Put your extra winter citrus to good use with this Grapefruit Orange Pound Cake! 

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 🙂

Grapefruit-Orange-Pound Cake

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.

Grapefruit-Orange-Pound Cake

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!

Grapefruit-Orange-Pound Cake

Grapefruit-Orange-Pound Cake
Yield: 1 bundt cake

Grapefruit Orange Pound Cake

Put your extra winter citrus to good use with this Grapefruit Orange Pound Cake!

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour


  • 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

For Glaze:

  • ¼ cup freshly squeezed grapefruit juice
  • ¾ - 1 cup powdered sugar
  • Grapefruit peel for topping


  1. Preheat oven to 350 degrees F. Grease and flour a 10-cup bundt pan.
  2. In a medium bowl, whisk together flour, baking powder, baking soda and salt.
  3. In a small bowl, whisk together the milk, zests and grapefruit juice.
  4. 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.
  5. Reduce mixer speed to low and alternately add flour mixture and milk mixture, beating just until moistened after each addition.
  6. 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.
  7. Let cake cool in pan on a wire rack for 10 minutes. Turn over cake onto wire rack and let cake cool completely.
  8. 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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Grapefruit-Orange-Pound Cake

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.