Best Grapefruit Pound Cake Recipes

GRAPEFRUIT POUND CAKE

Steps:

• Preheat oven to 350°F Grease a 9″ loaf pan with butter, line with parchment and grease the parchment with more butter. In a small bowl, whisk together the flour, baking powder and salt, set aside. In a large bowl, whisk together the sugar and olive oil. Add the zest, eggs, grapefruit juice and vanilla, mix until well incorporated. Fold the flour in just until there are no streaks of flour, but be careful not to over mix or the cake will be tough. Pour the batter into the prepared pan. The batter should come up no higher than 2/3 of the way up the pan. Bake for about 1 hour, or until a tester comes out clean. Try not to over bake the cake. Let the cake cool for about 10 minutes. While the cake cools, heat the juice and sugar for the glaze. David suggests just stirring them together, not letting the sugar dissolve. I have always cooked them together making a syrup that will run through the cake. His way will create a crunchy top and mine gives a softer crust. Try both and see which way you prefer. Poke the cake with lots of holes with a skewer all over the cake and all the way through. You want many holes, so the glaze will go through them to moisten the interior crumb. Using a pastry brush, coat the top of the loaf with half the glaze. Remove the cake from the pan and repeat the soaking on the sides and bottom until you’ve used all the glaze. Allow the cake to cool and absorb the glaze. It is wonderful all on its own or served with Greek style yogurt with a drop of rose water. I got this idea from Yotam Ottolenghi’s “Jerusalem” cookbook.

GRAPEFRUIT COMPOTE WITH POUND CAKE

Steps:

• Using a sharp paring knife, slice off stem and blossom ends of each grapefruit. Cut away the peel, and cut along the membranes to release segments. Place in a medium bowl, and set aside. Squeeze juice from membranes into a small saucepan.
• Add sugar to juice in pan; bring to a boil over high. Add rosemary, and reduce heat to medium. Cook until liquid is syrupy, about 2 minutes. With a slotted spoon, remove rosemary and discard.
• Pour syrup over grapefruit in bowl; cover, and refrigerate until chilled, 45 minutes to 1 hour. To serve, spoon compote over pound cake slices, and garnish with rosemary sprigs, if desired.

GRAPEFRUIT POUND CAKE

Steps:

• 1. Preheat oven to 325 F: Coat a 10-inch tube pan with baking spray. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and 1/2 tsp. salt, stirring well. Place granulated sugar, butter and cream cheese in a large bowl; bea with a mixer at high speed until light and fluffy. Add eggs, 1 at a time. Beat in oil, rind, and vanilla.
• 2. Add flour mixture and milk alternately to batter, beginning and ending eith flour. Spoon batter into pan; bake until a wooden pick inserted in centercomes out with moit crumbs clinging. Cool in pan on a wite rack 10 minutes. Invert cake. Cool on rack.
• 3. Place juice in a saucepan over medium-high heat; bringto a boil. Cook until reduced to 3 tbsp. (about 4 minutes. Cool slightly. Stir in powdered sugar and remainging 1/8 tsp. salt. Drizzle over cake.

RUBY RED GRAPEFRUIT POUND CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Grease and flour a tube or bundt pan.
• Whisk the flour, baking powder, and salt together.
• Whisk eggs in another bowl.
• Add yogurt, brown sugar, oil, grapefruit juice, grapefruit zest, and vanilla to eggs and whisk.
• Combine the flour with the wet ingredients.
• Pour batter into prepared pan. Bake for 45 to 50 minutes or until wooden pick inserted into the center comes out clean or with dry crumbs.
• Remove the cake from oven and allow to cool for 20 to 30 minutes on wire rack.
• After 20 or 30 minutes, gently remove from pan to serving platter.
• Whisk together confectioners' sugar, grapefruit juice, and vanilla extract.
• Drizzle glaze over warm cake.
• Slice and serve.
• Store in an airtight container on the counter for 4 to 5 days or in the refrigerator up to 7 days.