In a small bowl, whisk together the flour, baking powder and salt, set aside. And then at the end of the slight bitterness of grapefruit comes through. and use grapefruit instead of the triple citrus (lemon, lime, and orange) used in the original lemon sour cream pound cake recipe. vanilla extract; 1/4 c. freshly squeezed grapefruit juice 2 large eggs. Try both and see which way you prefer. Beat this mixture for 3-5 minutes, until it becomes fluffy and pale yellow. Pound Cake: 1/2 c. vegan butter, room temperature; 1 c. raw sugar; 2 flax eggs (2 tbsp. And Grapefruit Pound Cake is like taking a refreshing bite of grapefruit in the form of cake. When cake is finished, cool for 10 minutes, then carefully place on a cooling rack over a sheet tray. eating like an orange–not THAT wonderful but we power through. 1-1/2 cup almond flour (100% blanched almonds) 1/2 teaspoon salt. Bring to a simmer, stirring to dissolve the sugar, then continue to simmer for 1 minute. Grease a 9″ loaf pan with butter, line with parchment and grease the parchment with more butter. Sift together flour, sugar, baking powder, baking soda and salt. Not overly sweet, just barely sweet enough. Or if you happen to have to a lot of limes you don’t know what to do with, make my Lime Pound Cake. Bake for 44 to 48 minutes or until a wooden pick inserted in center comes out clean. 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. }, but when I opened it up and saw those beauts all was forgotten. .63 teaspoon salt, divided. 3 eggs. After I made this cake I squeezed one grapefruit and strained it into a glass and drank it. Not overly sweet, just barely sweet enough. You’ll never go wrong with either of these recipes! Pour batter into prepared pan. preheat the oven to 350˚ and grease 8-inch loaf pans, in a stand mixer with the paddle attachment beat the butter and sugar until fluffy, about 5 minutes, scraping down the bowl halfway through, wash and zest the grapefruits, then juice the grapefruits, when the sugar is fluffy, add the eggs one at a time, beating afterward each addition, if you have an aluminum paddle on your mixer, take the bowl off and proceed by hand, if you have stainless steel OR a scraper attachment you can use the mixer to finish the pound cake, stir the zest in the eggs with a wooden spoon, in a smaller bowl mix the flour, baking soda, and baking powder together, mix the buttermilk and 1/4 of a cup of grapefruit juice, add 1/4 of the flour mix to the mixing bowl, follow it with 1/3 of the buttermilk mixture, repeat beginning and ending with the flour, stirring well after each addition, bake at 350˚ 40-50 minutes or until a toothpick comes out cleanly, when they're cool mix the two cups of powdered sugar with 2-3 Tablespoons of the leftover grapefruit juice for a glaze, start with the smallest amount adding small amounts until the glaze is thin enough to drizzle and thick enough to cling. Light and refreshing grapefruit greek yogurt cake is simple to prepare and drizzled with a grapefruit glaze. But for now, pound cakes are where it’s at and this grapefruit vanilla bean pound cake is a new favorite. Tap pan on counter to get rid of any air pockets. For the Pound Cake: Preheat oven to 325F. It’s summertime after all. Last Friday a big ol’ box of grapefruit was delivered to my front door {thanks to TexaSweet}.The box came a little damaged and dented {thanks delivery man! A classic version of buttery pound cake is the starting point of this recipe, but it gets notched up with a grapefruit syrup that’s brushed on while the cakes are still warm from the oven. Baking spray with flour. Add eggs, 1 at a time. Whisk yogurt, water, and powdered sugar in a medium bowl until smooth and drizzle over cake. Preheat oven to 350°F Carefully remove from pan. In a large bowl, whisk together the sugar and olive oil. It is wonderful all on its own or served with Greek style yogurt with a drop of rose water. They couldn’t decide whether it beats the champagne pound cake from New Year’s or this blood orange mimosa one. Isn’t the old saying “When life hands you grapefruits and the one person who loves grapefruit can’t eat them make Pound Cake?” Or it’s something like that right? No nasty weird chemical taste. