Ruby Red Grapefruit Pound Cake

This grapefruit pound cake recipe is exactly what the your winter blues need! Bursting with fresh citrus flavor you will be reaching for a second slice. I love baking with citrus when it is in season in the wintertime. I know you will too!

- Boston Girl Bakes

key ingredient

Grapefuit Juice


For the cake – all purpose flour – baking powder – baking soda – salt – full fat plain greek yogurt (or sour cream) – vanilla extract – grapefruit juice – grapefruit zest – unsalted butter softened – granulated white sugar – large eggs room temperature For the Grapefruit Glaze – confectioner’s sugar – grapefruit juice – vanilla extract – grapefruit zest

Ruby Red Grapefruit Pound Cake Recipe


12 Srervings



total time

1 Hour 10 Minutes

prep time

20 Minutes

1. Prep oven and pans. Position a rack in the center of the oven. Preheat oven to 350°F (180°C).

Prep the oven nad pan

2. Combine dry ingredients. In a large bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

Combine the dry Ingredients

3. Combine wet ingredients. In a small mixing bowl, whisk together grapefruit zest, grapefruit juice, vanilla extract and Greek yogurt (or sour cream) Set aside.

Combine the Wet Ingerients

4 Cream butter and sugar. In a stand mixer fitted with the paddle attachment (or you can use a hand mixer) cream on medium-high speed the butter and sugar until light and fluffy about 2 to 3 minutes.

Cream the Butter and Sugar

5. Add eggs. Add the eggs one at a time, scraping down the mixing bowl well after each addition and mix until blended

Add the Eggs

6. Alternate dry and wet ingredients. Add flour mixture and yogurt mixture ingredients alternately in 3 additions to butter-sugar-egg mixture, beginning and ending with the flour mixture, until uniformly incorporated- do not overmix. Scrape down bowl as needed.


7. Prepare pan and bake. Grease and flour one bundt cake pan. I like to use either shortening, or baking spray made with flour. Spoon batter into pan. Bake on a middle rack, for approximately 50-55 minutes until a toothpick or skewer inserted in the center comes out clean or with a few moist crumbs clinging to it. Allow to cool in the pan for about 10 minutes before inverting out onto a wire rack to continue cooling. If the cake doesn't release right away, use a knife or spatula and run it carefully around the sides and center to help release the cake, and then try inverting again. Cool completely before glazing.

Prepare pan abd Bajke 

8. Make the glaze. Mix all ingredients in a small bowl until smooth. Adjust consistency if needed. Pour over top of cake and serve. For a thicker glaze use less grapefruit juice.

Make the Glaze


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