Grapefruit Pound Cake

Grapefruit Pound Cake

From Cooking Light


  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 2/3 cups granulated sugar
  • 6 tablespoons butter, softened
  • 6 ounces cream cheese, softened
  • 2 large eggs
  • 1/4 cup canola oil
  • 2 tablespoons grated grapefruit rind
  • 1/2 teaspoon vanilla extract
  • 1/2 cup milk
  • For the glaze:
  • 1/2 cup fresh grapefruit juice
  • 1 1/4 cups powdered sugar


  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.