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space. Next, add the baking powder, salt and half of the flour. Rub together with your fingers until fragrant. I decided to do a pound cake with grapefruit flavour. Bake for 25 minutes or until cake springs back when gently touched with a finger. and I’ve zested each grapefruit before we make juice so I have little bags of zest in the freezer just waiting for their day! Like the flavor of real lemonade made and served in an aluminum pitcher, the flavor is OFF. Try not to over bake the cake. warm water) 3/4 c. vegan buttermilk (add 2 tsp. The acidity of the grapefruit and the aluminum paddle will make the most AWFUL taste in your bread. Meanwhile, in a small saucepan, bring 1⁄3 cup grapefruit juice and remaining 1 tablespoon granulated sugar to a boil over medium heat, stirring until … 2 teaspoons baking soda. Help spread the word. In a large bowl, cream together the butter and sugar until light and fluffy. Like the flavor of real lemonade made and served in an aluminum pitcher, the flavor is OFF. I have always cooked them together making a syrup that will run through the cake. 2 5-ounce containers plain Greek yogurt. Sweet and sour at the same time. Poke the cake with lots of holes with a skewer all over the cake and all the way through. Make my Orange Pound Cake recipe, it’s fabulous and fresh tasting. It’s summertime after all. Well this year I wanted to give it a fresh new twist (citrus pun intended!) Required fields are marked *, Copyright © 2020 Little House Big Alaska on the Foodie Pro Theme. Your email address will not be published. Add the egg and beat until incorporated. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. salt, stirring well. Pour the batter into the prepared loaf pan. Grapefruit Pound Cake. 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. warm water) 3/4 c. vegan buttermilk (add 2 tsp. But honestly, the best way to eat a pound cake is, however, you’re eating pound cake. I made it last week for our Super Bowl festivities at the in-laws and they all loved it. Pour batter into the prepared pan. While the cake is baking, make the syrup: Combine the grapefruit juice and sugar in a small saucepan. Pour the batter into the prepared pan. His way will create a crunchy top and mine gives a softer crust. … SO MUCH. ground flax + 4 tbsp. I figured if she can make a lemon as well as an orange version of the pound cake, with and without chocolate chunks, each more fabulous than the last, that this recipe as well as technique — zest in the cake, basting with juices and draping with a citrus icing — would work for grapefruit as well. You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. ground flax + 4 tbsp. While baking, heat the grapefruit juice and remaining 1 tablespoon sugar until the sugar dissolves. Now normally grapefruit is something my husband loves, but right after I ordered and paid for the CASE of grapefruit he started taking medication that means he can’t enjoy is favorite fruit. But for now, pound cakes are where it’s at and this grapefruit vanilla bean pound cake is a new favorite. 3 eggs. Combine flour, baking powder, and 1/2 tsp. While baking, heat the grapefruit juice and remaining 1 tablespoon sugar until the sugar dissolves. Your email address will not be published. grapefruit zest; 1 tsp. Made with creamy yogurt, fresh grapefruit juice, and sweet brown sugar, the flavor … When cake is finished, cool for 10 minutes, then carefully place on a cooling rack over a sheet tray. Remove cake from oven and place on a cooling rack 10 minutes; then turn cake out of the pan onto rack. David suggests just stirring them together, not letting the sugar dissolve. Pound Cake: 1/2 c. vegan butter, room temperature; 1 c. raw sugar; 2 flax eggs (2 tbsp. Let cool in pan for 10 minutes. Grated zest of 2 grapefruits, preferably organic and washed well. https://littlehousebigalaska.com/2020/01/grapefruit-pound-cake.html This grapefruit pound cake is moist and fluffy, and there wont be a touch of dryness in your slice (or slices because I know you'll want more). Whisk together and set it aside. Let cake cool completely on a wire rack before inverting onto a cake stand or platter. Then put mixture into a stand mixer add eggs, and mix until combined. … I made it last week for our Super Bowl festivities at the in-laws and they all loved it. Butter and flour a 9 or 10-inch tube pan or a bundt pan. Add the zest, eggs, grapefruit juice and vanilla, mix until well incorporated. ACV to milk) 2 tbsp. "There's a surprising, exotic depth of flavor from grapefruit rind and juice." 