Grapefruit Pound Cake

Grapefruit. Cut into perfect little segments and sprinkled with a hint of sugar. Carefully spooned out one segment at a time, with as much juice as possible, and quietly enjoyed.

I’ve loved grapefruit for as long as I can remember and have clear memories of eating grapefruit with a spoon as a child. Growing up in Florida, you get to enjoy the best grapefruit in the world and every winter I get excited for the growing season. As expected, combine the tart flavor of grapefruit with the sweet richness of pound cake and you have a winner! Plus, this is a Cooking Light recipe so you can feel a bit better when you decide to have another piece 🙂

Recipe notes: As in most of my recipes, I’ve replaced calls for cream cheese with Neufchâtel cheese (you can use either, but stick to reduced-fat cream cheese to keep the nutrition stats accurate). This recipe can easily be used with any substitute citrus fruit; I’d like to try it with blood orange.

Grapefruit Pound Cake

Recipe Type

:

Dessert

Author:

Slightly adapted from a Cooking Light recipe

Prep time: 20 mins

Cook time: 1 hour 10 mins

Total time: 1 hour 30 mins

Serves:

16 slices

Sweet, soft, and zesty pound cake!

Ingredients

• Baking spray with flour

• 2 cups all-purpose flour

• 1 teaspoon baking powder

• 5/8 teaspoon salt, divided

• 1 2/3 cups granulated sugar

• 6 tablespoons butter, softened

• 6 ounces Neufchâtel cheese (or reduced-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

Instructions

1. Preheat oven to 325°.Coat a 10-inch tube pan with baking spray.

2. Combine flour, baking powder, and 1/2 teaspoon salt, stirring well.

3. 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.

4. Add flour mixture and milk alternately to batter, beginning and ending with flour.

5. Spoon batter into pan; bake at 325° 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.

6. 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.

Serving size:

1

Calories:

289

Fat:

10.9g

Saturated fat:

4.8g

Sodium:

202mg

Fiber:

0.5g

Protein:

3.5g

Cholesterol:

42mg

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