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5 from 4 votes

Grapefruit Pound Cake

This poundcake is perfect for winter when it's made with fresh grapefruit zest and drizzled in a grapefruit glaze!
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 465kcal

Ingredients

For the cake

For the Grapefruit Glaze

Instructions

  • Prep oven and pans. Position a rack in the center of the oven. Preheat oven to 350°F (180°C).
  • Combine dry ingredients. In a large bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
  • Combine wet ingredients. In a small mixing bowl, whisk together grapefruit zest, grapefruit juice, vanilla extract and Greek yogurt (or sour cream) Set aside.
  • 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.
  • Add eggs. Add the eggs one at a time, scraping down the mixing bowl well after each addition and mix until blended.
  • 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.
  • 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.
  • 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.

Notes

  • Storage: Store leftovers, wrapped at room temperature for up to 2 days.
  • Freezing: You can freeze the cake (or slices) by allowing to cool completely then wrapping in plastic wrap (I am a huge fan of press-n-seal!) and then in tinfoil or a plastic bag. It will good for up to 3 months.
  • Careful when zesting. When zesting the citrus, make sure to go only down to the white pith layer. The white pith layer is bitter so you want to make sure to not zest this layer, just the outer layer.
  • Soften Your Butter. You want properly softened butter so that you can cream mixture properly. The sugar punches holes into the butter creating air pockets, which helps to aerate and help the cake to rise. 
  • Bring your eggs to room temperature. You don't want cold eggs being added to your creamed butter mixture. It will seize up the butter. So place your eggs in a bowl of warm water for 10 minutes before using them.

Nutrition

Calories: 465kcal | Carbohydrates: 71g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 111mg | Sodium: 172mg | Potassium: 110mg | Sugar: 51g | Vitamin A: 575IU | Vitamin C: 3.1mg | Calcium: 48mg | Iron: 1.6mg