Grapefruit Pound Cake
Grapefruit Pound Cake with Grapefruit Glaze Inspired by and Adapted by Bill Bowick (Charleston Sugar Bakeshop) published in  Food and Wine, Sept 2010
  • 2 sticks unsalted butter, softened
  • 3½ cups sugar
  • 1 tsp salt
  • 10 large eggs, at room temperature
  • 4 cups all purpose flour
  • 1 cup heavy cream, at room temperature
  • 1½ tsp vanilla extract
  • 2 Tablespoons grapefruit zest
  • ¼ cup fresh squeezed grapefruit juice
  • 2 cups powdered sugar
  • 2 tsp finely grated grapefruit zest
  • 3 Tablespoons freshly squeezed grapefruit juice
  1. ) Preheat oven to 300 degrees.  Butter and flour a bundt cake pan.  I used a standard size pan and filled it to the tippy top.  As it baked, it grew out of the pan.  Next time, I will fill the bundt cake pan less full (about ¾) and use the remaining batter in baby loaf pans.
  2. ) Using a stand mixer with the paddle attachment, beat together the butter, sugar, and salt until light and fluffy.
  3. ) Add eggs one at a time--beating well between additions.
  4. ) Next, alternate adding the flour and cream.  So, add a little flour.  A little cream.  A little flour.  A little cream.  Until both ingredients are mixed in.
  5. )  Finally, add the vanilla extract, grapefruit zest and grapefruit juice.
  6. ) Bake for about 1 hour and 45 minutes.  Let the cake cool in the pan for about 15 minutes.  Then, turn the cake out on the rack and let cool completely.
  7. Step-by-Step for Glaze:
  8. ) Whisk all of the ingredients together until smooth.
  9. ) Poke holes into the top of the cake using a skewer and brush the glaze on the top of the cake. (I didn't read this and I just dumped the glaze on the cake.  It still tasted great but didn't look as pretty as it would if I had brushed it on.)
Recipe by Forty Cakes at