In a medium bowl, combine the flour, baking powder and salt with a whisk. Set aside.

In the bowl of a stand mixer, cream together the sugar, butter and eggs on medium speed. When well combined, reduce speed to low and add the milk, vanilla extract and scraped contents of vanilla beans. Discard the vanilla bean pods.

When the milk and vanilla are blended with the sugar mixture, slowly add the flour mixture. Mix until smooth.

Pour cake mixture into the prepared pan and bake in the oven for 35-40 minutes, or until a toothpick put into the cake comes out clean. Remove from the oven and let cool. Turn out on to a cooling rack.

While cake is cooling, combine confectioners sugar, pomegranate juice and vanilla extract in a small bowl. Whisk or mix together until well combined. Drizzle glaze evenly over cooled cake.