You either love them or you hate them: Grapefruits!
I happen to love grapefruits. I usually eat a whole grapefruit just like an orange. I love their sweet, sometimes sour flavor. Each grapefruit bursting with juice makes it an easy flavor choice for my pound cake.
This luscious grapefruit poppy seed pound cake is moist, flavorful, and dotted with poppy seeds. The pound cake soaks up the grapefruit syrup and adds that punch of flavor creating a perfectly delicious dessert for any time.
Ruby Reds are the sweetest of the grapefruits and their flavor is subtle. So subtle that your guests will not even know you used grapefruit. Don’t tell them that it’s grapefruit! Just call it a Citrus Pound Cake.
Don’t have grapefruit on hand? Feel free to substitute orange or lemon.
Meet ya in the kitchen!
3 1/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon salt
3/4 cup butter, softened
2 cups granulated sugar
1/2 cups brown sugar
1 1/2 tablespoons grated grapefruit rind
1 teaspoon vanilla extract
1/4 cup fresh grapefruit juice
1 cup (8-ounce) sour cream
1 tablespoon poppy seeds
1/4 cup granulated sugar
1/4 cup grapefruit juice, freshly squeezed
1/2 teaspoon grapefruit zest
Adjust the oven rack to the middle position and preheat the oven to 350 degrees. Lightly grease a loaf pan or a 10-inch tube pan and set the pan aside.
For the Cake:
Lightly spoon the flour into measuring cup and level with a knife. Combine flour, baking soda, and salt in a bowl and whisk to combine. Set aside.
Working with a stand mixer, preferably fitted with a paddle attachment or with a hand mixer in a large bowl, beat butter and sugars on high speed until pale and fluffy, a full 5 minutes. Scrape down the bowl and beater often. Mix in the zest, vanilla extract, and grapefruit juice, beating until well-blended. Add eggs, 1 at a time, beating well after each addition. Reduce the mixer speed to low and poppy seeds. Add the flour mixture, mixing only until it is incorporated, alternately with the sour cream, beating on low speed, beginning and ending with the flour.
Spoon batter into prepared pan. Bake at 350 degrees for 1 hour and 10 minutes or until a cake tester comes out clean. Cool in pan for 10 minutes on a wire rack; remove from pan. While still warm, make the grapefruit syrup.
For the Syrup:
In a small bowl, whisk together the sugar, grapefruit juice, and zest until smooth. When the cake has cooled, drizzle syrup on the top, allowing it to drip down the sides of the cake. Slice and serve.
Bake some love!
Thanks for stopping by…