Grapefruit Olive Oil Poundcake

I woke up today thinking I was going to make a caramelized onion tart for snack. But, around 11 one of our lovely kitchen managers informed me that we were currently out of all purpose flour. Crisis? Nope! We had cake flour and after a quick glance in our fruit boxes I realized it was the perfect opportunity to make the poundcake that has been in the back of my mind. 

Grapefruits and their zesty skins

It's mid winter, which means it is the perfect time for citrus, especially grapefruits. They are surprisingly sweet right now and their color is so beautiful. As soon as I saw them I knew I had to use them, so I grabbed a few and hid them in our pantry. 

This recipe was pretty easy. Made slightly more difficult by quadrupling it to feed my house of 60, but with only one slight mishap (used 6 eggs rather than 8) it turned out scrumptious. 

Cooked with love in an oven and in pans that have probably seen more pound cakes than I ever have. 

The zest went into the batter, along with olive oil and buttermilk. The juice of the grapefruits was saved for a simple syrup that was added right as I took them out of the oven, and a glaze that I added once they had cooled for a bit. I added some of the pulp into the glaze so that the little pink flecks would add some color to the cake. 

Grapefruit glaze

The final product!

The cake had so much flavor. It was very moist, and definitely tasted like grapefruit. I was surprised by the smoothness that the olive oil added. I was a little worried that you would be able to taste a tang of oil, but it was completely hidden. I really enjoyed it and would definitely make it again. Maybe next time with blood oranges or lemons with a lemon curd. So many possibilities. 

Snack started- 10:03. Every last bite enjoyed- 10:25. Success. 

Recipe from the Smitten Kitchen Cookbook, but is closely related to this recipe found here:  Blood Orange Olive Oil Cake. 

'Til Next Tuesday!