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.
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.