• Cooking Time:
  • Servings:
  • Preparation Time:



  • 3/4c sugar
  • 6 Tbsp butter
  • 2 large eggs
  • 1 large egg white
  • 3/4c lowfat buttermilk
  • 2 tsp grated lime rind
  • 2 tsp vanilla extract
  • 1/2 tsp baking powder
  • 2 1/2 cup flour
  • 1/4 tsp salt
  • 3/4 cup pomegranate seeds
  • cooking spray/butter


  • Preheat oven to 350F.
  • Beat sugar and butter at med. high speed until well blended 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 sppon flour into a dry measuring cup and level with a knife. Combine flour and salt, stirring well with a wisk.
  • Add flour mixture to sugar mixture alternately with buttermilk mixture. Fold in pomegranate seeds.
  • Spoon batter into a greased loaf pan.
  • Bake for 1 hour or until pick inserted into center comes out clean. Cool in pan 10 minutes on wire rack.

Categories: Dessert 
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