduced to about 1 cup of liquid; about 35-40 minutes. Remove from heat and let cool slightly when done. While it's reducing, prepare the cake.
For the Cake:
Preheat oven to 350 degrees F.
In a large bowl whisk together the cake mix, low fat milk, low fat sour cream, 1/2 cup pomegranate juice and lemon zest until smooth and combined. Pour into a lightly greased 9x13" cake pan.
Gently pour the boiling water over the top of the cake, DO NOT STIR. Bake in the oven for 35-40 minutes. (The top should be set, the sides should start to come away from the sides of the pan slightly. The bottom of the cake will have a pudding texture.)
Let the cake cool slightly before slicing.
For the Whip Cream:
Place the whip cream and powdered sugar in a medium bowl and beat with a hand mixer on hight speed until soft peaks form. Add more powdered sugar if you prefer a sweeter whip cream.
Serve the cake with a drizzle of the pomegranate syrup, a dollop of whip cream and a sprinkle of pomegranate seeds. Enjoy!
The pomegranate syrup can be stored in an airtight container in the fridge for up to two weeks. It's also great on ice cream, pancakes, etc.