Grapefruit Pound Cake

The winter is all about great citrus. When I am at the grocery store I see the mounds of lime, lemons, grapefruits, pomelos and I want. I buy. Then I don’t know what to do.

Last week,while at the store I bought a couple of grapefruits. Usually I segment them and save them for breakfast in the morning only to forget about them and toss them out after a few days. So with my new purchase I researched fun things to make with the gorgeous grapefruit.

I found several recipes for Grapefruit Pound Cake. One of my reservations with pound cake recipes is that they always seem to make a ton of batter. The last time I used a recipe for pound cake there was batter for at least three loaves.

Deciding on a recipe to make I believe I found one with the perfect quantity of batter AND it was fun to make. The first step being to rub the zest with the sugar until it looked like wet sand. This made my entire apartment smell amazing. Instead of the creaming method (butter and sugar beaten in a mixer for 5 minutes), this recipe could be made by stirring together with two bowls. 

Grapefruit Pound Cake

1 cup Sugar

2 tablespoons Ruby Red Grapefruit Zest

2 whole Eggs

3 tablespoons freshly squeezed Ruby Red Grapefruit Juice, strained

1/3 cup Butter, melted and cooled

1-1/2 cup All Purpose Flour

1 teaspoon Kosher Salt

1 teaspoon Baking Powder

1/2 cup Sour Cream

2 tablespoons Whole Milk

FOR THE GLAZE:

1 cup Powdered Sugar

3 tablespoons Grapefruit Juice

1 to 2 teaspoons Grapefruit Zest

Directions:

Preheat your oven to 350 degrees and butter a 8x5 loaf pan and then line with parchment paper.

Ina large bowl combine the sugar and the two tablespoons of grapefruit zest. Use a rubber spatula to rub the zest into the sugar until it resembles wet sand.

Add the two eggs, grapefruit juice and melted butter. Stir until those ingredients are incorporated.

Ina separate bowl, Whisk together the flour, salt and baking powder.

Ina small bowl or measuring cup; combine the sour cream and milk and stir until combined.

Starting with the flour and ending with sour cream/milk mixture. Alternate with a third of each

until everything is combined but try not to over mix the batter.

Pour the cake batter into the prepared pan and bake for 45 minutes or until a tester comes out clean. Let the cake rest in the pan for 10 minutes before running a knife along the edge and using the parchment paper to lift the cake out of the pan.

Let the cake cool completely on a wire rack. Meanwhile make the glaze by combining the powdered sugar, grapefruit juice, and zest.

Drizzle the glaze over the cooled cake and let it sit to harden for a few minutes.

Enjoy!