Grapefruit pound cake is soft, refreshing, tangy and moist. It’s the most delicious pound cake that can be made in 2 hours. Grapefruit pound cake is super fresh. It is covered in a thin layer of sugar-grapefruit icing. Give it a try!

Ingredients:

• 270 g cake flour
• 2 tbsps poppy seeds
• 2 tsps baking powder
• 120 g butter room temp
• 260 g sugar
• 30 g vanilla sugar
• zest of ½ big grapefruit
• zest from 2 small lemons
• 3 eggs
• 3 tbsps oil
• juice of ½ big grapefruit
• juice of ½ small lemon
• 60 ml full fat milk with a few drops of lemon (or zakysanka)
• 1 tsp vanilla extract

Icing

• 130 g icing sugar
• 5 tbsps grapefruit juice

Grapefruit pound cake is basically the same as lemon pound cake. It just tastes like a grapefruit with a hint of lemon. This citrus pound cake is ridiculously soft, moist, crumbly and just delicious. Grapefruit zest and grapefruit juice are not only added to the cake batter, but also in a sugary icing. And not only that. The hot-out-of-the-oven cake is brushed with grapefruit juice. You basically get that tangy-grapefruit taste in every bite. It’s incredible!

How do you moisten a grapefruit pound cake?

You can add wet ingredients to the batter that make it moist and soft. I love using buttermilk, full-fat yoghurt, greek yoghurt, milk, and fruit juice. You can also add syrup, pick holes into the baked cake and add juice, or brush the warm cake with syrup (or fruit juice).

Is your pound cake too dry?

Pound cakes should be on the dense side. If the cake is too dry, you may add too much flour, overbaked the cake or didn’t add enough butter or other fats. Next time try lowering the temperature of the oven and bake for a shorter period of time.

IS YOUR POUND CAKE TOO HEAVY / MOIST?

This used to be my problem. I was so excited about baking a pound cake that I added a lot of lemon/grapefruit juice, and yoghurt and didn’t bake it enough. The conclusion was a heavy and too-moist pound cake that tasted like garbage. To overcome this issue – add fewer wet ingredients and make sure you whipped the eggs until creamy. Eggs will lift up the pound cake and brings more air to the batter.

How to make grapefruit pound cake:

Preheat the oven to 175°C. Prepare a loaf pan and baking paper.

In a bowl cream the butter with sugars until fluffy. Take your time and mix them for 5 minutes. Add oil and mix for another 3 minutes. Add eggs and beat until smooth and fluffy.

In another bowl mix flour, baking powder, grapefruit and lemon zest and poppy seeds. Add ⅓ of the flour mixture and mix until the flour disappears. Add ½ of full fall milk (zakysanka) with a few drops of lemon, grapefruit juice and lemon juice. Mix until combined. Repeat the process until you add the flour mix last.

Pour it into the loaf pan and bake for 50-65 minutes or until the toothpick comes out clean. Take the pound cake out of the oven and let cool for 15 minutes. Take the pound cake out of the pan gently. While it’s still hot, pour some grapefruit juice over it (just a few drops, not too much).

Icing

When the pound cake is cool, mix in a bowl the juice from the other half of the grapefruit with icing sugar. Add as much sugar and grapefruit juice as you need. If you want a thick white layer of icing, add more sugar. If you would like to have a thin layer, add more grapefruit juice.

would you like to try more desserts?

If you decide to make the Grapefruit Pound Cake, please tag me or send me a message on Instagram or Pinterest.  Thank you so much for sending me the meals of mine you’ve tried. ❤️