Grapefruit and Hazelnut Pound Cake



  • 2 cups all purpose flour
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 cup 1 cup butter room temperature
  • 1 cup sugar
  • 3 large eggs room temperature
  • ¼ cup heavy cream
  • ¼ cup fresh U.S. grapefruit juice
  • 1 tsp grapefruit zest
  • 1 tbsp vanilla extract

Grapefruit Syrup

  • ½ cup fresh U.S. grapefruit juice
  • ½ cup sugar


  • 1 cup icing sugar
  • 1 tbsp U.S. grapefruit juice
  • 1 tbsp U.S. grapefruit zest
  • cup toasted and chopped U.S. hazelnuts


Grapefruit Syrup

  • In pan over medium heat, stirring continuously, bring grapefruit juice and sugar to a boil. About 3 to 4 minutes.
  • Remove from heat and pour in jar to cool.

Pound Cake

  • Place rack in middle of oven and preheat oven to 350 F.
  • Grease and dust flour in 8.5 x 4.5 inch loaf pan.
  • Sift the AP flour, baking soda, baking powder and salt and mix. Set aside.
  • In stand mixer on medium, beat butter until light fluffy about 4 minutes, then add sugar and beat another 3 minutes.
  • Add the eggs, one at a time, scraping sides every so often.
  • On slow speed, add the vanilla, grapefruit juice/zest and cream.
  • Mix in the flour dry mix until combined.
  • Pour into loaf pan and spread evenly with spatula.
  • Bake for 50-60 minutes until tester comes out clean.
  • Cool in pan for about 10 minutes.
  • Drizzle with grapefruit syrup in pan and allow cake to soak for about 3 minutes.
  • Transfer to cooling rack.
  • Once cake has completely cooled, drizzle with icing.
  • Sprinkle toasted chopped hazelnuts and garnish with grapefruit zest.


  • Mix the grapefruit juice and icing sugar.


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