My parents surprised me with four grapefruit fresh off the tree over the weekend. I happened to be reading The Smitten Kitchen Cookbook at the time and ran across this recipe. I never have grapefruit in the house, so it was the perfect opportunity to try out this cake. And it only took one of them, leaving me three more to try something new with.
Grapefruit olive oil pound cake from The Smitten Kitchen Cookbook by Deb Perelman
- cut the recipe in half
- instead of a loaf pan I used a 6″ round cake pan
- used 100% soft white wheat berries
- used white granulated sugar in place of raw or turbinado sugar
- used buttermilk (mix of vinegar and milk) instead of plain yogurt
- reduced baking time to about 28 minutes
I wasn’t able to make the glaze smooth out, and after I ate a piece of the cake it hit me why — I accidentally used granulated sugar instead of confectioner’s sugar. Whoops! It was obviously too sugary (and crunchy) but otherwise I loved this little cake. Next time I’d try it with the yogurt instead of buttermilk, and with some extra zest and/or juice to help intensify the grapefruit flavor. It was actually very light and tender, not dense like pound cake typically is.
On the second day, the glaze transformed into something resembling a Krispy Kreme glazed donut, which is not a bad thing at all.