We got some juicy, squishy (but not too squishy!) grapefruits in our produce bag this week from Front Porch Pickings. We all love grapefruit in this house (even the 3 year old!), but I wanted to find something different/unique to do with my stash. The January Cooking Light magazine had a recipe for Grapefruit Pound Cake. I have to say, I was intrigued! The aforementioned 3 year old was home sick one day this week, so I had some free time to bake.
mmmmmmmm cake!! (Don’t mind the mess! I’m not the Messy Chef for nothin!!)
Note: I am a horrible baker but even I made this without a hitch!! Score!
I was a little concerned that this would have too strong of a grapefruit flavor, but it is just a perfect hint of citrus. In fact, my husband thought it was a lemon pound cake! The cake is dense and moist. Just fantastic! My glaze was a little thin (which still was fine!), so make sure you boil the juice down enough. No matter, this one’s a keeper!
Grapefruit Pound Cake
Made as written with a small change – from a Cooking Light Recipe
Serves 16
Baking spray with flour
9 ounces all-purpose flour (about 2 cups)
1 teaspoon baking powder
5/8 teaspoon salt, divided
1 2/3 cups granulated sugar
6 tablespoons butter, softened
6 ounces 1/3-less-fat cream cheese
2 large eggs
1/4 cup canola oil
2 tablespoons grated grapefruit rind
1 teaspoon vanilla extract
1/2 cup 2% reduced-fat milk
1/2 cup fresh grapefruit juice
1 1/4 cups powdered sugar
Preheat oven to 325°. Coat a 10-inch tube pan with baking spray. Spoon flour into dry measuring cups and level with a knife. Whisk together flour, baking powder, and 1/2 teaspoon salt. Place granulated sugar, butter, and cream cheese in a large bowl; beat with a mixer at high speed until light and fluffy. Add eggs, 1 at a time. Beat in oil, rind, and vanilla.
Add flour mixture and milk alternately to batter, beginning and ending with flour. Spoon batter into pan; bake at 325° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack 10 minutes. Flip cake out of pan onto a plate, then flip again back onto the cooling rack. Cool completely with the pretty side up!
Place juice in a saucepan over medium-high heat; bring to a boil. Cook until reduced to 3 tablespoons (about 4 minutes – don’t get impatient!!). Cool slightly. Stir in powdered sugar and remaining 1/8 teaspoon salt. Drizzle over cake.
This looks lovely! I’ve made a lemon and even a clementine pound cake, but never grapefruit. I bet the tart/sour of the grapefruit works well against the buttery sweet cake. Thanks for the inspiration!
This looks lovely! I’ve made a lemon and even a clementine pound cake, but never grapefruit. I bet the tart/sour of the grapefruit works well against the buttery sweet cake. Thanks for the inspiration!