Grapefruit Pound Cake
For those that live in the Northeast, you know very well that winter is a season that comes with the territory. This year, however, it’s been day after day after day of bitter cold, and it is starting to wear out its welcome. So, with the beginning of March, I am forcing spring into the taste buds with this light and delicious Grapefruit Pound Cake.
Baking is one of my favorite things to do in the kitchen. I’ve made many tasty treats and have a pretty good handle on cookies, pies, and cakes. But one type of cake is still a challenge: trying to make the perfect pound cake. I’ve tried many flavors like butter, honey, and vanilla, but I still haven’t found that soft, moist crust found in most commercially baked pound cakes. While shopping recently, I came upon a lemon pound cake and thought, “Why not try a citrus flavored cake?” And grapefruit pound cake became the mission.
Grapefruit is a citrus fruit I don’t eat enough. I find that most are very tart and require me to add more sugar than I would like, which pretty much negates the health benefits to begin with, right? But when the fruit is at its freshest, sugar is not needed at all because the sweet and tart mix together in a glorious way. This recipe for grapefruit pound cake is like eating that perfectly ripe fruit—a bit tart yet sweet, with a soft, dense crumb. It’s like having a bit of sunshine with every bite!
Grapefruit Pound Cake
- 3 cups flour
- 1 teaspoon baking powder
- 1 1/2 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 2 cups sugar
- Zest of 1 grapefruit
- 1 teaspoon vanilla extract (or grapefruit or lemon)
- 4 eggs (at room temp)
- 1/2 cup fresh-squeezed grapefruit juice
Preheat oven to 325 degrees.
Grease and flour a large loaf pan and set aside.
In large bowl, add flour, baking powder, and salt. Whisk until well combined.
In bowl of stand mixer, cream butter. Gradually add sugar and beat until fluffy (about 3-4 min). Add zest and vanilla extract. Mix well.
Add eggs one at a time and beat well after each addition. Add 1/3 of flour mixture, half (1/4 cup) of grapefruit juice. Mix. Repeat with flour and remaining juice, then mix well. Finish with flour and mix completely.
Add batter to prepared loaf pan and smooth out batter on top. Tap on counter to release air bubbles. Bake 60 minutes or until toothpick tests clean from center of loaf.
Cool on rack for 10 minutes. Remove loaf from pan and return to rack to cool completely.
If you would like to glaze completely cooled cake, top with grapefruit glaze (recipe follows).
- 1 cup confectioner sugar
- 2 tablespoons fresh grapefruit juice
Combine ingredients in bowl and whisk until smooth.
Place a piece of wax paper under cooling rack. Pour glaze over top of cooled cake and let set.