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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