Pomegranate Pound Cake

print recipe
email recipe
save recipe
add photo
add review
#101979

serves/makes:

ready in:
2-5 hrs

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
non-stick cooking spray

directions

Preheat oven to 350 degrees F.

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.

Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray. Bake at 350 degrees F 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.