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Pomegranate Pound Cake

Photo: Randy Mayor
Yield 12 servings (serving size: 1 slice)

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

Nutrition Information

  • calories 223
  • caloriesfromfat 29 %
  • fat 7.2 g
  • satfat 4 g
  • monofat 2.1 g
  • polyfat 0.5 g
  • protein 4.7 g
  • carbohydrate 34.5 g
  • fiber 0.7 g
  • cholesterol 52 mg
  • iron 1.4 mg
  • sodium 184 mg
  • calcium 30 mg

How to Make It

  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.