Imagine a cake so moist, so tangy, and so irresistibly delicious that it transforms an ordinary dessert into an extraordinary culinary experience. This Grapefruit Sugar Pound Cake is not just a recipe; it's a flavor revolution that brings the bright, citrusy essence of grapefruit into a classic, buttery pound cake. Whether you're a baking enthusiast or a curious foodie looking to impress, this recipe promises to elevate your dessert game with its perfect balance of sweetness and citrus zing.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup grapefruit juice
- 1 tablespoon grapefruit zest
Instructions
- Preheat the oven to 325°F (165°C). Thoroughly grease and flour a 9x5 inch loaf pan, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, cream the softened butter and sugar together using an electric mixer. Beat until the mixture becomes light, fluffy, and pale yellow, which typically takes about 4-5 minutes.
- Add eggs one at a time to the butter-sugar mixture, mixing thoroughly after each addition. Ensure each egg is fully incorporated before adding the next.
- In a separate bowl, sift together the all-purpose flour and salt to remove any lumps and ensure even distribution.
- Gradually add the flour mixture to the wet ingredients, alternating with grapefruit juice. Begin and end with the flour mixture, mixing on low speed until just combined.
- Fold in the fresh grapefruit zest, stirring gently to distribute evenly throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to create an even surface.
- Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from oven and let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
- Optional: Once cooled, dust with powdered sugar or drizzle with a grapefruit glaze for extra flavor and presentation.
Tips
- Room Temperature Matters: Ensure all ingredients, especially butter and eggs, are at room temperature for smoother mixing and better texture.
- Zest Like a Pro: When zesting the grapefruit, only remove the outer colored layer, avoiding the bitter white pith underneath.
- Don't Overmix: Mix the batter just until ingredients are combined to prevent a tough, dense cake.
- Check for Doneness: Use the toothpick test, but remember that a few moist crumbs are okay - they keep the cake tender.
- Cooling is Crucial: Allow the cake to cool completely before slicing to maintain its structural integrity.
- Storage Hack: Wrap the cooled cake in plastic wrap to keep it moist for up to 3-4 days at room temperature.
- Glaze Option: For an extra flavor punch, consider making a grapefruit glaze by mixing powdered sugar with fresh grapefruit juice.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 55g
Protein: 5g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 110mg
