This dense homemade Grapefruit Olive Oil Pound Cake has a light citrusy flavor only achievable from fresh Ruby Red Grapefruit! A delightful dessert recipe perfect for spring!
I need a vacation. And I mean that in the totally not complaining about life sort of way. No really. Like, in fact, I feel so blessed right now. 2017 started a bit rough with a few disappointments and what felt like setbacks, but the past month has been a whirlwind of opportunities.
I’ve had lots of work the past few weeks, which is not only great to pay the bills, but I’m one that thrives on the adrenaline and intensity that work deadlines bring.
Then there’s been lots of other tedious and random chores and errands on my plate recently, from various appointments and meetings, to a massive spring cleaning bug that I, for whatever reason, caught and can’t seem to shake.
But then there has been a lot of fun too, with spring break, the rodeo, happy hours with friends and more.
And while I’m tired, like all I wanted to do yesterday was lay by the pool and finally finish reading a book I’ve been reading on and off since last summer, I can’t help but be grateful of all these opportunities and blessings in my life right now. And because of this, can’t help but want to channel that feeling of damn, life is so good, let’s not stop and just keep running with it.
So that’s what I’m doing. And while I want a vacation, traveling, after all, is, next to food, (and well of course family and friends) my greatest passion in life, right now I feel like I need to take that drive, that determined energy, that life is good, no great, state of mind and pour it into working hard, so that I can play hard later and continue to make all my dreams a reality!
Even though life has been busy and hectic and amazing as of late, stopping for an afternoon coffee and dessert break is a necessary treat and fantastic way to regroup, re-energize, refocus and take a deep breath!
Pound cake reminds me of fancy coffee house desserts, yet this Grapefruit Olive Oil Pound Cake recipe is a million times better, with a simple, yet unique and delicious flavor combination. I first made it over the holidays and it was the first dessert gone at the dinner I took it to.
And I have to agree! While this pound cake is dense, as most are, it is moist and has a lovely grapefruit flavor. Being in Texas, we are known for our Texas Ruby Red Grapefruits, yet, I didn’t grow to love these bold, tart, yet slightly sweeter citrus fruits until I was much older and now can’t get enough of them! Luckily, grapefruit season lasts a little bit longer than most other citrus fruit (spanning from late fall to mid to late spring), so there’s plenty of time to make this vibrant pound cake!
- Grapefruit Olive Oil Pound Cake:
- butter and flour, as needed for greasing the loaf pan
- 2 tablespoons freshly grated ruby red grapefruit zest, from about 1-2 grapefruits
- 1 cup granulated sugar
- 1/2 cup olive oil
- 2 large eggs, room temperature
- 2 tablespoons freshly squeezed ruby red grapefruit juice, from about 1-2 grapefruits
- 1/3 cup Greek yogurt or sour cream
- 1 1/2 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- Grapefruit Syrup:
- 2 tablespoons granulated sugar
- 1/3 cup freshly squeezed ruby red grapefruit juice, from about 2-3 grapefruits
- Grapefruit Glaze:
- 1 cup confectioners' sugar
- 2 tablespoons freshly squeezed ruby red grapefruit juice from about 1-2 grapefruits
- 2 tablespoons freshly grated ruby red grapefruit zest from about 1-2 grapefruits
- In a large bowl, rub the grapefruit zest into the sugars with your fingertips, to help release the flavor.
- Whisk the olive oil into the sugar. Add eggs one at a time, whisking well after each addition. Whisk in the grapefruit juice and yogurt, whisking until well combined. Set aside.
- In a second bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a small bowl, whisk together the grape
- Slowly add the flour mixture to the oil mixture, mixing well after each addition and mixing until there are no lumps in the batter.
- Pour the batter into the prepared pan. Use a spatula to smooth the top and tap the pan on the counter a few times.
- Bake cake in preheated 350-degree oven 45-48 minutes, or until a toothpick inserted into the center comes out clean.
- As the cake is baking, make the syrup. In a small saucepan, whisk together 2 tablespoons sugar and 1/3 cup of grapefruit juice. Cook over low heat, stirring frequently, until the sugar dissolves completely.
- When the cake is fully baked, cool cake in the pan for 10-15 minutes. Meanwhile, line a baking sheet with parchment paper or foil, and top with a cooling rack. Carefully invert cake onto baking rack, and use a toothpick or skewer to poke holes all over the top of the cake, making sure to not poke all the way through the cake. Pour the grapefruit syrup slowly over the cake. Allow cake to cool to room temperature.
- To make the glaze, whisk together the confectioners' sugar and grapefruit juice until smooth. Once the cake has cooled, pour the glaze over the cake, allowing it to drizzle down the sides of the cake. Sprinkle the fresh grapefruit zest over the glazed cake. Let glaze harden slightly and then slice and serve.
- Cake will keep if wrapped well in plastic wrap and stored in an air tight container, for 4-5 days.
Recipe adapted from The Smitten Kitchen Cookbook