Grapefruit Pound Cake Recipe

Name: Grapefruit Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Baking spray with flour; 9 ounces all-purpose flour (about 2 cups); 1 teaspoon baking powder; 5/8 teaspoon salt, divided; 1 2/3 cups granulated sugar; 6 tablespoons butter, softened; 6 ounces 1/3-less-fat cream cheese; 2 large eggs; 1/4 cup canola oil; 2 tablespoons grated grapefruit rind; 1/2 teaspoon vanilla extract; 1/2 cup 2% reduced-fat milk; 1/2 cup fresh grapefruit juice; 1 1/4 cups powdered sugar

Servings: persons

Baking spray with flour
9 ounces all-purpose flour (about 2 cups)
1 teaspoon baking powder
5/8 teaspoon salt, divided
1 2/3 cups granulated sugar
6 tablespoons butter, softened
6 ounces 1/3-less-fat cream cheese
2 large eggs
1/4 cup canola oil
2 tablespoons grated grapefruit rind
1/2 teaspoon vanilla extract
1/2 cup 2% reduced-fat milk
1/2 cup fresh grapefruit juice
1 1/4 cups powdered sugar

1
Preheat oven to 325u00b0.
2
Coat a 10-inch tube pan with baking spray. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and 1/2 teaspoon salt, stirring well. Place granulated sugar, butter, and cream cheese in a large bowl; beat with a mixer at high speed until light and fluffy. Add eggs, 1 at a time. Beat in oil, rind, and vanilla.
3
Add flour mixture and milk alternately to batter, beginning and ending with flour. Spoon batter into pan; bake at 325u00b0 for 1 hour and 10 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack 10 minutes. Invert cake. Cool on rack.
4
Place juice in a saucepan over medium-high heat; bring to a boil. Cook until reduced to 3 tablespoons (about 4 minutes). Cool slightly. Stir in powdered sugar and remaining 1/8 teaspoon salt. Drizzle over cake.

1245

kcal

Calories

Fat

180

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Baking spray with flour, 9 ounces all-purpose flour (about 2 cups), 1 teaspoon baking powder, 5/8 teaspoon salt, divided, and more.

Yes, Grapefruit Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Grapefruit Pound Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions