Grapefruit and olive oil poundcake

From the Smitten Kitchen Cookbook

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January means all things citrus, so of course that includes putting it into bread. While orange or lemon quick breads are more prevalent, I really enjoy the twist to this bread, which utilizes one of my favorite January fruits – grapefruit. This bread is super moist – probably because after it comes out of the oven, you pour a grapefruit syrup on top and then follow that with a luscious glaze that drizzles down the sides. This makes a great brunch addition, a decadent afternoon snack, or a light and refreshing dessert. If you’re looking for something slightly sweet and hinting of citrus, this cake is for you.

Make the cake

Heat the oven 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.

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Whisk in the oil.

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Add the eggs one at a time, and whisk until combined. Scrape down the bowl.

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Combine the flour, baking powder, baking soda, and salt in a second bowl.

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In a liquid measuring cup, combine 2 tablespoons of grapefruit juice and buttermilk/or yogurt.

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Add the flour and buttermilk/or yogurt mixtures, alternating between them, to the oil-and-sugar mixture, beginning and ending with flour.

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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.

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Bake for 40 minutes to 1 hour, until a cake tester comes out clean.

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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.

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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.

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Make the glaze

Combine 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.

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Yield: 1 loaf

Ingredients

Cake

Butter for pan

1 1/2 cups all-purpose flour, plus more for pan

2 tablespoons freshly grated grapefruit zest (from 1-2 large grapefruits)

1/2 cup granulated sugar

1/2 cup raw or turbinado sugar (or granulated if you don’t have raw)

1/2 cup olive oil

2 large eggs, at room temperature

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoons table salt

2 tablespoons grapefruit juice

1/3 cup buttermilk or plain yogurt

Syrup

2 tablespoons granulated sugar

1/3 cup grapefruit juice

Glaze

1 cup confectioners’ sugar

2 tablespoons grapefruit juice

pinch of table salt

Directions

Make the cake
Heat 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 40 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 glaze

Combine 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.

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Published by

girlkneadsbread

My adventures with bread and the deliciousness of life.

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