Grapefruit Pound Cake

 I wanted something simple, pretty, and fruity for Easter dessert.  And I LOVE grapefruit.  And I couldn't remember the last time I used my tube pan.  So there you go.  After blackberry-mustard glazed ham, romaine salad with pears, walnuts, and blue cheese, curry-glazed carrots, and rosemary focaccia, we sliced this up and served it with pineapple-raspberry-orange rainbow sherbet.  Delightful.

 Grapefruit Pound Cake (print recipe)
Serves 16

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