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Friday, April 13, 2012
Grapefruit Pound Cake
9 ounces all-purpose flour (about 2 cups)
1 tsp baking powder
5/8 tsp salt
1 2/3 cups granulated sugar
6 T butter, softened
6 ounces 1/3-less-fat cream cheese
2 large eggs
1/4 cup canola oil
2 T grated grapefruit rind
1/2 tsp vanilla extract
1/2 cup 2% reduced-fat milk
1/2 cup fresh grapefruit juice
1 1/4 cups powdered sugar
1. Preheat oven to 325.
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, butter 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 at 325 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 a rack.
4. Place juice in a saucepan over medium-high heat; bring to a boil. Cook until reduced to 3 T (about 4 minutes). Cool slightly. Stir in powdered sugar and remaining 1/8 tsp salt. Drizzle over cake.
Recipe from Cooking Light, Jan/Feb 2012