Subbed part-skim ricotta of the same amount for the cream cheese because i was all out - and was very good! Definitely making again.
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!
Really Yummy! I took it to a pot luck event and it was a big hit. I also made it with blood orange zest and juice and it was fabulous as well. Excellent, easy and delicious.
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.
This cake was truly outstanding and I can see a lot of versatility with other citrus! I even messed up and added the whole 8 oz package of cream cheese instead of the 6 oz called for in the recipe - adds a bit more of the pound cake density that other reviewers were seeking. I baked it in a bundt pan for about an hour and it turned out perfectly. For the glaze, I reduced the sugar and used a bit more grapefruit reduction as others suggested. The leftovers also freeze beautifully. This recipe is a keeper!
I made this, tentatively, for my Mother's birthday. I wasn't completely sold on the idea but I trust Cooking Light's ideas, so I decided to give it a try. I am so thankful that I decided to go ahead and make this cake. My mother, husband and I completely enjoyed each morsel of this delectable dessert. The crumb of the cake is exquisite - it's like a cross between a very light pound cake with angel food cake. It is neither dense like pound cake, nor spongy like angel food cake, but rather a perfect compromise between the two. This isn't difficult to make and the rewards are great. I would serve this for any occasion. It freezes nicely too, so you can always make one, preslice it and take out pieces as you want to enjoy it. A definite keeper.
Love,love, love Made by the book. PERFECT every time
Made almost exactly as given, delicious and moist. Will definitely make again.
What a wonderful, easy cake recipe. I made this for our family Easter reunion. I had to sub orange in place of grapefruit as we have family members on medication that does not allow any grapefruit. The orange turned out so good. It was so well received by my family that I have been asked to make again for next get-together. I imagine it would be just as good with any citrus fruit - lemon - lime, etc. Thanks for a great recipe.
Easy, yummy and almost guilt free! Every one ad our Easter brunch loved it.
Omg, this is so good! I was leary using my oven as it doesn't bake evenly but it came out perfect. I did not use the icing as it was way too sweet we just ate it plain. Fantastic flavor. A day or two later it tastes even better as the top with get moist. This recipe is in my binder now where only the best recipes go forever!
Delicious! Followed the recipe exactly, just a bit less powdered sugar in the glaze per other reviewers (maybe a cup), and a little extra juice in the glaze. I thought the cake and glaze had a nice, citrusy zing, and I could definitely taste the grapefruit - I used a ruby red grapefruit that was really juicy and the rind smelled amazing when I was grating it, so maybe that was it! Definitely a keeper I will make again, and like other reviewers I think it would be great with different types/combinations of citrus.
O kay this is one of the best cakes I have ever eaten! It was easy to make and really good. I had trouble with the glaze, (pretty sure it was me some how) too thick and alittle bitter but I scrapped it off and ate the cake!!!
Delicious!! Goes great with tea.
I just got back from my uncle's house in south Florida and picked a grapefruit from his tree just to make this pound cake when I got home. This cake was so good. When I would tell people what I was making, they would snarl. I brought it to work for co-workers to try and they loved it.
It was delish and everyone loved it, asking for the recipe-easy to make and very moist and had great texture. The reason for giving 4 stars instead of 5 is I would have liked more grapefruit flavor in the cake although everyone thought the grapefruit flavor came through and it was nice and refreshing, which it was... I just would have liked a little more.
Absolutely delicious - I just wish there was a little more grapefruit zing to the glaze, which I found a bit too sweet and I followed the recipe exactly. I cooked in a bundt pan for 1 hour and it was perfect. This is my new go-to-low-fat pound cake recipe. In my house of 5 boys, it was gone in less than 10 minutes. I'll make two next time! Would be delicious to substitute lemon zest and juice, too.
Absolutely delicious. I made this and took it to a dinner party of six people. Everyone wanted a second helping. One of the best poundcake recipes every.
