Save this grapefruit pound cake recipe for when you need an excuse to eat cake for breakfast. With grapefruit and yogurt, it's practically a parfait! No judgment here if you eat it in the a.m. I did.
I lay in bed this morning unwilling to move my body but my mind was racing a thousand miles an hour. It pondered about all the things I didn't finish yesterday, the things I have yet to do, and the food.
It's always the food. It brings you comfort when you're stressed out, the thrill when you're celebrating, and satisfaction when your mouth is just plain bored.
Sometimes I wish I hated the food as I used to growing up, but that would also mean the end of these pages. And thus food and I continue this hate-love relationship. I hate that I love it now so much.
I finally put my feet on the cold floor and dragged myself to the kitchen. Behind the window, spiteful flurries danced in the air. The coffee in my French press, usually so uplifting, needed reinforcement.
There was a piece of grapefruit pound cake left in the fridge, I recalled. Screw you, spring, with your low temps and snow, I said out loud grabbing the cake and retreating to my bedroom.
Back between my still-warm sheets, I retired my thoughts and completely surrendered to this citrusy and moist pound cake. It was like aromatherapy. Citrus has powerful effects on our health and it can boost our mood.
Venezuelans use the ruby red grapefruit for even more concentrated flavor, but the local grapefruit made me happy just as well. I know later tonight I'll be finding fugitive poppy seeds in my bed but it's worth it.
That was the best breakfast in bed I had since the French lemon yogurt cake.
Ingredients:
For the cake
- all-purpose flour
- baking powder
- salt
- granulated sugar
- grapefruit
- eggs
- vegetable oil
- vanilla extract
- plain Greek yogurt
- poppy seeds
For the glaze
- yogurt
- powdered sugar
Instructions:
The cake
- Preheat oven to 350 degrees Fahrenheit.
- Line an 8x4-inch loaf pan with parchment paper, leaving an overhang on the long sides; lightly coat with nonstick cooking spray.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, mix together the sugar and grapefruit zest until the mixture is very fragrant, about 1 minute. Add eggs, oil, and vanilla and beat with an electric mixer on high speed until light and thick, about 4 minutes. Reduce speed to low and mix in half of the dry ingredients, then mix in yogurt. Mix in remaining dry ingredients followed by 5 tablespoons grapefruit juice and 1 tablespoon poppy seeds. Scrape batter into prepared pan.
- Bake until the top is golden brown and a tester inserted into the center comes out clean, 50–60 minutes. Transfer the pan to a wire rack. Poke holes in the top of the cake and brush the remaining 3 tablespoons grapefruit juice over top. Let sit for 10 minutes. Run a knife around sides to loosen and use parchment paper to lift the cake out of the pan and onto a rack. Remove parchment and let cool completely.
The glaze
- Whisk yogurt, water, and powdered sugar in a medium bowl until smooth and drizzle over cake. Sprinkle with poppy seeds if desired and let sit until glaze is set, about 30 minutes.
Other fruity cakes to try:
- Croatian Eggless Apple Cake
- Greek Orange Fillo Cake
- Mexican Guava Carlota Cake
- German Coconut Banana Cake
Liked this recipe? Leave a ⭐⭐⭐⭐⭐ rating in the recipe card below and/or a review in the comments section. Your feedback is always appreciated! Stay in touch through Pinterest, Instagram, and Facebook! Don't forget to sign up for my email list below too!
Venezuelan Grapefruit Pound Cake
EQUIPMENT
- Loaf pan
- Electric Mixer
- Mixing bowl
Ingredients
For the cake
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- A pinch of salt
- 1 cup granulated sugar
- Zest of 1 grapefruit
- 2 eggs
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- ¾ cup plus plain Greek yogurt
- 8 tablespoons fresh grapefruit juice, divided
- 1 tablespoon poppy seeds
For the glaze
- 1 tablespoon yogurt
- 1 teaspoon water
- ½ cup powdered sugar
Instructions
The cake
- Preheat oven to 350 degrees Fahrenheit.
- Line an 8x4-inch loaf pan with parchment paper, leaving an overhang on the long sides; lightly coat with nonstick cooking spray.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, mix together the sugar and grapefruit zest until the mixture is very fragrant, about 1 minute. Add eggs, oil, and vanilla and beat with an electric mixer on high speed until light and thick, about 4 minutes. Reduce speed to low and mix in half of the dry ingredients, then mix in yogurt. Mix in remaining dry ingredients followed by 5 tablespoons grapefruit juice and 1 tablespoon poppy seeds. Scrape batter into prepared pan.
