Ingredients
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
Icing
- 1 cup icing sugar
- 1 tbsp U.S. grapefruit juice
- 1 tbsp U.S. grapefruit zest
- ⅔ cup toasted and chopped U.S. hazelnuts
Instructions
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.
Icing
- Mix the grapefruit juice and icing sugar.
Notes
Recipe courtesy of Stems & Forks - Betty Shin Binon.
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