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