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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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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 |
Directions:
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.
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