Pomegranate Pound Cake
3/4 cup sugar
6 tablespoons butter or stick margarine
2 large eggs
1 large egg white
3/4 cup lowfat buttermilk
2 teaspoons grated lime rind
2 teaspoons vanilla extract
1/2 teaspoon baking soda
2-1/2 cups all-purpose flour
1/4 teaspoon salt
3/4 cup pomegranate seeds (or seeds from 1 large pomegranate)
Preheat oven to 350 degrees F.
Beat sugar and butter at medium high speed of a mixer until wellblended (about 7 minutes).
Add eggs and egg white one at a time, beating well after each addition.
Combine buttermilk, rind, vanilla and baking soda.
Lightly spoon flour into a dry measuring cup and level with a knife.
Combine flour and salt, stirring well with a whisk.
Add flour mixture to sugar mixture alternately with buttermilk mixture
Fold in pomegranate seeds.
Spoon batter into an 8-by-4-inch loaf pan coated with cooking spray.
Bake at 350 degrees F for 1 hour or until wooden pick inserted in center comes out clean.
Cool in pan 10 minutes on a wire rack.
Yield: 1 cake