Grapefruit pound cake made with freshly squeezed ruby red grapefruit juice is the ideal dessert for any brunch, holiday breakfast or baby shower.
Keyword Grapefruit pound cake
Prep Time 15minutes
Cook Time 50minutes
Cooling Time 1hour
Total Time 1hour5minutes
Author Ali Randall
For the cake
11/2 cups flour
25-ounce containers plain Greek yogurt
Zest from one grapefruit
1/2 cupfreshly squeezed grapefruit juice
For the glaze
2 tablespoonsfreshly squeezed grapefruit juice
: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.