Return to Main Recipes Page/Return to Home Page
3/4 cup sugar
Preheat oven to 350°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, lemon 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"x4" loaf pan coated with cooking spray.
Bake at 350°F for 1 hour or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack.
Posted by Doreen Glasser
Nutritional Info Per Serving: N/A
6 tbsp. or stick margarine
2 large eggs
1 large egg white
3/4 cup low fat buttermilk
2 tsp. lime rind, grated
2 tsp. vanilla extract
1/2 tsp. baking soda
2-1/2 cups all-purpose flour
1/4 tsp. salt
3/4 cup pomegranate seeds or seeds from 1 large pomegranate
Cooking spray