Ruby Red Grapefruit Pound Cake

• Vegetarian

• Produce

  • 2 tbsp Ruby red grapefruit, zest

• Refrigerated

  • 6 Eggs, large

• Baking & Spices

  • 3 3/4 cup All-purpose flour
  • 3 tsp Baking powder
  • 2 cups Brown sugar, packed light
  • 1 cup Confectioners' sugar
  • 1 tsp Salt
  • 1 1/8 tbsp Vanilla

• Oils & Vinegars

  • 1 cup Vegetable or canola oil

• Drinks

  • 1/2 cup Ruby red grapefruit juice, freshly squeezed
  • 3 tbsp Ruby red grapefruit juice

• Dairy

  • 1/2 cup Buttermilk
  • 3/4 cup Greek yogurt

Found on callmepmc.com

Description

Ingredients

• 3 and ¾ cup all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 6 large eggs
• ¾ cup Greek yogurt
• ½ cup buttermilk
• 2 cups packed light brown sugar
• 1 cup vegetable or canola oil
• 2 tablespoons Ruby Red grapefruit zest
• ½ cup freshly squeezed Ruby Red grapefruit juice
• 1 tablespoon vanilla extract
• 1 cup confectioners sugar, sifted
• 3 tablespoons Ruby Red grapefruit juice
• ¼ teaspoon vanilla extract

Directions

• Preheat the oven to 350 degrees F.
• Grease and flour a tube or bundt pan.
• Whisk the flour, baking powder, and salt together.
• Whisk eggs in another bowl.
• Add yogurt, brown sugar, oil, grapefruit juice, grapefruit zest, and vanilla to eggs and whisk.
• Combine the flour with the wet ingredients.
• Pour batter into prepared pan. Bake for 45 to 50 minutes or until wooden pick inserted into the center comes out clean or with dry crumbs.
• Remove the cake from oven and allow to cool for 20 to 30 minutes on wire rack.
• After 20 or 30 minutes, gently remove from pan to serving platter.
• Whisk together confectioners sugar, grapefruit juice, and vanilla extract.
• Drizzle glaze over warm cake.
• Slice and serve.
• Store in an airtight container on the counter for 4 to 5 days or in the refrigerator up to 7 days.