Name: Grapefruit Pound Cake (Pastel de Toronja)
Yield: Servings: 12–16
Cuisine: American
Ingredients: Non-stick spray with flour; 2 tablespoons Ruby Red grapefruit zest; 3 tablespoons Ruby Red grapefruit juice; 2 cups powdered sugar; 2 tablespoons vegetable oil; 1 teaspoon salt; ⅓ cup Ruby Red grapefruit juice; 1 cup whole milk; 3 cups granulated sugar; 1 tablespoon baking powder; 3 cups all-purpose flour; ⅔ cup shortening; 1 cup butter, room temperature; 5 large eggs; ¼ cup honey

Preparation info

Servings:
12–16

Difficulty
Easy

Appears in

My South Texas Kitchen

By Yvette Zuniga Jemison

Published 2022

About

When Ruby Red grapefruits from the Rio Grande Valley are in season, I add the juice and zest to a variety of dishes. The red-fleshed grapefruit is much sweeter and milder than the yellow fleshed varieties of grapefruit. When stirred into this cake batter, which I sometimes call my Rio Grande pound cake, it beautifully scents this tender cake.