There’s nothing better than tangy ruby red grapefruit in the middle of winter. Grapefruit from Texas is juicy and citrusy sweet and is superior to all other grapefruit.
Slice it in half and you’ll notice its red flesh is bursting with flavor. And that flavor is just what you need for a sweet dessert.
Is pound cake moist?
This recipe is melt in your mouth moist yet tangy from the grapefruit zest. But that’s not all! The Greek yogurt is key to this delicious and full of flavor recipe.
What’s the difference between pound cake and angel food cake?
While they are both similar, angel food cake is made using egg whites, and zero butter giving it a light and delicate texture that is paired perfectly with fresh fruit.
Pound cake, on the other hand, is made using eggs and plenty of butter. In fact, pound cake was invented in England traditionally using a pound of sugar, eggs, flour and butter.
Thank goodness for modern recipe alterations!
This grapefruit pound cake is perfectly flavored and it’s delicious topped with a simple grapefruit glaze.
Instead of butter, I used canola oil and Greek yogurt to give this cake structure and texture.
The ingredients are easy to find and can be whipped up in about an hour.
But don’t expect it to last long. It’s sure to be gobbled up in no time.
Grapefruit pound cake ingredients:
Here’s what you’ll need to make this recipe:
Flour. This is a pantry staple.
Baking soda. This is different from baking powder.
Kosher salt. Again, common pantry staple.
Eggs. You’ll need three large eggs for this cake.
Greek yogurt. This recipe calls for two 5-ounce containers of plain yogurt with no flavoring.
Vanilla extract. Another pantry staple.
Powdered sugar. Otherwise called confectioner’s sugar.
Sugar. The granular kind is what goes into the batter.
Ruby red grapefruit
. If you can order it from Pittman and Davis
, the results will be amazing. Otherwise check your local grocery for ruby red.
Canola oil. Extra virgin olive oil will work as well.
You’ll also want these kitchen tools
These tools are a must when making this cake.
How to make this recipe:
To make this dessert, you’ll need your mixer.
Zest and juice the grapefruit. Use a zester or a vegetable peeler to remove the zest from the grapefruit. Next, make sure it’s finally minced or zested. Then, juice the grapefruit so you have a little over half a cup. Reserve about 2 tablespoons of the juice.
Make the batter. You’ll mix the eggs, yogurt, sugar, vanilla and 1/2 cup of grapefruit juice and zest.
Add the oil. Slowly fold in the canola oil until blended.
Prepare your pan. Apply cooking spray to the pan, pour in the batter and bake for 50 minutes at 350 degrees.
Cool the cake. Meanwhile, prepare the glaze and drizzle over the cake once it has cooled completely.
Grapefruit Pound Cake
Grapefruit pound cake made with freshly squeezed ruby red grapefruit juice is the ideal dessert for any brunch, holiday breakfast or baby shower.
Prep Time15 mins
Cook Time50 mins
Cooling Time1 hr
Total Time1 hr 5 mins
For the cake
- 11/2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 3 eggs
- 2 5-ounce containers plain Greek yogurt
- 1/2 cup canola oil
- 1 cup granulated sugar
- 1/4 teaspoon vanilla extract
- Zest from one grapefruit
- 1/2 cup freshly squeezed grapefruit juice
For the glaze
- 2 tablespoons freshly squeezed grapefruit juice
- 1 cup confectioners' sugar
:Preheat your oven to 350°F. Using cooking spray, grease a 10-inch tube pan. Using a stand mixer, mix the eggs, yogurt, sugar, vanilla, grapefruit juice and grapefruit zest.
In a separate bowl sift the flour, baking soda and salt. Add the dry ingredients to the wet ingredients and mix well. Next fold in the canola oil until incorporated.
Pour the batter into the prepared pan and bake for 50 minutes. Once baked, remove the pan from the oven and allow the cake to cool completely.
Next, remove it from the pan to a platter. Mix together the confectioner sugar and the 2 tablespoons of grapefruit juice. Drizzle the glaze over the cake and allow to set.
I peeled the zest off the grapefruit with a vegetable peeler instead of my microplane zester and finely minced it. I found the skin of the grapefruit to be tougher than lemons or limes. Wait for the pound cake to completely cool before applying the grapefruit glaze. Refrigerate pound cake for a week in the fridge or freeze for later. Make sure to cover the cake with foil or plastic wrap to prevent it from drying out.
If you make this recipe, be sure to snap a photo and hashtag it #homeandplate. I’d love to see what you cook!