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One-Bowl Pound Cake with Grapefruit Glaze

This one-bowl pound cake is the perfect thing to enjoy for breakfast, brunch, or even dessert! It's incredibly tender and moist, and it's topped off with a simple and delicious grapefruit glaze. 
Course Bread, Breakfast, Dessert
Cuisine Bread, Breakfast, Brunch, Dessert
Keyword Easy Baking Recipes
Prep Time 35 minutes
Cook Time 1 hour 5 minutes
Servings 8 slices
Author Stephanie Simmons


For the Pound Cake

  • 9 tbsp salted butter
  • 1 cup granulated sugar
  • 3 tbsp brown sugar, packed
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 tbsp grapefruit zest
  • 6 tbsp grapefruit juice
  • 1 and 1/2 cups all-purpose flour
  • 1 and 1/2 tsp baking powder
  • 1/8 tsp salt
  • 1/2 cup full fat, plain greek yogurt
  • 1 tbsp milk

For the Glaze

  • 1 tbsp grapefruit juice
  • 1/2 cup powdered sugar
  • 1/2 tsp vanilla extract


  • Prep: Preheat your oven to 350 degrees and line a loaf pan with parchment paper and spray with cooking spray (to make sure any exposed parts of the pan are covered).
  • Make the batter: Cream softened butter with an electric mixer until well creamed. Add the sugars and mix until completely combined and fluffy. Add the eggs, vanilla, grapefruit zest, and grapefruit juice and mix until just combined. 
    Add dry ingredients next - flour, baking powder, and salt. Mix until they just disappear into the batter. Then, add the milk and greek yogurt and mix until combined. Your batter will be relatively thick. 
  • Bake: Pour into your prepared pan. Bake for 55-65 minutes, or until a knife (you want to make sure you can stick it all the way into the bread) inserted into the middle comes out with moist crumbs, not wet batter.
  • Serve + Store: Let the bread cool for a bit, then make the glaze by whisking all glaze ingredients together in a small bowl. Let the bread cool completely, if desired, and pour the glaze over top. Add grapefruit slices or wedges on top for decoration, with a bit of grapefruit zest, if you like! Store leftovers in an airtight container at room temp for 3-4 days.