Grapefruit Pound Cake

poundcakerubyredgrapefruit Ruby Red Grapefruit Pound Cake recipe, tart and sweet, this dessert is inventive, interesting, and unique. This cake is light and airy with a luscious texture. I fell a little more in love with it with every bite. Not an overly sweet cake, I would serve this with tea at breakfast or brunch probably because that's the time in which I associate grapefruit flavours.

3¾ cups all-purpose flour, unbleached
3 tsp. baking powder
1 tsp. kosher salt
6 large eggs
¾ cup Greek yogurt
½ cup buttermilk
2 cups light brown sugar packed
1 cup vegetable or canola oil
2 Tbsp. Ruby Red grapefruit zest, freshly grated
½ cup Ruby Red grapefruit juice, freshly squeezed
1 Tbsp. pure vanilla extract

Glaze:
1 cup confectioners' sugar, sifted
3 Tbsp. Ruby Red grapefruit juice, freshly squeezed
¼ tsp. pure vanilla extract

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease and flour a tube or bundt pan.

Whisk the flour, baking powder, and salt together.

Whisk eggs in another bowl.

Add yogurt, buttermilk, brown sugar, oil, grapefruit juice, grapefruit zest, and vanilla to eggs and whisk.

Combine the flour with the wet.

Pour batter into prepared pan. Bake for 45-50 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 20-30 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 4-5 days or in the refrigerator up to 7 days.

Makes 16 servings.