Pomegranate Pound Cake

Name: Pomegranate Pound Cake
Ingredients: 3/4 cup sugar; 6 tablespoons butter or stick margarine; 2 large eggs; 1 large egg white; 3/4 cup low-fat 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 (about 1 large); Cooking spray

12 ingredients

3 steps

Ingredients

3/4 cup sugar
6 tablespoons butter or stick margarine
2 large eggs
1 large egg white
3/4 cup low-fat 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 (about 1 large)
Cooking spray

Directions

1

Preheat oven to 350°.
2

Beat sugar and butter at medium-high speed of a mixer until well-blended (about 7 minutes). Add eggs and egg white, 1 at a time, beating well after each addition. Combine buttermilk, rind, vanilla, and baking soda. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and salt, stirring well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Fold in pomegranate seeds.
3

Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.