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Grapefruit Pound Cake

from Cooking Light

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ⅔ cups granulated sugar
  • 6 tablespoons butter softened
  • 6 ounces cream cheese softened
  • 2 large eggs
  • ¼ cup canola oil
  • 2 tablespoons grated grapefruit rind
  • ½ teaspoon vanilla extract
  • ½ cup milk

For the glaze:

  • ½ cup fresh grapefruit juice
  • 1 ¼ cups powdered sugar

Instructions

  1. Preheat oven to 325F.
  2. Coat a 10-inch tube pan with baking spray. Whisk together flour, baking powder, and salt to remove lumps.
  3. Place granulated sugar, butter, and cream cheese in the bowl of a standmixer; beat at high speed until light and fluffy. Add eggs, 1 at a time. Beat in oil, rind, and vanilla.
  4. Add flour mixture and milk alternately to the butter mixture. Spoon batter into pan and smooth out the top with a rubber spatula.
  5. Bake about 1 hour or until a wooden pick inserted in center comes out mostly clean. Cool in pan on a wire rack 10 minutes. Invert cake. Cool completely before glazing.
  6. To make the glaze, place juice in a saucepan over medium-high heat; bring to a boil. Cook until reduced to 3 tablespoons (about 4 minutes). Cool slightly. Whisk in powdered sugar until the mixture is smooth. Drizzle over cake.