If you’re a follower of this blog, then you may have noticed I’m a big fan of citrus. Lemons, tangerines, limes, kumquats, oranges—I love winter’s citrusy bounty. So when I came across this grapefruit cake earlier in the week, I knew it wouldn’t be long until I made it myself. We have company coming in April—TH’s parents are joining us in Berlin for a month that promises to be full of fun—so I’ve been stocking the freezer with snacks that will keep us all happily fed during slower moments. This cake fits the bill perfectly; it’s packed with bright, floral grapefruit flavor and has a super moist crumb, thanks in part to an after-bake, grapefruit syrup soak.
Pound cake gets its name from a simple ratio of ingredients, which also makes it one of the easiest recipes to memorize; the basic recipes calls for equal parts butter, sugar, eggs, and flour. I’ve cut the sugar here slightly—wanting more of a toasted breakfast pastry rather than after dinner treat—and the addition of yogurt lends a nice, tart flavor and helps create that moist crumb. Pound cake also keeps rather well in the freezer, toasting up again quite nicely. We’ve already nibbled on a piece, and it’s quite delicious, but the rest will go into storage until April. Perhaps next time, I’ll split the recipe in half and bake two mini-loafs, one to eat and one to save!
Grapefruit Pound Cake, adapted from Smitten Kitchen
Servings: 1 1 9×5 loaf pan, 8 to 10 slices
1 large grapefruit, zested and juiced
1 cup sugar, plus 1 tablespoon
6 ounces butter, room temperature
1 cup Greek yogurt
1½ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
Preheat the oven to 350°F/175°C. Grease a loaf pan and dust with flour.
In the bowl of a stand mixer, combine the grapefruit zest and sugar. Paddle mixture together for one minute to release the oil in the zest. Add the butter and mix together on medium speed for 5 minutes, until the mixture is light in color and fluffy. While mixing, sift the flour, baking soda, and salt together in a separate bowl. In another bowl, whisk together the eggs and yogurt. When butter-sugar mixture is creamy, reduce mixing speed and add one-third of the liquids. Combine until smooth, scraping down the sides as necessary. Repeat with one-third of the dry ingredients, then continue with wet and dry ingredients until all of the mixture is combined.
Pour the batter into the prepared loaf pan. Bake for 50 to 55 minutes, until the center is fully set. While baking, heat the grapefruit juice and remaining 1 tablespoon sugar until the sugar dissolves. When cake is finished, cool for 10 minutes, then carefully place on a cooling rack over a sheet tray. Pour the grapefruit syrup over the cake and cool.