Guest edited, prepared & photographed by Bonnie Berry
I love pound cake, but sometimes it is a bit too much like taking a bite out of a stick of butter. So when I saw this recipe for a pound cake with two of my favorite things—grapefruit and olive oil—I jumped at the chance to make it. And it is delicious. So delicious that the four kids who ate it all asked for seconds. And I won't even say how many pieces I ate.
The recipe is pretty straight forward, so I have no real words of wisdom for this one. I will say that I have made it two or three times and each time the cake falls down in the middle. So if you figure out what the magic solution is, please leave a comment below to let me know. It can be your sage advice to us all!
GRAPEFRUIT OLIVE OIL POUND CAKE from Smitten Kitchen by Deb Perelman
Yield: 1 loaf; Serves: 10-12
THE CAKEButter or non-stick spray for pan 1 1/2 cups all-purpose flour 2 tablespoons freshly grated grapefruit zest, from 2 large grapefruits 1/2 cup granulated sugar 1/2 cup raw or turbinado sugar 1/2 cup olive oil 2 large eggs at room temperature 1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon table salt 2 tablespoons freshly-squeezed grapefruit juice 1/3 cup buttermilk or plain yogurt
THE SYRUP2 tablespoons granulated sugar 1/3 cup freshly-squeezed grapefruit juice
THE GLAZE1 cup confectioners' sugar 2 tablespoons freshly-squeezed grapefruit juice Pinch of salt
DIRECTIONSHeat the over to 350 degrees. 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 tablespoons of grapefruit juice and buttermilk/or yogurt. Add the flour and buttermilk/or yogurt 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 there are no air bubbles trapped. Bake for 45 minutes to 1 hour, until a cake tester comes out clean.
MAKE THE 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 and then invert 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 cool completely while it absorbs the syrup.
MAKE THE GLAZECombine the confectioners' sugar, grapefruit juice, and pinch of salt in a bowl, whisking until smooth. Pour the glaze over the top of cooled cake, and allow glaze to drizzle decoratively down the sides.