Pomegranate Pound Cake

Photo: Randy Mayor

Yield: 12 servings (serving size: 1 slice)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 223
  • Calories from fat: 29%
  • Fat: 7.2g
  • Saturated fat: 4g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.5g
  • Protein: 4.7g
  • Carbohydrate: 34.5g
  • Fiber: 0.7g
  • Cholesterol: 52mg
  • Iron: 1.4mg
  • Sodium: 184mg
  • Calcium: 30mg

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pomegranate Pound Cake Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy