Venezuelan Grapefruit Pound Cake – Ponqué de Toronja

Venezuelan Grapefruit Pound Cake | All that's Jas

Save this grapefruit pound cake recipe for when you need an excuse to eat cake for breakfast. With grapefruit and yogurt, it’s practically a parfait! No judgment here if you eat it in the a.m. I did.

 

Save this Venezuelan grapefruit pound cake recipe for when you need an excuse to eat cake for breakfast. With grapefruit and yogurt, it's practically a parfait!

I lay in bed this morning unwilling to move my body but my mind was racing a thousand miles an hour. It pondered about all the things I didn’t finish yesterday, the things I have yet to do, and the food. It’s always the food. It brings you comfort when you’re stressed out, the thrill when you’re celebrating, and the satisfaction when your mouth is just plain bored.

 

Sometimes I wish I hated the food like I used to growing up, but that would also mean the end of these pages. And thus food and I continue this hate-love relationship. I hate that I love it now so much.

 

I finally put my feet on the cold floor and dragged myself to the kitchen. Behind the window, spiteful flurries danced in the air. The coffee in my French press, usually so uplifting, needed reinforcement.  There was a piece of grapefruit pound cake left in the fridge, I recalled. Screw you, spring, with your low temps and snow, I said out loud grabbing the cake and retreating to my bedroom.

 

Back between my still warm sheets, I retired my thoughts and completely surrendered to this citrusy and moist pound cake. It was like aromatherapy. Citrus has powerful effects on our health and it can boost our mood.

 

Venezuelans use the ruby red grapefruit for even more concentrated flavor, but the local grapefruit made me happy just as well. I know later tonight I’ll be finding fugitive poppy seeds in my bed but it’s worth it. That was the best breakfast in bed I had since the French lemon yogurt cake.

 

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Venezuelan Grapefruit Pound Cake – Ponqué de Toronja

Citrusy and moist, this Venezuelan #grapefruit pound #cake with poppy seeds and the #yogurt glaze is refreshing and light. #poundcake #recipe Click To Tweet

 

Delicious pound cake with grapefruit, poppy seeds, and yogurt from Venezuela

 

INGREDIENTS:
Makes one loaf

For the cake

  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • A pinch of salt
  • 1 cup granulated sugar
  • Zest of 1 grapefruit
  • 2 eggs
  • ⅓ cup vegetable oil
  • 1 teaspoon vanilla extract
  • ¾ cup plus plain Greek yogurt
  • 8 tablespoons fresh grapefruit juice, divided
  • 1 tablespoon poppy seeds

For the glaze

  • 1 tablespoon yogurt
  • 1 teaspoon water
  • ½ cup powdered sugar

 

~ Free Tip ~

  • The pound cake can be baked and glazed three days ahead.
  • Substitute vanilla with orange extract for an extra citrus kick. 

 

 

ESSENTIALS

for Venezuelan Grapefruit Pound Cake


 

 

DIRECTIONS:

The cake

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Line an 8×4-inch loaf pan with parchment paper, leaving an overhang on the long sides; lightly coat with nonstick cooking spray.
  3. In a medium bowl, whisk together the flour, baking powder, and salt.
  4. In a large bowl, mix together the sugar and grapefruit zest until mixture is very fragrant, about 1 minute. Add eggs, oil, and vanilla and beat with an electric mixer on high speed until light and thick, about 4 minutes. Reduce speed to low and mix in half of the dry ingredients, then mix in yogurt. Mix in remaining dry ingredients followed by 5 tablespoons grapefruit juice and 1 tablespoon poppy seeds. Scrape batter into prepared pan.
  5. Bake until top is golden brown and a tester inserted into the center comes out clean, 50–60 minutes. Transfer the pan to a wire rack. Poke holes in the top of cake and brush remaining 3 tablespoons grapefruit juice over top. Let sit 10 minutes. Run a knife around sides to loosen and use parchment paper to lift the cake out of the pan and onto a rack. Remove parchment and let cool completely.

The glaze

  1. Whisk yogurt, water, and powdered sugar in a medium bowl until smooth and drizzle over cake. Sprinkle with poppy seeds if desired and let sit until glaze is set, about 30 minutes.

A loaf of grapefruit pound cake

Grapefruit pound cake slices

4.67 from 3 votes
Delicious pound cake with grapefruit, poppy seeds, and yogurt from Venezuela
Venezuelan Grapefruit Pound Cake
Prep Time
30 mins
Cook Time
1 hr
Cooling Time
1 hr
Total Time
1 hr 30 mins
 
Citrusy and moist, this Venezuelan grapefruit pound cake with poppy seeds and the yogurt glaze is refreshing and light making it perfect for breakfast, dessert or a snack.
Course: Dessert
Cuisine: Venezuelan
Servings: 8
Author: Jas
Ingredients
For the cake
  • cups all-purpose flour
  • 2 teaspoons baking powder
  • A pinch of salt
  • 1 cup granulated sugar
  • Zest of 1 grapefruit
  • 2 eggs
  • cup vegetable oil
  • 1 teaspoon vanilla extract
  • ¾ cup plus plain Greek yogurt
  • 8 tablespoons fresh grapefruit juice divided
  • 1 tablespoon poppy seeds
For the glaze
  • 1 tablespoon yogurt
  • 1 teaspoon water
  • ½ cup powdered sugar
Instructions
The cake
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Line an 8x4-inch loaf pan with parchment paper, leaving an overhang on the long sides; lightly coat with nonstick cooking spray.
  3. In a medium bowl, whisk together the flour, baking powder, and salt.
  4. In a large bowl, mix together the sugar and grapefruit zest until mixture is very fragrant, about 1 minute. Add eggs, oil, and vanilla and beat with an electric mixer on high speed until light and thick, about 4 minutes. Reduce speed to low and mix in half of the dry ingredients, then mix in yogurt. Mix in remaining dry ingredients followed by 5 tablespoons grapefruit juice and 1 tablespoon poppy seeds. Scrape batter into prepared pan.
  5. Bake until top is golden brown and a tester inserted into the center comes out clean, 50–60 minutes. Transfer the pan to a wire rack. Poke holes in the top of cake and brush remaining 3 tablespoons grapefruit juice over top. Let sit 10 minutes. Run a knife around sides to loosen and use parchment paper to lift the cake out of the pan and onto a rack. Remove parchment and let cool completely.
The glaze
  1. Whisk yogurt, water, and powdered sugar in a medium bowl until smooth and drizzle over cake. Sprinkle with poppy seeds if desired and let sit until glaze is set, about 30 minutes.
Recipe Notes

~ Free Tip ~ 

  • The pound cake can be baked and glazed three days ahead.
  • Substitute vanilla with orange extract for an extra citrus kick.

Pin it now: Venezuelan Grapefruit Pound Cake 

Citrusy and moist, this Venezuelan grapefruit pound cake with poppy seeds and the yogurt glaze is refreshing and light making it perfect for breakfast, dessert or a snack. | allthatsjas.com | #cake #poundcake #grapefruit #poppyseeds #yogurt #baking #recipeofthemonth #recipes #homemade #Venezuela #dessert #sweets #snack #breakfast #loaf

 

Featured on: Finding Silver Pennies, Oh My Heartsie Girl, Reviews, Chews & How-TosMy Purple World, Being a Wordsmith, Pieced Pastimes, The Cottage Market, Scrapality, and Happily Homegrown.

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publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates or purchase the full version below. To learn more about Jas visit her About page.
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28 Comment

  1. Reply
    Lisa | Tiny Kitchen Capers
    April 6, 2018 at 9:24 am

    Jas this pound cake is incredible! I love anything citrus, I don’t know why I never thought to use grapefruit! I definitely need to make this!

    1. Reply
      Jas
      April 6, 2018 at 6:47 pm

      Thanks, Lisa! I keep thinking about strawberries in your pound cake. I’ll trade ya, LOL.

  2. Reply
    Marissa
    April 8, 2018 at 6:59 am

    I knew this was yours! You did pound cake, I did upside-down cake…we need to have a cake party 😉 I think the idea of using grapefruit is so cool! It sounds perfectly refreshing for the spring! Thanks!

    1. Reply
      Jas
      April 8, 2018 at 5:37 pm

      How did you know? 😀 I’m game for cake party any time! What kind of upside-down did you make? I didn’t see it on your blog 🙂

  3. Reply
    Love from Munchkintime.com
    April 10, 2018 at 10:43 am

    I just PINNED this YUMMY GOODNESS!!! Jas, you made me drool once again! ;D

    1. Reply
      Jas
      April 10, 2018 at 4:07 pm

      LOL, sorry! #notsosorry 😛

  4. Reply
    Victoria @DazzleWhileFrazzled
    April 10, 2018 at 12:36 pm

    I love grapefruit so eager to try this. Have never seen a grapefruit quick bread. Visiting from Happy Now party.

