Grapefruit Pound Cake

• Vegetarian

• Produce

  • 2 tbsp Grapefruit, rind

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tsp Baking powder
  • 1 2/3 cups Granulated sugar
  • 1 1/4 cups Powdered sugar
  • 1/2 tsp Salt
  • 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 1/4 cup Canola oil

• Drinks

  • 1/2 cup Grapefruit juice, fresh

• Dairy

  • 6 tbsp Butter
  • 6 oz Cream cheese
  • 1/2 cup Milk

Found on fakeginger.com

Description

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 2/3 cups granulated sugar
• 6 tablespoons butter, softened
• 6 ounces cream cheese, softened
• 2 large eggs
• 1/4 cup canola oil
• 2 tablespoons grated grapefruit rind
• 1/2 teaspoon vanilla extract
• 1/2 cup milk
• 1/2 cup fresh grapefruit juice
• 1 1/4 cups powdered sugar

Directions

• Preheat oven to 325F.
• Coat a 10-inch tube pan with baking spray. Whisk together flour, baking powder, and salt to remove lumps.
• Place granulated sugar, butter, and cream cheese in the bowl of a standmixer; beat at high speed until light and fluffy. Add eggs, 1 at a time. Beat in oil, rind, and vanilla.
• Add flour mixture and milk alternately to the butter mixture. Spoon batter into pan and smooth out the top with a rubber spatula.
• Bake about 1 hour or until a wooden pick inserted in center comes out mostly clean. Cool in pan on a wire rack 10 minutes. Invert cake. Cool completely before glazing.
• To make the glaze, place juice in a saucepan over medium-high heat; bring to a boil. Cook until reduced to 3 tablespoons (about 4 minutes). Cool slightly. Whisk in powdered sugar until the mixture is smooth. Drizzle over cake.