Pomegranate Pound Cake

I honestly think that by the end of pomegranate season that me and all of my surroundings will be turned into a deep red color. Even as I type, there is a splatter of pomegranate juice on my glasses. I can't help it though. I love those little seeds and the juice they produce. It is literally difficult for me to start a day without some pomegranate green tea and last weekend while I was taking care of my mom, I also spent a lot of time munching on pom seeds. I don't feel so bad though because there are way worse things I could be addicted to. For example, I am still in an NKOTB hangover from a week ago and can't stop downloading songs and music videos and I am now wanting to wear pegged jeans and hats with the tops cut off. Perhaps the problem is just mental. That was probably a little too much info so now I will just talk about the cake. It's good and it's easy to make. A little tip I learned from the ever helpful folks at The Kitchn...freeze your leftover buttermilk in ice cube trays by the tablespoon full. All I had to do was thaw out the number of tablespoons I needed for this recipe. Find out how to do it here. During one of my kitchen cleaning frenzies, I found these cute mini bundt pans so I divided my cake between two of them and the rest I did in a loaf pan. If you don't have those mini bundt pans, don't fret, just use the 8x4 pan recommended in the recipe. And now for my weekly Adele plug, make sure to tune in to (or set your DVRs to) SNL tomorrow night. The amazingly talented Adele will be performing and I promise, you will be blown away by her beautiful voice. Go here to check out her latest music video.



Pomegranate Pound Cake
(From Cooking Light)

3/4 cup sugar
6 tablespoons butter, at room temperature
2 large eggs
1 large egg white
3/4 cup low-fat buttermilk
2 teaspoons grated lime zest
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

Preheat oven to 350°.

Beat sugar and butter at medium-high speed of a mixer until well-blended. Add eggs and egg white, 1 at a time, beating well after each addition. In a small bowl, combine buttermilk, lime zest, vanilla, and baking soda. In a separate bowl, 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.

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.