Grapefruit Olive Oil Cake
Rich and fruity pound cake is infused with loads of grapefruit flavor from a crunchy citrus-sugar topper and a fresh grapefruit syrup.
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Grapefruit Olive Oil Cake
Directions
- Preheat oven to 325 degrees F. Grease and lightly flour a 9x5x3-inch loaf pan; set aside. In a small bowl combine the grapefruit peel and 2 tablespoons sugar; set aside. In another bowl combine the flour, baking powder, baking soda, and salt; set aside. In a large bowl beat the butter and olive oil with an electric mixer on medium speed for 30 seconds. Add 1 cup sugar and beat for 5 minutes, scraping bowl occasionally. Add the eggs, one at a time, beating until just combined after each addition. Combine the buttermilk and 1/4 cup grapefruit juice. Alternately add the buttermilk mixture and flour mixture to the beaten mixture, beating just until combined after each addition.
- Spread batter into prepared pan. Bake for 45 to 50 minutes or until a toothpick inserted near the center comes out clean. Cool cake in pan on a wire rack for 30 minutes. Remove cake from pan and poke the top generously with a toothpick or a skewer. In a small bowl combine remaining 2 tablespoons grapefruit juice and 2 teaspoons sugar; brush over top of cake. Sprinkle cake with reserved sugar mixture. Cool completely. If desired, serve with grapefruit slices.
From the Test Kitchen
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Reserve any remaining pulp and juice from the grapefruit and sweeten to taste with sugar. Serve with the cake as a simple syrup.
Nutrition Facts (Grapefruit Olive Oil Cake)
- Per serving:
- 275 kcal ,
- 11 g fat
- (5 g sat. fat ,
- 1 g polyunsaturated fat ,
- 4 g monounsaturated fat ),
- 56 mg chol. ,
- 186 mg sodium ,
- 41 g carb. ,
- 1 g fiber ,
- 25 g sugar ,
- 4 g pro.