- Bake until the top is golden brown and a tester inserted into the center comes out clean, 50–60 minutes. Transfer the pan to a wire rack. Poke holes in the top of the cake and brush the remaining 3 tablespoons grapefruit juice over top. Let sit for 10 minutes. Run a knife around sides to loosen and use parchment paper to lift the cake out of the pan and onto a rack. Remove parchment and let cool completely.
The glaze
- Whisk yogurt, water, and powdered sugar in a medium bowl until smooth and drizzle over cake. Sprinkle with poppy seeds if desired and let sit until glaze is set, about 30 minutes.
Notes
- The pound cake can be baked and glazed three days ahead.
- Substitute vanilla with orange extract for an extra citrus kick.
P~ says
I pinned this and I also saved it to a file so I wouldn’t forget to make it! I love everything about this recipe! Thanks so much for joining us on Friday Frenzy! P~
Jas says
I'm glad you like it! Thank you for pinning! XO
indah nuria says
looks like an awesome recipe, Jas. I love the fresh taste of the fruits! Cheers
Jas says
Thank you much, Indah! 🙂
Miz Helen says
I just pinned your awesome recipe, this looks great! Hope you are having a great weekend and thanks so much for sharing your with us at Full Plate Thursday!
Miz Helen
Jas says
Thank you for pinning and the five-star rating, Miz Helen! Much appreciated. Hugs
Donna Reidland says
Definitely pinning this recipe to try it out. I love grapefruit so this sounds yummy!
Jas says
So glad you like it, Donna! I'm quite a fan too 😀 Thanks for stopping in!
Quirky Homemaker says
I've never heard of using grapefruit in any kind of bread or cake recipe before! Interesting. I'll be pinning. 🙂
Jas says
It's not that much different than using lemons or oranges, really. 🙂 Hope you'll give it a try! Thanks for stopping in.
Jhuls | The Not So Creative Cook says
Jas, did I say that you write so well? When I am reading your post, it’s like that I am reading a very good book. Not kidding here! And I am also not kidding when I tell you that I love the sound of this cake and I don’t mind having this for breakfast with black coffee. I must also mention that I love your baking pan - it is so gorgeous! Thanks for bringing this at Fiesta Friday party. I hope you’ll have the chance to chat with other partygoers, too. Have a lovely weekend, Jas. Happy Fiesta Friday!
Jas says
Awe, thank you from the bottom of my heart, Jhuls! That is the nicest thing anyone has told me and it means so much because I still struggle, as English is my third language.
The baking pan was a thrift store find 🙂 Hope you're having a wonderful weekend! Blessings
Chas says
Wow, this sounds wonderful. Thanks for sharing on To Grandma’s House We Go!
Jas says
Thank you!
Debbie Kitterman says
Jas - What a beautiful looking cake - I am not a fan of grapefruit, but your cake makes me think I would actually enjoy eating it this way. 🙂 You always have the most amazing recipes that leave my mouth watering and me itching to get in the kitchen and cook! Thanks for sharing at #TuneInThursday and also we are neighbors at #ImpartingGrace today
Jas says
Thank you, Debbie! I'm glad my food gives you inspiration. That is very kind of you to say. Hugs
Kat (The Baking Explorer) says
What a gorgeous looking cake, I bet it's so light and refreshing
Jas says
Hi, Kat! You got it - it's super refreshing 🙂
Mother of 3 says
That looks so yummy! Pinned.
Jas says
Thank you much, Joanne!
Victoria @DazzleWhileFrazzled says
I love grapefruit so eager to try this. Have never seen a grapefruit quick bread. Visiting from Happy Now party.
Jas says
Hi, Victoria! I'm so glad you like it and thank you for stopping in! x
Love from Munchkintime.com says
I just PINNED this YUMMY GOODNESS!!! Jas, you made me drool once again! ;D
Jas says
LOL, sorry! #notsosorry 😛
Marissa says
I knew this was yours! You did pound cake, I did upside-down cake...we need to have a cake party 😉 I think the idea of using grapefruit is so cool! It sounds perfectly refreshing for the spring! Thanks!
Jas says
How did you know? 😀 I'm game for cake party any time! What kind of upside-down did you make? I didn't see it on your blog 🙂
Lisa | Tiny Kitchen Capers says
Jas this pound cake is incredible! I love anything citrus, I don’t know why I never thought to use grapefruit! I definitely need to make this!
Jas says
Thanks, Lisa! I keep thinking about strawberries in your pound cake. I'll trade ya, LOL.