Grapefruit Orange Pound Cake
Put your extra winter citrus to good use with this Grapefruit Orange Pound Cake!
You guys! I am still on my grapefruit kick. After a few recipes the past few weeks like this winter citrus tart or these sparkling grapefruit cocktails, I am still buying these juicy fruits by the bag. My grocery store carries delicious Florida grapefruits and I just can’t get enough of them!
And what do you do with extra fruit in my house? We bake a cake of course!! This grapefruit orange pound cake is a winter citrus delight that I am sure you will love as much as we did here. It came at the perfect time with all the blizzards and cold fronts on the East coast and all I want to do is bundle up inside, zest grapefruits, oranges and lemons and bake this pound cake up. Your house will smell so good, you will forget you live in a tundra, at least that is how I survived 🙂
This cake starts with a basic pound cake recipe. Not an ordinary pound cake recipe but a moist, light and soft pound cake that is seasonally enhanced with grapefruit zest, fresh juice and a hint of orange peel. The citrus combinations makes this a simple yet exceptional recipe. Top it off with a sweet glaze and you have yourself a stunner of a cake. I just know you are going to enjoy this one. This is also a classic recipe you should keep if you love pound cakes (who doesn’t?). Make it your own by adding your own flavors, extracts and top with a glaze of your liking.
For now grapefruits are ruling my life, Florida grapefruits to be exact! So I went that route with this cake but you don’t have to. Citrus it up and stay warm my friends!
- 2 ¼ cups all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup whole milk
- zest of one large grapefruit
- 1 teaspoon blood orange zest
- 1 teaspoon lemon zest (meyer lemons if you have them)
- 3 tablespoons grapefruit juice
- 1 ¼ cup (2 ½ sticks) unsalted butter, softened at room temperature
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- ¼ cup freshly squeezed grapefruit juice
- ¾ - 1 cup powdered sugar
- Grapefruit peel for topping
- Preheat oven to 350 degrees F. Grease and flour a 10-cup bundt pan.
- In a medium bowl, whisk together flour, baking powder, baking soda and salt.
- In a small bowl, whisk together the milk, zests and grapefruit juice.
- Using a mixer, cream butter and sugar together until pale and fluffy, about 5 minutes on medium speed. Add eggs one at a time, beating until just combined after each addition. Beat in vanilla extract.
- Reduce mixer speed to low and alternately add flour mixture and milk mixture, beating just until moistened after each addition.
- Pour batter into the prepared pan. Bake cake until lightly golden or a toothpick inserted into the center comes out clean, about 40- 45 minutes.
- Let cake cool in pan on a wire rack for 10 minutes. Turn over cake onto wire rack and let cake cool completely.
- When ready to serve, make glaze. Whisk together all the ingredients in a small bowl until smooth. If needed, add more juice or sugar to get it into drizzling consistency. Drizzle over cake. Top with grapefruit peel.
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Some facts about Florida Grapefruit:
– Florida grapefruit is at its sweetest and juiciest right at the peak of winter (January-March), making it a great source of delicious, ripe fruit at a time when many others are not available.
– Florida’s unique fertile soil and lush subtropical climate are what make Florida grapefruit the sweetest and juiciest variety of grapefruit in the world, but they can also take a toll on the outer appearance of the fruit – don’t judge a book by it’s cover!
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.
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