Rating: 3.5 stars
66 Ratings
  • 5 star values: 26
  • 4 star values: 16
  • 3 star values: 13
  • 2 star values: 2
  • 1 star values: 9

Grapefruit, lime, and orange are the tangy trio that star in this Triple-Citrus Pound Cake recipe. An OJ-infused glaze makes the orange pound cake elements really shine.

Source: Better Homes and Gardens


Credit: Blaine Moats

Recipe Summary test

20 mins
40 mins
10 mins
1 hr 10 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Grease and flour a 10-inch fluted tube pan; set aside.

  • In a small bowl combine milk, the 2 teaspoons grapefruit peel, the 2 teaspoons lime peel, the 2 teaspoons orange peel, and the grapefruit juice. Mix well.

  • In a large bowl combine sugar and the 1 1/4 cups butter. Beat with an electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla.

  • In a medium bowl combine flour, baking powder, baking soda, and salt. Alternately add flour mixture and milk mixture to butter mixture, beating just until moistened after each addition.

  • Spread batter into prepared pan. Bake for 40 to 45 minutes or until a toothpick inserted near the center of the cake comes out clean. Cool in pan on a wire rack for 10 minutes. Remove cake from pan; cool completely on wire rack. (To serve today, omit Step 6 and continue as directed in Step 7.)

  • Wrap cooled cake in plastic wrap; overwrap tightly with foil. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving.

  • To serve, in a small bowl combine the 2 tablespoons melted butter and 1 tablespoon of the orange juice. Add powdered sugar; beat until smooth. If necessary, add enough of the remaining 1 tablespoon orange juice to make drizzling consistency. Drizzle over cake. If desired, sprinkle with additional grated peel.

Nutrition Facts

319 calories; fat 17g; cholesterol 82mg; saturated fat 10g; carbohydrates 39g; mono fat 5g; poly fat 1g; insoluble fiber 1g; sugars 25g; protein 3g; vitamin a 534.5IU; vitamin c 2.4mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 1mg; folate 40.3mcg; vitamin b12 0.2mcg; sodium 228mg; potassium 54mg; calcium 40.4mg; iron 1.1mg.