It’s Easter weekend already – I can hardly believe how quickly time is passing this Spring!
It will be a quiet weekend this year. Life in general looks a lot different for all of us right now, with businesses closed and a stay-at-home order in place here in Minnesota. I’m finding myself both anxious about it all and incredibly grateful for everything I have. I worry about my friends and family getting sick (especially those in higher-risk categories), and at the same time am more grateful than ever to have each of them in my life – even if right now it’s only over FaceTime. BTW, who else is super grateful for technology, social media, and the internet right now?
My main stress-relieving activities these days have been exercise, getting some fresh air (that daily walk is LIFE right now), reading, and baking, of course. A month or so ago I found myself craving pound cake, so I pulled out my favorite recipe (from the New York Times cookbook, 1961) and adapted it to create this Grapefruit Pound Cake. And oh boy, was that a good idea.
I meant to get the recipe up a few weeks ago, but honestly kind of forgot about it. Then I pulled a piece of this cake out of the freezer (because yes, it freezes beautifully) and remembered how good it is and how much we all need this comforting cake in our lives right now. Plus, it’s a perfect Springy, citrusy, Eastery treat.
I know in some places ingredients are hard to find, especially flour and eggs (they don’t seem to be too scarce here in Duluth yet, thankfully). If you can’t make this now, consider trying it this summer with some fresh fruit and whipped cream alongside your summer BBQs. YUM.
A Few Notes
- This recipe can be easily cut in half and baked in a loaf pan (use 3 eggs for a half batch). Baking time should be around 30-45 minutes or so – check for doneness with a toothpick.
- Or try making it as cupcakes (a full batch would make about 18, a half batch about 9). For cupcakes, bake at 275°F for about 20-30 minutes.
- The grapefruit adds a bitter note to this cake, which I love, but if you’re not a fan of grapefruit you can substitute any citrus.
- Also? If you don’t have any citrus around, leave it out entirely and add either 1 tsp of vanilla or 1 1/2 tsp of your favorite spice. Nutmeg is delish in a pound cake, or try a homemade chai spice mix!
- The recipe calls for a bit of orange flower water, but you can skip it if you don’t have it.
- You’ll notice that this cake doesn’t have baking soda or powder in it. A traditional pound cake gets all of its lift from the eggs, with no help from other leaveners. A traditional recipe also has a pound each of flour, sugar, eggs, and butter…so this recipe isn’t quite traditional, but it’s darn close.
- I baked mine in a Bundt pan, which is definitely not traditional (you’d usually use a tube pan or loaf pans), but I think Bundt pans make a prettier cake.
Ok friends, I’m off to enjoy the last piece of Grapefruit Pound Cake from my freezer. If you give this recipe a try, let me know how it goes!
Stay safe and healthy friends. Happy Easter, if you celebrate, and Happy Weekend either way!
Grapefruit Pound Cake
Equipment
- 9 x 31/2 inch Bundt or tube pan
Ingredients
Grapefruit Pound Cake
- 1 c butter, at room temperature
- zest of 1/2 grapefruit (about 2 tsp)
- 1/2 tsp salt
- 1 2/3 c granulated sugar
- 5 eggs
- 1 tsp orange blossom water (optional but lovely)
- 1 3/4 c all-purpose flour
Grapefruit Glaze
- 2 c powdered sugar (sifted if it's lumpy, otherwise don't bother)
- 1 tsp orange blossom water or vanilla extract
- 1-3 T grapefruit juice
Instructions
Grapefruit Pound Cake
- Measure out all ingredients and allow to come to room temperature.
- Thoroughly grease your Bundt or tube pan, and lightly flour it, turning it so you get an even coating of flour. Set aside.
- Add butter to the bowl of a stand mixer (or to a large bowl, and use a hand mixer). Add salt, and beat for 4 minutes at medium speed, stopping to scrape the bowl once or twice.
- Continuing to beat on low speed, gradually add the sugar and grapefruit zest and blend until fluffy, beating for another 2 minutes. Scrape bowl.
- Add 4 of the eggs one at a time, continuing to beat for a total of about 1 minute. Scrape bowl.
- Add all of the flour and beat 2 more minutes. Scrape bowl.
- Add the 5th egg and the orange flower water, beating just until incorporated, about 15 seconds.
- Pour the batter into your prepared Bundt or tube pan.
- Place in a COLD oven, then set the temperature at 300°F. Bake for about 1 1/2 hours or so, until a toothpick or cake tester comes out clean.
- Remove from the oven and allow to cool in the pan for 10 minutes, then turn out onto a wire rack and allow to cool completely.
Grapefruit Glaze
- Put the powdered sugar into a small bowl, and add the orange flower water or vanilla extract, then 1 T of the grapefruit juice. Stir together (I like to use a fork).
- You want a glaze that's thick enough to stick to the cake, but thin enough to drizzle nicely. If you lift the fork out of the bowl and you get a thick drizzle off of it, it's good. If it's still too thick, add more grapefruit juice until it's the consistency you want.
- Place the wire rack with the cooled cake on it onto a sheet pan, parchment paper, or something else to catch drips. Then, drizzle the glaze over the top of the cake, trying to evenly disburse it around the cake. This works best if the cake is cooled – if it's still warm, most of the glaze will end up on the sheet pan, not on your cake. 🙂
- Slice it up and serve! It's nice with a dollop of whipped cream, but equally delicious all on its own. Store covered at room temperature for up to 5 days; or slice it up, place slices in an airtight container, and freeze for up to 2 months.
- Pro tip: this cake is delicious straight out of the freezer, even without thawing! If you freeze it in slices, you can grab a slice whenever you need one.
Notes
- This recipe can be easily cut in half and baked in a loaf pan. If you do so, use 3 eggs.
- Try baking this as cupcakes! Bake at 275°F for 20-30 minutes. Makes about 18 cupcakes.