Grapefruit Sugar Pound Cake
Grapefruit Sugar Pound Cake is a straightforward cream cheese pound cake, elevated by the addition of grapefruit.
Servings: 12 servings
Ingredients
- 4 ounces cream cheese, softened at room temperature
- 1 ½ cups Confectioner's sugar
- ⅓ cup fresh squeezed grapefruit juice and any pulp
- ¼ teaspoon quality vanilla extract
Ingredients for Grapefruit Sugar Pound Cake
- 2 cups all purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 large grapefruit pink grapefruit has the mildest and sweeter taste
- 1 ⅔ cups granulated sugar, divided
- 7 tablespoons unsalted butter, softened at room temperature
- 6 ounces cream cheese, softened at room temperature
- 2 large eggs, at room temperature
- ¼ cup canola oil
- ½ teaspoon quality vanilla extract
- ¾ cup fresh buttermilk, at room temperature
Instructions
Prepare the Grapefruit Cream Cheese Glaze
- Beat the cream cheese and powdered sugar for several minutes until light and creamy. Add the grapefruit juice and any pulp and the vanilla and beat until combined. Refrigerate while the cake bakes.
Prepare the Cake
- Preheat oven to 325°
- Using a silicone pastry brush, dot and spread one tablespoon of the softened butter to every fold and crease in the Bundt pan. Be sure to butter the entire pan. Flour liberally tapping out any excess. Set aside.
- In a large bowl sift together the flour, baking powder, and salt. Set aside.
- Using a vegetable peeler, peel the zest of the grapefruit. Put the zest and 2/3 of the sugar in a spice grinder or mini chef prep and pulse until the zest is combined with the sugar. Reserve 1 heaping tablespoon of the grapefruit sugar.
- Place the softened butter, cream cheese and both the 1 cup of granulated sugar and the remaining grapefruit sugar in the bowl of a stand mixer; beat together until the mixture is light and fluffy.
- Add in eggs one at a time, mixing after each addition. Be sure to scrape the bowl using a spatula to make sure all ingredients are sufficiently incorporated. Beat in oil and vanilla.
- Add the flour mixture and the buttermilk alternately to the batter, starting and ending with the flour. Again be sure to scrape the bowl using a spatula to make sure all ingredients are sufficiently incorporated.
- Spoon batter into prepared pan and bake at 325° for one hour or until a toothpick inserted in the center comes out clean. Let the cake cool for 10 minutes then invert on to your desired cake plate or stand.
Assembly
- Once the cake has cooled completely (at least 1 hour), transfer from cooling rack to a cake platter or stand. Drizzle or pour the icing over the top of the cooled cake, allowing it to drip down the sides and into the center. Sprinkle the top with the tablespoon of grapefruit sugar you reserved. Slice the remaining zested grapefruit and use wedges to garnish and also serve alongside. Serve and enjoy. Refrigerate any uneaten portions as the glaze is dairy.
Nutrition
Serving: 1servings | Calories: 340kcal | Carbohydrates: 65g | Protein: 8g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 49mg | Sodium: 313mg | Potassium: 157mg | Fiber: 1g | Sugar: 32g | Vitamin A: 517IU | Vitamin C: 8mg | Calcium: 153mg | Iron: 1mg