6 tablespoons butter, softened. Put berries on it. I got this idea from Yotam Ottolenghi’s “Jerusalem” cookbook. Grapefruit Sugar Pound Cake is a straightforward cream cheese pound cake, elevated by the addition of grapefruit. They couldn’t decide whether it beats the champagne pound cake from New Year’s or this blood orange mimosa one. You're awesome for doing it! ¼ cup canola oil. Grapefruit Cream Cheese Frosting: Let cream cheese soften to room temperature. You want many holes, so the glaze will go through them to moisten the interior crumb. Preheat oven to 325 F: Coat a 10-inch tube pan with baking spray. This grapefruit orange pound cake is a winter citrus delight that I am sure you will love as much as we did here. Let the cake cool for about 10 minutes. In my fruit bowl, I had a pink grapefruit that was going wrinkly. 3/4 cup Greek … Grapefruit Pound Cake. And every time I bake it, I am thrust back to my earliest memories of childhood, and of running away. Ingredients. 3 large eggs, at room temperature (if they are cold, just put them in a bowl of warm water for 5 minutes), 1 teaspoon vanilla extract (click here for homemade vanilla recipe). 3/4 cup (170g) olive oil (I used a light flavored oil, not a super fruity one). Remove the cake from the pan and repeat the soaking on the sides and bottom until you’ve used all the glaze. Then add oil; mix until blended. The citrus … 1 teaspoon kosher salt. Pour the batter into the prepared loaf pan. Combine the flour with the wet ingredients. Bring to a simmer, stirring to dissolve the sugar, then continue to simmer for 1 minute. Lately, I've developed an … Bake for 50 to 55 minutes, until the center is fully set. Measure out all ingredients and allow to come to room temperature. Grapefruits are great in winter and full of vitamins and minerals, ideal to boost the immune system. grapefruit zest; 1 tsp. Add yogurt, buttermilk, brown sugar, oil, grapefruit juice, grapefruit zest, and vanilla to eggs and whisk. Pour batter into prepared 9″ cake pan. Powered by the Parse.ly Publisher Platform (P3). While the cake is cooling, heat the ruby red grapefruit juice with the sugar on medium heat in a small saucepan or the microwave in a measuring cup until the sugar has dissolved. Instructions. Pound cakes are so called because you add one pound of flour, butter, sugar and eggs… Grapefruit Sugar Pound Cake is a straightforward cream cheese pound cake, elevated by the addition of grapefruit. 9 ounces all-purpose flour (about 2 cups) 1 teaspoon baking powder. If you’re using a KitchenAid Mixer with the ALUMINUM Paddle, do not use the paddle once you’ve added the grapefruit zest and the juice. Beat in the eggs one at a … Add a squirt of whipped cream. ACV to milk) 2 tbsp. Bake for 45-60 minutes, just until a toothpick inserted into the cake comes out clean. vanilla extract; 1/4 c. freshly squeezed grapefruit juice •If you're using a KitchenAid Mixer with the ALUMINUM Paddle, do not use the paddle once you've added the grapefruit zest and the juice. I was surprised at how much it really tastes like grapefruit. No nasty weird chemical taste. I started thinking about how I would use these up before they went bad and I need more ideas. While the cake is baking, make the syrup: Combine the grapefruit juice and sugar in a small saucepan. (You can speed the cooling process up a bit in the freezer.) AMIRIGHT? I had to do it! 1 ⅔ cups granulated sugar. (You can speed the cooling process up a bit in the freezer.) 6 ounces 1/3-less-fat cream cheese. Grapefruit Ginger Pound Cake - Peaches PleasePeaches Please Using a pastry brush, coat the top of the loaf with half the glaze. Allow the cake to cool and absorb the glaze. Let cake cool for 20-30 minutes on a wire rack, then invert the pan onto a cake plate or platter and allow to … Leave it un-iced and put it in a trifle. Sift flour, baking soda, baking powder and ginger together. Grapefruit Olive Oil Pound Cake Yields one 9×5-inch loaf, adapted from The Smitten Kitchen Cookbook. Or layer fruit on top of it. And every time I bake it, I am thrust back to my earliest memories of childhood, and of running away. Infused with fragrant, citrusy grapefruit flavor, these moist mini pound cakes are a sophisticated-yet-simple treat. Thoroughly grease your Bundt or tube pan, and lightly flour it, turning it so you get an … 1/4 teaspoon vanilla extract. The batter should come up no higher than 2/3 of the way up the pan. 1-1/2 teaspoon baking powder. 