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Pomegranate Pound Cake Recipe


Classic pound cake gets a light makeover and a boost of flavor from pomegranate seeds.

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes


  • 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 well-blended (about 7 minutes). Add eggs and egg white one at a time, beating well after each addition.

Combine buttermilk, lime 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 cake in pan 10 minutes on a wire rack.

Yield: 1 cake

Recipe Source: Cooking Light Magazine (Leisure Arts)
Reprinted with permission.

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