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
Ingredients:
- 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
Preparation:
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.
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.
