Holiday baking ? pomegranate pound cake

Ingredients

• 3/4 cup sugar
• 6 tablespoons butter
• 2 large eggs
• 1 large egg white
• 3/4 cup buttermilk
• grated zest of one lemon
• 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

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Preparation

• Preheat oven to 350F. Spray pan with cooking spray and set aside.
• Beat sugar and butter at medium-high speed with a mixer until well-blended. Add eggs and egg white, one at a time, beating well after each addition.
• Combine buttermilk, lemon rind, vanilla and baking soda. Mix flour and salt, stirring well with a whisk.
• Add flour mixture to sugar and butter mixture alternately. Fold in pomegranate seeds.
  
• Spoon batter evenly into the pan. Bake for 1 hour, or until a toothpick inserted into the center comes out clean.
• Cool in pan for 10 minutes. Remove from pan and cool completely on the wire rack.

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