Grapefruit Pound Cake

By SJ0414

Ingredients

• baking spray with flour
• 9 ounces all-purpose flour (about 2 cups)
• 1 tsp. baking powder
• 5/8 tsp. salt, divided
• 1 2/3 cups granulated sugar
• 6 Tbsp. butter, softened
• 6 ounces 1/3-less-fat cream cheese
• 2 large eggs
• 1/4 cup canola coil
• 2 Tbsp. grated grapefruit rind
• 1/2 tsp. vanilla extract
• 1/2 cup 2% reduced-fat milk
• 1/2 cup fresh grapefruit juice
• 1 1/4 cup powdered sugar

Details

Servings 16
Cooking time 120mins

Preparation

Step 1

1. Preheat oven to 325 degrees F.

2. Coat a 10-inch tube pan with baking spray. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and 1/2 tsp. salt, stirring well. Place granulated sugar, better, and cream cheese in a large bowl; beat with a mixer at high speed until light and fluffy. Add eggs, 1 at a time. Beat in oil, rind and vanilla.

3. Add flour mixture and milk alternately to batter, beginning and ending with flour. Spoon batter into pan; bake to 325 degrees F for 1 hour and 10 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack 10 minutes. Invert cake. Cool on rack.

4. Place juice in a saucepan over medium-high heat; bring to a boil. cook until reduced to 3 Tbsp - about 4 minutes. Cook slightly. Stir in powdered sugar and remaining 1/8 tsp. salt. Drizzle over cake.