Grapefruit Olive Oil Pound Cake
| Summary | |
|---|---|
| Prep time | 30 min |
| Cook time | 45-60 min @ 350° |
| Source | The Smitten Kitchen Cookbook (pg 241) |
| Yield / serves | ~12 servings |
| Rating | Very good |
Ingredients
- butter for pan
- 1 1/2 c all-purpose flour, plus more for pan
- 2 T freshly grated grapefruit zest (from 1 or 2 grapefruit)
- 1/2 c granulated sugar
- 1/2 c raw or turbinado sugar
- 1/2 c olive oil
- 2 large eggs, at room temperature
- 1 t baking powder
- 1/4 t baking soda
- 1/2 t salt
- 2 T grapefruit juice
- 1/2 c buttermilk or plain yogurt
Syrup
- 2 T granulated sugar
- 1/3 c grapefruit juice
Glaze
- 1 c confectioner's sugar
- 2 T grapefruit juice
- pinch of table salt
Preparation
Heat the oven to 350. Butter and flour a 9-by-5 inch loaf pan.
In a large bowl, rub the grapefruit zest into the sugars with your fingertips. This will bruise it and help release as much grapefruit essence as possible. Whisk in the oil until smooth. Add the eggs one at a time, and whisk until combined. Scrape down the bowl.
Combine the flour, baking powder, baking soda, and salt in a second bowl. In a liquid measuring cup, combine 2 T of grapefruit juice and buttermilk. Add the flour and the buttermilk mixtures, alternating between them, to the oil and sugar mixture, beginning and ending with flour.
Spread the batter in the pan, smooth the top, and rap the pan on the counter a few times to ensure that there are no air bubbles trapped. Bake for 45 minutes to 1 hour, until a cake tester comes out clean.
Make Grapefruit Syrup
Combine 2 tablespoons of sugar with 1/3 cup grapefruit juice in a small saucepan, and cook over low heat until the sugar dissolves.
When the cake is finished, let it cool for 10 minutes in the pan before inverting it onto a rack set over a tray. Poke holes in the cake with a skewer or toothpick, then spoon or brush the grapefruit syrup over the cake. Let the cake cook completely while it absorbs the syrup.
Make the Glaze
Combine the confectioner's sugar, grapefruit juice, and pinch of salt in a bowl, whisking until smooth. Pour the glaze over the top of the cooled cake, and allow the glaze to drizzle decoratively down the sides.
