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Grapefruit Olive Oil Pound Cake

Grapefruit Olive Oil Pound Cake

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!
Course Dessert
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 8
Author Heather H. of Kitchen Concoctions: www.kitchen-concoctions.com

Ingredients

  • 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

Instructions

  1. In a large bowl, rub the grapefruit zest into the sugars with your fingertips, to help release the flavor.
  2. 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.
  3. In a second bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. In a small bowl, whisk together the grape
  5. Slowly add the flour mixture to the oil mixture, mixing well after each addition and mixing until there are no lumps in the batter.
  6. Pour the batter into the prepared pan. Use a spatula to smooth the top and tap the pan on the counter a few times.
  7. Bake cake in preheated 350-degree oven 45-48 minutes, or until a toothpick inserted into the center comes out clean.
  8. 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.
  9. 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.
  10. 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.
  11. Cake will keep if wrapped well in plastic wrap and stored in an air tight container, for 4-5 days.

Recipe Notes

Recipe adapted from The Smitten Kitchen Cookbook