Ruby Red Grapefruit Pound Cake

5 from 11 votes

Ruby Red Grapefruit Pound Cake

Ruby Red Grapefruit Pound Cake recipe, tart and sweet, this dessert is inventive, interesting, and unique. This cake is light and airy with a luscious texture. I fell a little more in love with it with every bite.

Course Dessert

Cuisine American/Southern

Keyword bundt cake, cake, pound cake, pound cake recipe

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 301kcal

Author Paula

Equipment

Ingredients

3 and 3/4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
6 large eggs
3/4 cup Greek yogurt
1/2 cup buttermilk
2 cups brown sugar packed
1 cup vegetable or canola oil
2 tablespoons Ruby Red grapefruit zest
1/2 cup Ruby Red grapefruit juice freshly squeezed
1 tablespoon pure vanilla extract
1 cup powdered sugar (aka confectioners) sifted
3 tablespoons Ruby Red grapefruit juice
1/4 teaspoon pure vanilla extract

Instructions

Preheat the oven to 350 degrees F.
Grease and flour a tube or bundt pan.
Whisk the flour, baking powder, and salt together.
Whisk eggs in another bowl.
Add yogurt, buttermilk, brown sugar, oil, grapefruit juice, grapefruit zest, and vanilla to eggs and whisk.
Combine the flour with the wet ingredients.
Pour batter into prepared pan. Bake for 45 to 50 minutes or until wooden pick inserted into the center comes out clean or with dry crumbs.
Remove the cake from oven and allow to cool for 20 to 30 minutes on wire rack.
After 20 or 30 minutes, gently remove from pan to serving platter.
Whisk together confectioners' sugar, grapefruit juice, and vanilla extract.
Drizzle glaze over warm cake.
Slice and serve.
Store in an airtight container on the counter for 4 to 5 days or in the refrigerator up to 7 days.

Nutrition