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Pomegranate Pound Cake

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Serves | Prep Time | Cook Time

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Ingredients You'll Need

3/4 cup sugar
6 tablespoons butter or stick margarine
2 large eggs
1 large egg white
3/4 cup lowfat 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 (or seeds from 1 large pomegranate)
Cooking spray


Preheat oven to 350 degrees F.

Beat sugar and butter at medium high speed of a mixer until wellblended (about 7 minutes).

Add eggs and egg white one at a time, beating well after each addition.

Combine buttermilk, rind, vanilla and baking soda.

Lightly spoon flour into a dry measuring cup and level with a knife.

Combine flour and salt, stirring well with a whisk.

Add flour mixture to sugar mixture alternately with buttermilk mixture

Fold in pomegranate seeds.

Spoon batter into an 8-by-4-inch loaf pan coated with cooking spray.

Bake at 350 degrees F for 1 hour or until wooden pick inserted in center comes out clean.

Cool in pan 10 minutes on a wire rack.

Yield: 1 cake

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