Grapefruit. Cut into perfect little segments and sprinkled with a hint of sugar. Carefully spooned out one segment at a time, with as much juice as possible, and quietly enjoyed.
I’ve loved grapefruit for as long as I can remember and have clear memories of eating grapefruit with a spoon as a child. Growing up in Florida, you get to enjoy the best grapefruit in the world and every winter I get excited for the growing season. As expected, combine the tart flavor of grapefruit with the sweet richness of pound cake and you have a winner! Plus, this is a Cooking Light recipe so you can feel a bit better when you decide to have another piece 🙂
Recipe notes: As in most of my recipes, I’ve replaced calls for cream cheese with Neufchâtel cheese (you can use either, but stick to reduced-fat cream cheese to keep the nutrition stats accurate). This recipe can easily be used with any substitute citrus fruit; I’d like to try it with blood orange.
- Baking spray with flour
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 5/8 teaspoon salt, divided
- 1 2/3 cups granulated sugar
- 6 tablespoons butter, softened
- 6 ounces Neufchâtel cheese (or reduced-fat cream cheese)
- 2 large eggs
- 1/4 cup canola oil
- 2 tablespoons grated grapefruit rind
- 1/2 teaspoon vanilla extract
- 1/2 cup 2% reduced-fat milk
- 1/2 cup fresh grapefruit juice
- 1 1/4 cups powdered sugar
- Preheat oven to 325°.Coat a 10-inch tube pan with baking spray.
- 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, rind, 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.