    1. Reply
      Jas
      April 10, 2018 at 4:08 pm

      Hi, Victoria! I’m so glad you like it and thank you for stopping in! x

  5. Reply
    Mother of 3
    April 11, 2018 at 4:36 pm

    That looks so yummy! Pinned.

    1. Reply
      Jas
      April 11, 2018 at 11:05 pm

      Thank you much, Joanne!

  6. Reply
    Kat (The Baking Explorer)
    April 11, 2018 at 4:49 pm

    What a gorgeous looking cake, I bet it’s so light and refreshing

    1. Reply
      Jas
      April 11, 2018 at 11:05 pm

      Hi, Kat! You got it – it’s super refreshing 🙂

  7. Reply
    Debbie Kitterman
    April 12, 2018 at 2:10 pm

    Jas – What a beautiful looking cake – I am not a fan of grapefruit, but your cake makes me think I would actually enjoy eating it this way. 🙂 You always have the most amazing recipes that leave my mouth watering and me itching to get in the kitchen and cook! Thanks for sharing at #TuneInThursday and also we are neighbors at #ImpartingGrace today

    1. Reply
      Jas
      April 14, 2018 at 8:05 pm

      Thank you, Debbie! I’m glad my food gives you inspiration. That is very kind of you to say. Hugs

  8. Reply
    Chas
    April 12, 2018 at 3:52 pm

    Wow, this sounds wonderful. Thanks for sharing on To Grandma’s House We Go!

    1. Reply
      Jas
      April 14, 2018 at 8:05 pm

      Thank you!

  9. Reply
    Jhuls | The Not So Creative Cook
    April 13, 2018 at 8:49 am

    Jas, did I say that you write so well? When I am reading your post, it’s like that I am reading a very good book. Not kidding here! And I am also not kidding when I tell you that I love the sound of this cake and I don’t mind having this for breakfast with black coffee. I must also mention that I love your baking pan – it is so gorgeous! Thanks for bringing this at Fiesta Friday party. I hope you’ll have the chance to chat with other partygoers, too. Have a lovely weekend, Jas. Happy Fiesta Friday!

    1. Reply
      Jas
      April 14, 2018 at 7:52 pm

      Awe, thank you from the bottom of my heart, Jhuls! That is the nicest thing anyone has told me and it means so much because I still struggle, as English is my third language.
      The baking pan was a thrift store find 🙂 Hope you’re having a wonderful weekend! Blessings

  10. Reply
    Quirky Homemaker
    April 13, 2018 at 8:53 am

    I’ve never heard of using grapefruit in any kind of bread or cake recipe before! Interesting. I’ll be pinning. 🙂

    1. Reply
      Jas
      April 14, 2018 at 8:09 pm

      It’s not that much different than using lemons or oranges, really. 🙂 Hope you’ll give it a try! Thanks for stopping in.

  11. Reply
    Donna Reidland
    April 14, 2018 at 1:13 am

    Definitely pinning this recipe to try it out. I love grapefruit so this sounds yummy!

    1. Reply
      Jas
      April 14, 2018 at 8:14 pm

      So glad you like it, Donna! I’m quite a fan too 😀 Thanks for stopping in!

  12. Reply
    Miz Helen
    April 14, 2018 at 7:03 pm

    I just pinned your awesome recipe, this looks great! Hope you are having a great weekend and thanks so much for sharing your with us at Full Plate Thursday!
    Miz Helen

    1. Reply
      Jas
      April 14, 2018 at 8:15 pm

      Thank you for pinning and the five-star rating, Miz Helen! Much appreciated. Hugs

  13. Reply
    indah nuria
    April 15, 2018 at 9:55 pm

    looks like an awesome recipe, Jas. I love the fresh taste of the fruits! Cheers

    1. Reply
      Jas
      April 16, 2018 at 9:44 am

      Thank you much, Indah! 🙂

  14. Reply
    P~
    April 19, 2018 at 9:41 am

    I pinned this and I also saved it to a file so I wouldn’t forget to make it! I love everything about this recipe! Thanks so much for joining us on Friday Frenzy! P~

    1. Reply
      Jas
      April 20, 2018 at 10:45 am

      I’m glad you like it! Thank you for pinning! XO

Your visits and your comments are greatly appreciated. I LOVE reading them, they motivate me to keep going and keep improving. If you have a question, please feel free to leave it here, email me, or message me on Facebook. Thank you so much for stopping by at All that's Jas, so let's talk :)