There's nothing better than tangy ruby red grapefruit in the middle of winter. When the grapefruit is from Texas, it's juicy and citrusy sweet that superior to all other grapefruit.
Slice it in half and you'll notice its red flesh is bursting with flavor. And that flavor is just what I need for a sweet dessert - Ruby Red Grapefruit Pound Cake.
This recipe is melt in your mouth moist yet tangy from the grapefruit zest. The Greek yogurt is key to this spongy and full of flavor pound cake.
The ingredients are easy to find and this sweet treat can be whipped up in an hour. But don't expect it to last long. It's sure to be gobbled up in no time.
Grapefruit Pound Cake
For the cake:
- 1 1/2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 3 eggs
- 2 (5-ounce) containers plain Greek yogurt
- 1/2 cup canola oil
- 1 cup granulated sugar
- 1/4 teaspoon vanilla extract
- Zest from one grapefruit (I prefer Pittman & Davis grapefruit)
For the syrup:
- 1/3 cup freshly squeezed grapefruit juice
- 1 tablespoon granulated sugar
For the glaze:
- 1 cup confectioners' sugar
- 2 tablespoons freshly squeezed grapefruit juice
Preheat your oven to 400°F. Using cooking spray, grease three mini loaf pans.
Using a stand mixer, mix the eggs, yogurt, sugar, vanilla and grapefruit zest. (I peeled the zest off the grapefruit with a vegetable peeler instead of my microplane zester and finely minced it. I find the skin of the grapefruit to be tougher than lemons or limes.)
In a separate bowl, sift the flour, baking soda and salt. Add the dry ingredients to the wet ingredients and mix well. Next fold in the canola oil until incorporated.
Pour the batter into the prepared mini loaf pans and bake for 30 minutes. Use a toothpick make sure each loaf is cooked through. After inserting a toothpick into the center of the loaf if it comes out clean your loaf is done. Remove the loaves from the oven and allow them to cool in their pans completely.
Heat the grapefruit juice and 1 tablespoon of sugar just until the sugar has melted. Poke several holes in the top of the loaves using a wooden skewer and spoon the grapefruit juice over the tops so that all the juice is absorbed to the cakes and down the holes. Once the grapefruit juice has been completely absorbed remove the loaves from the pan.
Once the loaves are cooled, mix together one cup of the confectioner's sugar and 2 tablespoons of the grapefruit juice to create a glaze. Drizzle the glaze over the loaves.
Makes three mini loaves. Total time: 1 hour.
Recipe Adapted from Ina Garten.