Grapefruit Pound Cake

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!

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

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