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Sour cream pound cake with ruby red grapefruit
- 1 cup butter (2 sticks), room temperature
- 3 cups granulated sugar
- 2 teaspoons ruby red grapefruit zest
- 1/4 cup ruby red grapefruit juice
- 1 teaspoon vanilla extract
- 6 eggs, room temperature
- 3 cups all-purpose flour, sifted
- 1 cup (8 ounces) sour cream
- 1 teaspoon sea salt
- 1/2 teaspoon baking soda
- Powdered sugar
Directions:View on Homesick Texan
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