As others have said, this cake is delicious! I don't have a tube pan, so I made it in a single 5x9 bread pan and reduced the bake time to about 1 hour, and it came out great. My glaze was a little on the runny side, but I may not have fully reduced the grapefruit juice. I actually think it would be delicious without the glaze, although you would lose some of the grapefruit flavor. Either way, a great dessert!
Excellent pound cake - the cook time was perfect and my cake came out gorgeously browned from the pan. No cracking and it had a great crumb; perfect texture. This recipe has an old fashioned taste with just a scent of citrus. Only two "cons" to this recipe - 1) I couldn't tell the citrus was from a grapefruit (Pro: You can use any citrus in season / on hand); 2) The powdered sugar glaze was way to much sugar I even used 1 cup less sugar to start and would use even less in the future to avoid dilution of the great grapefruit juices. Great with coffee and serving size is perfect. Shockingly, you don't miss the full pound of butter usually in pound cakes and it tastes just as traditional as a full-fat version. Would be a great cake to share at a brunch - enjoy!
This cake was amazing. What a wonderful recipe! A fabulous way for me to use the grapefruits from our tree. My mom, who is a citrus cake connoisseur, has not stopped raving about it and asks me daily to make it again.
My new go to pound cake; it was so good and easy (I've had issues w/ pound cakes falling in past; so I'm a little apprehensive about making them) this came out perfect! I couldn't even tell it was a light version.
Moist, dense...perfect! Easy to make with great results. I had some honeybell tangelos on hand and used those instead of the grapefruit. YUM. Probably the best cake I've made from scratch. Ever.
This is an absolutely wonderful pound cake recipe. It was fluffy, tender and moist. The grapefruit syrup is something I've never tasted before. Definitely citrus, but if I hadn't known, I'd have been hard pressed to say grapefruit. We loved it. Read my full review at: http://bit.ly/xETFEy
Very easy to prepare and great tasting cake. I wish it had more grapefruit flavor though. I agree with another post in which the cake seems too moist to be pound cake. My coworkers loved it.
I made this cake with fresh grapefruits from the tree in the backyard. It was so delicious! The cake was moist and a little crumby, perfect for breakfast, or a snack with coffee or tea. I have two boys and a husband that HATE grapefruit, and they ate the whole cake in one day, and I might add were licking the glaze off of the cake saver. haha Perfect recipe, I will try it with oranges, then lemons next. The pound cake is a perfect base recipe for any other type of pound cake. Perfect!!!
This was wonderful! I used fresh grapefruit juice and boiled it down as the recipe called for but I think it may have been even better with store bough grapefruit juice to make the icing.
My husband said this was the best cake he's ever tasted! We loved it!
This was a very simple and light dessert. I think it would be great in the morning with coffee or at a brunch as a bread. I did make two changes. Substituted the milk for fresh grapefruit juice and added 1/4 C. of brown sugar. Was a fun new sweet to have around.
Made this yesterday and it is one of the easiest and best desserts I've ever made. It's light, slightly sweet and slightly tart. Will absolutely make again!
This is so delicious. I did sub orange zest for the grapefruit though. Will definately make again.
This cake is really delicious, especially with the glaze, but I feel like it is almost too fluffy and moist for a pound cake.
This is outstanding! my guy doesn't like grapefruit and LOVED this. Great flavor and not too sweet. The icing made the cake! easy!!
Great tasting recipe! I modified it just slightly. I used half all-purpose flour and half whole wheat pastry flour. Additionally, I used 1/4 c. skim milk and 1/4 c. low-fat buttermilk in lieu of the 1% milk. Instead of baking the cake in a tube pan, I used four miniature bread pans. The adjusted baking time was approximately 40 minutes. I will be making this recipe again in the future.
In looking to use up some fresh grapefruit given to us by a neighbor, we paired this with CL's grapefruit-buttermilk sherbet for New Year's Eve. It was a hit & even our 4 yr. old loved it. I was initially tempted to skip the icing just b/c we were serving sherbet with it. Definitely don't skip the icing. It really made this dessert. The cake has a very, very mild grapefruit flavor, so most of the flavor comes from the icing. I like grapefruit but don't love it, & I found this recipe to be flavorful without being overpowering.