1/2 cup canola oil. Set aside. While the cake cools, heat the juice and sugar for the glaze. In a medium bowl, beat together with an electric mixer the butter, sugar and grapefruit zest. Grapefruit Pound Cake *makes one loaf* prep time: 15 minutes bake time: 60 minutes. Except they came in January. Ingredients For the cake. In … In my fruit bowl, I had a pink grapefruit that was going wrinkly. Grapefruit Pound Cake *makes one loaf* prep time: 15 minutes bake time: 60 minutes. In a large bowl, sift flour, baking powder and ½ teaspoon salt. 2 tablespoons grated grapefruit rind. The acidity of the grapefruit and the aluminum paddle will make the most AWFUL taste in your bread. And Grapefruit Pound Cake is like taking a refreshing bite of grapefruit in the form of cake. And then at the end of the slight bitterness of grapefruit comes through. Sweet and sour at the same time. Pound cakes are so called because you add one pound of flour, butter, sugar and eggs… Let cake cool completely on a wire rack before inverting onto a cake stand or platter. So if you have any ideas about what to do with a case of grapefruit, please leave me a note. https://www.justapinch.com/recipes/dessert/cake/grapefruit-pound-cake.html 11/2 cups flour. The faint taste of grapefruit and light sweetness of honey make this dessert unique. With a serrated knife, gently cut layer in half. Bake 50 minutes, or until a toothpick inserted near the center comes out clean. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21). If you plan to use the KitchenAid, the use a non-aluminum paddle or beat in the eggs with the mixer, THEN take the bowl off the mixer, add the zest by hand, and finish mixing the pound cake by hand. Don’t eat it, make it and send it to friends for Christmas or put it on a Christmas platter for the office. Preheat oven to 350°F. Weigh or lightly spoon flour into dry measuring cups; level with a knife. •If you plan to use the KitchenAid, the use a non-aluminum paddle or beat in the eggs with the mixer, THEN take the bowl off the mixer, add the zest by hand, and finish mixing the pound cake by hand. Slice and eat! — Robin Bashinsky, Recipe Developer and Tester 9 of 18 Be the first to rate and review this recipe. And now we have so much citrus in our house. I decided to do a pound cake with grapefruit flavour. Preheat oven to 350°F Grease a 9″ loaf pan with butter, line with parchment and grease the parchment with more butter. Grapefruits are great in winter and full of vitamins and minerals, ideal to boost the immune system. Place granulated sugar, butter, and cream cheese in the bowl of a standmixer; beat at high speed until light and fluffy. 1 cup granulated sugar. And top with a fresh grapefruit … Bake for 45 to 50 minutes or until wooden pick inserted into the center comes out clean or with dry crumbs. I purchased a CASE of grapefruit and a CASE of oranges for Christmas giving. 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. Repeat with the other ¼ cup grapefruit juice and the remaining flour mixture. Bake for 50 to 55 minutes, until the center is fully set. Invert pan on cake rack to cool. Maybe 30 seconds to a minute, stirring occasionally. This is Ina Garten’s Pound Cake Recipe but made with grapefruit. Now everyone WILL eat one or two but that leaves an awful lot of grapefruit to use up. Spray a 10-inch tube or Bundt pan with baking spray. Run spatula around edge of cake. https://www.all-thats-jas.com/venezuelan-grapefruit-pound-cake Grapefruit Pound Cake blossoms from the floral essence of grated grapefruit rind, while fresh grapefruit juice packs refreshing flavor to the powdered sugar glaze which is drizzled over this moist pound cake. Bake for about 1 hour, or until a tester comes out clean. 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