I love keeping magazine clippings around for inspiration especially when it comes to recipes. I tear out pages of interest and keep them on a cork board. I have everything from favorite color palettes, to fashion pieces to recipes. Last year, Better Homes and Gardens January issue had a great collection of 25 grapefruit recipes, including a grapefruit olive oil cake that was good looking. I saved the article and have been making recipes from it all year long. This grapefruit olive oil cake became a family favorite and every time I make it, I add a twist. Today’s version is a grapefruit pound cake with vanilla bean and grapefruit glaze. Doesn’t that sound lovely?
One of my favorite thing about this recipe is a grapefruit-sugar concoction that is served with the finished cake. It adds a great crunch to the tender, crumbly pound cake that is just divine. I added vanilla bean to the sugar to make a grapefruit-vanilla sugar. I also added some of this sugar into the cake for a bolder grapefruit flavor.
The resulting cake is a soft and crumbling pound cake that’s rich, has a bold grapefruit flavor and a crunchy top with the grapefruit-vanilla sugar. The next time you need a good pound cake recipe, you must try this one. It will become a winter favorite instantly and you will find yourself making it all year long like I do. Just change up the citrus in the recipe for your favorite one.
You can find the original recipe here and here are the changes I made:
- Added 2 teaspoons vanilla bean paste to the grapefruit-sugar mixture.
- Used 8 tablespoons of butter instead of 6 tablespoons.
- Eliminated the oil
- Added half of the grapefruit-vanilla bean sugar to the creaming step of butter and sugar.
- I topped the cake with a grapefruit glaze made with 2 tablespoons grapefruit juice and 2/3 cup powdered sugar.