Grapefruit Pound Cake Recipes

GRAPEFRUIT POUND CAKES (COOKING FOR 2)

Steps:

• Heat oven to 325°F. Grease four 4x2-inch loaf pans with shortening; lightly flour. In small bowl, mix flour, baking powder and salt; set aside.
• In medium bowl, beat softened butter and 2/3 cup sugar with electric mixer on low speed 30 seconds; increase speed to high, and beat 2 to 3 minutes, scraping bowl occasionally, until light and fluffy. Reduce speed to low; beat in eggs, one at a time, just until smooth. Beat in vanilla and grapefruit zest. On low speed, beat in one-third of the flour mixture, then half of the milk, beating well after each addition, just until smooth. Repeat with flour mixture and milk, ending with flour mixture. Scrape side of bowl occasionally. Beat in sour cream until blended. Divide batter among loaf pans.
• Bake 24 to 27 minutes or until toothpick inserted in center comes out clean.
• Meanwhile, in 1-quart saucepan over medium heat, cook and stir Syrup ingredients until dissolved.
• Immediately after cakes come out of oven, use toothpick to poke tops of cakes every 1/4 inch, and brush with one-fourth of the syrup. Cool in pans 5 minutes. Loosen sides with spatula; turn cakes upside down onto cooling rack placed over rimmed baking sheet. Poke bottoms and sides of cakes with toothpick; brush bottoms and sides with remaining syrup. Cool completely, about 45 minutes. For a pretty presentation, serve cakes upside down and topped with sweetened whipped cream, if desired.
• Any leftover cake can be kept, covered, in refrigerator for 1 day.

FRESH GRAPEFRUIT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch pans.
• Sift together the flour, baking powder and salt. Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and grapefruit zest. Beat in the flour mixture alternately with the grapefruit juice and milk. Pour batter into prepared pans.
• Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

GRAPEFRUIT POUND CAKE

Steps:

• Preheat oven to 350°F Grease a 9″ loaf pan with butter, line with parchment and grease the parchment with more butter. In a small bowl, whisk together the flour, baking powder and salt, set aside. In a large bowl, whisk together the sugar and olive oil. Add the zest, eggs, grapefruit juice and vanilla, mix until well incorporated. Fold the flour in just until there are no streaks of flour, but be careful not to over mix or the cake will be tough. Pour the batter into the prepared pan. The batter should come up no higher than 2/3 of the way up the pan. Bake for about 1 hour, or until a tester comes out clean. Try not to over bake the cake. Let the cake cool for about 10 minutes. While the cake cools, heat the juice and sugar for the glaze. David suggests just stirring them together, not letting the sugar dissolve. I have always cooked them together making a syrup that will run through the cake. His way will create a crunchy top and mine gives a softer crust. Try both and see which way you prefer. Poke the cake with lots of holes with a skewer all over the cake and all the way through. You want many holes, so the glaze will go through them to moisten the interior crumb. Using a pastry brush, coat the top of the loaf with half the glaze. Remove the cake from the pan and repeat the soaking on the sides and bottom until you’ve used all the glaze. Allow the cake to cool and absorb the glaze. It is wonderful all on its own or served with Greek style yogurt with a drop of rose water. I got this idea from Yotam Ottolenghi’s “Jerusalem” cookbook.

RUBY RED GRAPEFRUIT CAKE

Steps:

• Spray a large Bundt pan with nonstick baking spray. Preheat oven to 350 degrees F.
• Sift together flour, sugar, baking powder, baking soda and salt. Then put mixture into a stand mixer add eggs, and mix until combined. Then add oil; mix until blended. Next add grapefruit and orange juices, and banana and mix until smooth and creamy. Lastly add sour cream and zests; just mix until combined and smooth.
• Put cake batter into a 10-inch the prepared pan and bake for about 35 to 45 minutes or until a toothpick inserted in the center comes out clean.
• When done turn pan onto serving platter let stand about 15 minutes then poke small holes in top. I use a straw; be neat about it. Pour Glaze Sauce on partially cooled cake. Let cool about 1 hour and serve. We like it with a scoop of dream sickle ice cream on the side and a sprig of mint.
• This could be a layer cake with cream cheese icing.
• Mix juice and sugar until combined. If it is too thick add more juice a tablespoon at a time. Stir in zest and pecans.