I was making Grapefruit Pound Cake with Grapefruit Glaze today and wondered how this spunky fruit got its name. Do you know why grapefruit is called grapefruit? If you do, please be patient, and give the uninformed on this topic a moment to read the following paragraph.
Unbeknownst to me until today, the mighty grapefruit grows on trees in clusters. It seems these clusters reminded the person, given the responsibility of naming said fruit, of the way grapes grow in clusters. Thus, the moniker “grapefruit.” Now, aren’t you glad you learned that nugget of information today?
The next tidbit you are going to learn is how to make Grapefruit Pound Cake with Grapefruit Glaze. The third thing you will want to do is thank me, because this is one of the tastiest, most moist and loveliest cakes I have ever eaten.
The pound cake has a subtle grapefruit flavor and a tight, light crumb that practically melts in the mouth. The glaze adds tons of citrusy love with a delightful and refreshing grapefruit flavor.
The decorations aren’t necessary, but they are fun. They make the cake look so much more appealing just like fresh flowers brighten any room. I kept things easy by using store bought candied grapefruit peel. (If you are wondering, that isn’t supposed to be a wheel on top of the hexagonal cake; it is supposed to be a grapefruit slice. Thank you very much.)
I am so excited to share this recipe with you, because I am in love with Grapefruit Pound Cake and its glaze. It is so delicious and versatile. If you don’t want grapefruit, make it any citrus flavor you love. It would taste as delightful made with oranges, limes or lemons.
Before I leave you today, I want to share a few additional gems about the lovely grapefruit to keep in mind.
- When picking out grapefruit, choose firm, springy and heavy fruit. The heavier it is, the juicier it is.
- Choose thin, smooth-skinned fruit. (Keep in mind a 20 year-old face:-)
- Grapefruit will keep in the fridge two-three weeks.
- If eating the fruit within one week, store them at room temperature and the fruit will stay juicier.
- Grapefruit is super rich in Vitamin C and A and has a ton of other nutritional value.
Now, it is time to leave – to move on to my next recipe. I wonder if I will wonder how it got its name.
PS. This cake is superb even without the glaze.
Grapefruit Pound Cake with Grapefruit Glaze
- For the Pound Cake:
- 9 ounces about 2 cups all-purpose flour
- 1- teaspoon baking powder
- ½ teaspoon salt
- 1 2/3 cups granulated sugar
- 6 tablespoons butter softened
- 8 ounces low-fat cream cheese
- 2 large eggs
- ¼ cup canola oil
- 2 tablespoons grapefruit zest
- ½ teaspoon vanilla extract
- ½ cup 2% milk
- For the Grapefruit Glaze:
- ½ cup fresh grapefruit juice 1 grapefruit
- 1- tablespoon grapefruit zest 1 grapefruit
- 2 tablespoons oil
- 3-4 cups confectioner’s sugar
- For the Pound Cake:
- Preheat oven to 325F.
- Spray a 10-inch tube or Bundt pan with baking spray.
- In a large bowl, sift flour, baking powder and ½ teaspoon salt. Whisk together and set it aside.
- Place granulated sugar, butter and cream cheese in a large mixer bowl, beat with an electric mixer at HIGH speed until light and fully. Add eggs, 1 at a time then beat in oil, zest and vanilla.
- Alternately, add the flour mixture and milk – beginning and ending with flour.
- Spoon batter into pan.
- Bake at 325F for 60-70 minutes or until a wooden toothpick inserted in the middle comes out with a few moist crumbs.
- Cool the cake in the pan on a wire rack 10 minutes then invert cake.
- Once the cake has been removed from the pan, completely cool the cake on the wire rack.
- For the Grapefruit Glaze:
- Combine grapefruit juice, zest, oil and powdered sugar in a medium bowl and mix well until glaze is smooth. If the glaze is too thick, add a little grapefruit juice, if it is too thin, add a little more juice.
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Libby with Lemony ThymeI have become such a huge fan of all your recipes Susie. Everything about this pound cake sounds so inviting. It would be lovely for an Easter Brunch too.
Susie GallThank you, Libby. Your comments means so much, especially coming from the master chef at Lemony Thyme one of my favorite blogs.
[email protected]This pound cake looks so moist and delicious. I had no idea about the name, but now I'm glad I know. Great recipe.
Susie GallThank you so much Janette. This cake does not disappoint.
KaterinaIt looks totally indulging and that glaze is a blast!
Susie GallThanks Katerina, and thanks for stopping by. You are correct - the glaze takes it to the top. So, so good.
Helen @ Fuss Free FlavoursJust beautiful! Lovely refreshing sounding cake and stunning photos. I might try it with blood orange as they are in season at the moment.
Susie GallThank you so much, Helen. Blood oranges are a great idea as are lemon and limes. I adore limes and know a lime cake would be terrific. Thanks for stopping by today.
Nibbles By NicGrapefruit NEVER looked so freaking good! YUM!
Susie GallHa-Ha, Nicole. One of the best compliments I have ever received:-)
sue|theviewfromgreatislandThis has my name written ALL over it! Love the glaze, and love the garnish of candied grapefruit!
Susie GallThanks so much for your sweet comments, Sue.
CatherineDear Susie, This cake is absolutely beautiful. I never knew why they were called 'grapefruits' but now I do...along with some other wonderful tips that will come in handy next time I go shopping. My family loves them...grapefruit salad has been popular in my house this winter. xo, Catherine
Peter @ Feed Your Soul TooI love how you used the grapefruit throughout the cake. The dried grapefruit on top is perfect.
Cathleen @ A Taste Of MadnessThis cake is gorgeous! And I LOVE the decorations :)