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!
Grapefruit Pound Cakes (Cooking for 2)
- Prep Time 25 min
- Total 1 hr 45 min
- Servings 4
- Ingredients 12
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
Instructions
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Step1Heat 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.
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Step2In 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.
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Step3Bake 24 to 27 minutes or until toothpick inserted in center comes out clean.
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Step4Meanwhile, in 1-quart saucepan over medium heat, cook and stir Syrup ingredients until dissolved.
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Step5Immediately 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.
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Step6Any leftover cake can be kept, covered, in refrigerator for 1 day.
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 1/2Tips from the Betty Crocker Kitchens
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