Grapefruit Pound Cake
By Malorie Harris | May 14, 2018
A good pound cake recipe is one that every home cook or entertainer should have in their repertoire. It’s appropriate for almost every kind of occasion and has so many pairing possibilities. Pound cake would fit in nicely on a brunch table, served with tea, cubed and added to a trifle, or for dessert.
It’s ideal for entertaining, as it can be a beautiful centerpiece. It’s also convenient to make this on a weekend and keep throughout the week for afternoon snacking. I’d even eat it for breakfast with coffee.
The best part about a citrus pound cake is that you can use any citrus you have on hand. While red grapefruit is my current favorite because it is unique, this same recipe can be made with lemon, orange or lime.
Lemon is a crowd pleaser; It can be paired with seasonal fruits and whipped cream. Orange can be a showstopper when paired with chocolate sauce. Lime is fun for summer and especially lovely paired with blackberries.
I use Greek yogurt in this recipe to reduce some of the butter. It makes for a perfect pound cake texture. I use good quality butter, as it has many health benefits as well. Plus, it would be hard to imagine a delicious pound cake without that buttery flavor.
I also used sprouted flour for health purposes, but any all-purpose flour can be used. I did not omit the sugar, but I don’t add an additional glaze after baking. This cake is fresh and satisfying, one for the books.
Grapefruit Pound Cake
Yields 1 Cake.
- 2-1/3 cups all-purpose flour (I used sprouted white)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 Tbsp grapefruit zest from large grapefruit
- 2 large eggs
- 1 cup plain Greek yogurt
- 3/4 cup granulated sugar
- 1/2 cup freshly squeezed grapefruit juice, plus pulp
- 1/4 cup milk of choice (I used coconut milk)
- 1/3 cup butter, melted and cooled (or oil)
- Preheat oven to 350 degrees Fahrenheit, thoroughly grease a 10-15′ bundt pan (or 9 x 9 square pan) with butter or coconut oil. Set aside.
- In a large bowl combine the flour, baking powder, baking soda, salt, grapefruit zest. Whisk until combined and set aside.
- In a medium bowl whisk together eggs, Greek yogurt, and granulated sugar. Gently pour in 1/2 cup of grapefruit juice, milk, and cooled butter or oil. Gently stir together.
- Carefully pour wet ingredients into large bowl of dry ingredients. Use large rubber spatula to gently combine, avoid over-mixing the batter.
- Transfer cake batter into the greased bundt pan. Make sure oven rack is in middle of oven. Bake for 25-35 minutes, or until inserted toothpick comes out with little crumbs.
- Allow the cake to cool in the pan for 20 minutes. Then, turn out onto your serving dish.
- Slice and serve as desired.
- When juicing the grapefruit, be sure to squeeze the flesh to get bits of pulp throughout your cake.
- Will keep in an air-tight container for up to 5 days. Freezes very well.
Photos property of Malorie Harris.
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