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

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.