Holiday baking ? pomegranate pound cake

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.