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    Published: Mar 3, 2016 · Modified: Jan 10, 2023 by Karla · This post may contain affiliate links · 2 Comments

    Grapefruit Pound Cake

    Jump to Recipe Print Recipe

    This grapefruit pound cake has become my son's most requested desserts when our grapefruit tree gives us a few fruits. This post was originally published way back in 2009--when I was first starting this website. I figured it was about time to bring it to the forefront of the site so that it wasn't forgotten.

    In Florida, grapefruit season is the best in the winter. And, that is the perfect time to enjoy this cake. It is a bit dense (but not heavy) and it feels right to enjoy it with a cup of coffee on a lazy, quiet morning.

    Ingredients

    Please don't stress out when you read the list of  ingredients for this cake. It contains all of the essentials for a pound cake.

    • Butter
    • Sugar
    • Eggs
    • Heavy Cream
    • Flour

    But, then the star of the show for both the cake and the glaze is

    • Freshly Squeezed Grapefruit Juice
    • Grapefruit Zest

    Things to Know about this Recipe

    • It does take a very long time to cook. It may seem like too long but it isn't. You are cooking it at a lower temperature than normal for a bit longer.
    • For best results, use fresh grapefruits and juice them and zest them yourself. I didn't test it with pre-packaged grapefruit juice. I assume it would work but fresh would always be my first preference, if possible.

    Enjoy!

    Slices of grapefruit poundcake in the foreground with a partial bundt cake in the background, set aganist a dark background with low lighting

    Grapefruit Pound Cake

    Grapefruit Pound Cake with Grapefruit Glaze Inspired by and Adapted by Bill Bowick (Charleston Sugar Bakeshop) published in  Food and Wine, Sept 2010
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    Course: Dessert
    Cuisine: Dessert
    Prep Time: 15 minutes minutes
    Cook Time: 1 hour hour 45 minutes minutes
    1 hour hour
    Total Time: 3 hours hours
    Servings: 16
    Calories: 713kcal
    Author: Karla

    Equipment

    • 1 Bundt Cake Pan

    Ingredients

    • 2 sticks unsalted butter softened
    • 3 ½ cups sugar
    • 1 teaspoon salt
    • 10 large eggs at room temperature
    • 4 cups all purpose flour
    • 1 cup heavy cream at room temperature
    • 1 ½ teaspoon vanilla extract
    • 2 Tablespoons grapefruit zest
    • ¼ cup fresh squeezed grapefruit juice
    • 2 cups powdered sugar
    • 2 teaspoon finely grated grapefruit zest
    • 3 Tablespoons freshly squeezed grapefruit juice

    Instructions

    • ) 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 ¾) 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.)

    Nutrition

    Serving: 1slice | Calories: 713kcal | Carbohydrates: 85g | Protein: 23g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 612mg | Sodium: 457mg | Potassium: 274mg | Fiber: 1g | Sugar: 60g | Vitamin A: 1390IU | Vitamin C: 3mg | Calcium: 105mg | Iron: 4mg
    Tried this Recipe? Tag me Today!Mention @the_surfers_kitchen or tag #thesurferskitchen!

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    Reader Interactions

    Comments

    1. Gary S. Brackett, Jr says

      April 14, 2011 at 10:39 pm

      I just tried this recipe. It's still baking (an hour and 23 minutes to go). I can't wait to see how it tastes. I will reply with the results. Thanks for the only pure Grapefruit baking recipe that I found. I had two grapefruits going to waste in the frig and the overwhelming and constant desire to bake...Thank you. We'll see how it goes...lol

      Sir Brackalot

      Reply
    2. rina says

      March 12, 2011 at 4:57 pm

      I am amazed Where brain is full of good ideasThank you for sharing:)

      Reply

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    Hi, I'm Karla! A marine biologist and entrepreneur that is passionate about exploring the planet and eating great food along the way.

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