Grapefruit Pound Cake blossoms from the floral essence of grated grapefruit rind, while fresh grapefruit juice packs refreshing flavor to the powdered sugar glaze which is drizzled over this moist pound cake.
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
1/2 teaspoon vanilla extract
1/2 cup 2% reduced-fat milk
1/2 cup fresh grapefruit juice
1 1/4 cups powdered sugar
How to Make It
Preheat oven to 325°.
Coat a 10-inch tube pan with baking spray. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and 1/2 teaspoon salt, stirring well. 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. Invert cake. Cool on rack.
Place juice in a saucepan over medium-high heat; bring to a boil. Cook until reduced to 3 tablespoons (about 4 minutes). Cool slightly. Stir in powdered sugar and remaining 1/8 teaspoon salt. Drizzle over cake.
I baked this for a luncheon at my house and everyone loved it. I don't have a tube pan, so baked it in a bundt cake pan. Per the suggestion of other reviewers, I checked it at one hour. The toothpick came out dry, so I pulled the cake out immediately. It was still very moist, but if you're baking in a bundt cake pan, I would recommend checking it a few minutes shy of an hour to try to get the toothpick with moist crumbs clinging to it, as directed in the recipe. Also, I reduced about 3/4 cup of grapefruit juice (because that's the amount I got from my huge ruby red grapefruit) to about 3 T, reduced the sugar in the glaze to 3/4 cup, and added 2 T of butter -- then drizzled it over my warm cake. Beautiful and so good! I'll be making it again soon.
Made this as a dessert for an Easter brunch and it was a huge hit among kids and adults alike. Took the suggestion of using 1/2 the sugar in the glaze and it worked out perfectly. Paired with homemade basil ice cream.
Wonderful cake. I personally love grapefruit but not everyone does so the next time I bake it I will use no grapefruit and more vanilla and water or milk to make the correct liquid amt. The texture is very nice and it slices very pretty. I used two loaf pans to bake it so I would have one to try and one to give away. I took it to my bank for the employees to judge. Everyone loved the cake but not everyone liked the glaze. This is a keeper for me because of the good flavor and appearance.
Pound cake itself is worth 5 stars, glaze is not. I made this recipe last year for friends, and thought the glaze tasted too much like liquid powdered sugar. Yuck. This year, I tried 3 different ways of making the glaze. Best result was to reduce the powdered sugar to 1/2-3/4 cup, and add a little (1-2 T) butter. Not as light, but much more tasty. Next time I might skip glaze altogether and just drizzle with the reduced grapefruit juice (or add a little granulated sugar to make it a syrup). I baked the cake in 4 mini loaf pans, for about 45 minutes. Came out perfectly. Bonus: much lighter eating to give three cakes away and not have 16 servings of this delicious cake at our house!
Pretty good. I used 9.5" bundt pan, but I think I would like to go for a smaller pan next time as it was just flat and round (I wish it was higher). I used a little less than 1.5 C of sugar, full-fat cream cheese, applesauce instead of butter, 1/4 cup of fresh grapefruit juice and 1/4 cup of cream instead of 1/2C milk. It was very moist, in fact, a little rich. I will try adding maybe 1/2 t of baking soda next time to make it a little bit lighter. Overall, I recommend this recipe and would make this again.
Definitely a keeper! Would have liked more grapefruit flavor. Also won't be using such a sweet glaze. Will use a touch of the reduced syrup only. Texture is great, but could be tad more moist. Will make it again for sure.
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