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Grapefruit Pound Cakes (Cooking for 2)

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  • Prep 25 min
  • Total 1 hr 45 min
  • Servings 4
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Infused with fragrant, citrusy grapefruit flavor, these moist mini pound cakes are a sophisticated-yet-simple treat. A classic version of buttery pound cake is the starting point of this recipe, but it gets notched up with a grapefruit syrup that’s brushed on while the cakes are still warm from the oven. This recipe is sized down for two, but also yields enough for two nights of dessert. Get ready—your kitchen is going to smell delicious!
By Betty Crocker Kitchens
Updated Oct 29, 2018
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Ingredients

Cakes

  • 3/4 cup Gold Medal™ all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup butter, softened
  • 2/3 cup sugar
  • 2 eggs
  • 1/2 teaspoon vanilla
  • 1 teaspoon grated grapefruit zest
  • 1/4 cup milk
  • 1/4 cup sour cream

Syrup

  • 1/4 cup grapefruit juice
  • 1/4 cup sugar
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 325°F. Grease four 4x2-inch loaf pans with shortening; lightly flour. In small bowl, mix flour, baking powder and salt; set aside.
  • 2
    In medium bowl, beat softened butter and 2/3 cup sugar with electric mixer on low speed 30 seconds; increase speed to high, and beat 2 to 3 minutes, scraping bowl occasionally, until light and fluffy. Reduce speed to low; beat in eggs, one at a time, just until smooth. Beat in vanilla and grapefruit zest. On low speed, beat in one-third of the flour mixture, then half of the milk, beating well after each addition, just until smooth. Repeat with flour mixture and milk, ending with flour mixture. Scrape side of bowl occasionally. Beat in sour cream until blended. Divide batter among loaf pans.
  • 3
    Bake 24 to 27 minutes or until toothpick inserted in center comes out clean.
  • 4
    Meanwhile, in 1-quart saucepan over medium heat, cook and stir Syrup ingredients until dissolved.
  • 5
    Immediately after cakes come out of oven, use toothpick to poke tops of cakes every 1/4 inch, and brush with one-fourth of the syrup. Cool in pans 5 minutes. Loosen sides with spatula; turn cakes upside down onto cooling rack placed over rimmed baking sheet. Poke bottoms and sides of cakes with toothpick; brush bottoms and sides with remaining syrup. Cool completely, about 45 minutes. For a pretty presentation, serve cakes upside down and topped with sweetened whipped cream, if desired.
  • 6
    Any leftover cake can be kept, covered, in refrigerator for 1 day.

Tips from the Betty Crocker Kitchens

  • tip 1
    For a lovely sauce for these citrusy pound cakes, scoop some high-quality vanilla ice cream into a microwavable bowl. Microwave uncovered on High in 20-second increments until completely melted, 1 to 2 minutes. Spoon sauce onto a plate, and place your cake on top.
  • tip 2
    A little grated grapefruit zest or thin strands of zest, made by using a channel knife, sprinkled over the top of the cakes makes a pretty garnish.

Nutrition

450 Calories, 17g Total Fat, 6g Protein, 67g Total Carbohydrate, 49g Sugars

Nutrition Facts

Serving Size: 1 Cake
Calories
450
Calories from Fat
160
Total Fat
17g
27%
Saturated Fat
10g
49%
Trans Fat
1/2g
Cholesterol
135mg
44%
Sodium
310mg
13%
Potassium
120mg
3%
Total Carbohydrate
67g
22%
Dietary Fiber
1g
4%
Sugars
49g
Protein
6g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
4%
4%
Calcium
8%
8%
Iron
8%
8%
Exchanges:
2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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