Grapefruit Pound Cake

This pound cake was requested by my mom for her birthday. The recipe came from Cooking Light  magazine. My Grandpa exclaimed that the cake was, "Very refreshing!" Everyone agreed and the cake was devoured!

Ingredients:

Baking spray with flour

2 cups flour

1 tsp baking powder

5/8 tsp salt, divided

1 2/3 cups granulated sugar

6 Tbs. butter, softened
6 oz. 1/3 less fat cream cheese, softened

2 eggs

1/4 cup canola oil

2 Tbs. grapefruit zest

1/2 tsp vanilla extract

1/2 cup 2% milk

1/2 cup fresh grapefruit juice

1 1/4 cups powdered sugar

Preparation:

 Preheat oven to 325°. 

Coat a 10-inch tube pan with baking spray. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and 1/2 teaspoon 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, zest, and vanilla.

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 rack.

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

Enjoy! 

* This would also be delicious if orange or lemon was substituted for the grapefruit. I would suggest changing the glaze by using 2 Tbs of orange or lemon juice and not reducing it, as you do with the grapefruit juice.