Grapefruit Pound Cake from My South Texas Kitchen: Traditional Recipes And Modern Tips by Yvette Zun
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 va...
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Ingredients
- 3 cups granulated sugar
- 1 cup butter, room temperature
- ⅔ cup shortening
- ¼ cup honey
- 5 large eggs
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 2 cups powdered sugar
- 3 tablespoons Ruby Red grapefruit juice
- 2 tablespoons Ruby Red grapefruit zest
- Non-stick spray with flour
- 1 cup whole milk
- ⅓ cup Ruby Red grapefruit juice
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