This post was originally published way back in 2009–when I was first starting this website. This grapefruit pound cake has become my son’s most requested desserts when the grapefruit tree gives us a few fruits. I figured it was about time to bring it to the forefront of the site so that it wasn’t forgotten.
Please don’t stress out when you read the list of ingredients for this cake.
It does require lots of butter, eggs, and sugar. But…..
It also requires grapefruit. And, grapefruit is good for you. Full of Vitamin C.
So, it only logically follows that this cake is also good for you. You see?
- 2 sticks unsalted butter softened
- 3 1/2 cups sugar
- 1 tsp salt
- 10 large eggs at room temperature
- 4 cups all purpose flour
- 1 cup heavy cream at room temperature
- 1 1/2 tsp vanilla extract
- 2 Tablespoons grapefruit zest
- 1/4 cup fresh squeezed grapefruit juice
- 2 cups powdered sugar
- 2 tsp finely grated grapefruit zest
- 3 Tablespoons freshly squeezed grapefruit juice
- ) Preheat oven to 300 degrees. Butter and flour a bundt cake pan. I used a standard size pan and filled it to the tippy top. As it baked, it grew out of the pan. Next time, I will fill the bundt cake pan less full (about 3/4) and use the remaining batter in baby loaf pans.
- ) Using a stand mixer with the paddle attachment, beat together the butter, sugar, and salt until light and fluffy.
- ) Add eggs one at a time--beating well between additions.
- ) Next, alternate adding the flour and cream. So, add a little flour. A little cream. A little flour. A little cream. Until both ingredients are mixed in.
- ) Finally, add the vanilla extract, grapefruit zest and grapefruit juice.
- ) Bake for about 1 hour and 45 minutes. Let the cake cool in the pan for about 15 minutes. Then, turn the cake out on the rack and let cool completely.
- Step-by-Step for Glaze:
- ) Whisk all of the ingredients together until smooth.
- ) Poke holes into the top of the cake using a skewer and brush the glaze on the top of the cake. (I didn't read this and I just dumped the glaze on the cake. It still tasted great but didn't look as pretty as it would if I had brushed it on.)