Mini pound cakes flavored with grapefruit zest and vanilla dipped in grapefruit glaze, and decorated with a vanilla whipped cream.
Total Time
1hr 15min
0.0
0 Ratings
Author: Milk & Cardamom
Servings:
16
Ingredients
•
3/4
cup
Granulated Sugar
•
1
Grapefruit
, zested, juiced
•
1/4
tsp
Baking Powder
•
1/4
tsp
Salt
•
1/2
cup
Unsalted Butter
, room temperature
•
1/4
cup
Cream Cheese
or Sour Cream or Plain Yogurt
•
1
Egg
•
1/2
Tbsp
Vanilla Bean Paste
or Vanilla Extract
•
1
cup
All-Purpose Flour
•
as needed
Butter
or Cooking Spray
Grapefruit Glaze
•
3/4
cup
Powdered Confectioners Sugar
•
as needed
Pink Food Coloring
Vanilla Whipped Cream
•
1/2
cup
Heavy Cream
•
3
Tbsp
Powdered Confectioners Sugar
•
1/2
Tbsp
Vanilla Bean Paste
or Vanilla Extract
•
to taste
Sprinkles
Cooking Instructions
1.
Preheat the oven to 350 degrees F (180 degrees C). Grease the mini cake pans with Butter (as needed) and set aside.
2.
In a medium mixing bowl, add Granulated Sugar (3/4 cup), 1 Tbsp of Grapefruit Zest (1), Baking Powder (1/4 tsp), and Salt (1/4 tsp). Use your hands to rub the zest into the sugar. Rub the zest into the sugar until it turns pale yellow and fragrant.
3.
Add Unsalted Butter (1/2 cup) and mix with a hand mixer for 5 minutes, scraping the bowl down often.
4.
Add Cream Cheese (1/4 cup) and mix on high for 3 minutes.
5.
Add Egg (1) and mix for 30 seconds, add 1 egg yolk and Vanilla Bean Paste (1/2 Tbsp) and mix on high for 1 minute.
6.
Sift in All-Purpose Flour (1 cup) and gently fold the flour into the wet ingredients until the flour is just incorporated.
7.
Spoon the batter into a piping bag or large freezer bag. Cut a 1/2-inch opening and pipe the batter into each cavity of the pan so that it's 3/4 of the way filled.
8.
Bake for 20-25 minutes or until the tops of the cakes are golden brown.
9.
Meanwhile, make the grapefruit glaze. Add Powdered Confectioners Sugar (3/4 cup) to a mixing bowl. Add 1 Tbsp of Grapefruit Juice and a small amount of Pink Food Coloring (as needed) and mix until smooth. If the glaze is thick add more grapefruit juice 1 tsp at a time.
10.
Let the glaze set for 15-30 minutes or until it's dry to the touch.
11.
To make the Vanilla Whipped Cream, add Heavy Cream (1/2 cup), Powdered Confectioners Sugar (3 Tbsp), and Vanilla Bean Paste (1/2 Tbsp) to a mixing bowl. Whisk until stiff peaks, about 4-5 minutes.
12.
When the cakes are ready, cool them in the pan for 10 minutes before turning them out and cool completely on a rack.
13.
Spoon the whipped cream into a piping bag and pipe the whipped cream onto each cake. Decorate with grapefruit zest and Sprinkles (to taste). Enjoy!
Author's Notes
Makes 12 mini-pound cakes. Each cake is about 1×3-inches. If you want to make a large 9×5 loaf, double the recipe and bake for 60-70 minutes or until a toothpick is inserted into the center of the cake and comes out clean.
To make this cake eggless, substitute the egg and 1 yolk with 1/3 cup of sour cream and add an additional 1/2 tsp baking powder.
Nutrition Per Serving
CALORIES
178
FAT
9.0 g
PROTEIN
1.2 g
CARBS
23.2 g
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