As I mentioned in my Citrus Salad Post last week, I needed a bit of a reprieve from sugar after the holidays and a chance to mitigate the damage done to my diet. However, after three weeks of healthy doses of greens in my meals and eating mostly chicken for dinner, my fondness for dessert has returned and I’m excited to share with you today this beautiful Grapefruit Loaf Cake!
This cake is perfect to brighten up this dreary and cold winter season. This is a rich and buttery pound cake with grapefruit zest baked in and soaked with a tangy grapefruit sugar syrup after it comes out of the oven. It’s wonderfully tender and moist and the grapefruit gives it a sweet, tart flavor that you’ll fall in love with! Being not too sweet, you can have this cake at anytime of day. Eat with a warm cup of coffee in the morning or after dinner for a refreshing dessert!
- Preheat your oven to 350°F. Butter the bottom and sides of one 9-by-5-inch loaf cake pan and dust with flour.
- In a medium bowl whisk together flour, salt, baking soda and grapefruit zest.
- With an electric mixer, beat butter and 1¼ cups granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla. On low speed beat in flour mixture in 3 batches, alternating with 2 batches of sour cream.
- Pour your batter into your prepared pan and smooth the top. Bake for 55-65 minutes or until a toothpick inserted in the middle comes out clean. The top of the cake will be deep golden brown but if you think the cake is getting too brown, you can cover with some foil while it's still baking.
- While your cake is baking make the candied grapefruit and soaking syrup. In a large saucepan, bring 1 cup granulated sugar and water to a boil. Once the sugar has completely dissolved add grapefruit slices.
- Reduce to a simmer and cook the grapefruit slices until they are opaque, about 35 minutes. Remove from heat and with a slotted spoon remove the grapefruit slices onto a sheet of wax paper to cool. Stir ½ cup fresh grapefruit juice into the syrup.
- When the cake has finished baking, remove from oven and while still in pan use a wooden skewer or toothpick to poke a handful of holes around the top of the cake. Reserve ½ cup of the syrup and pour the remainder over the top of the cake.
- Allow cake to cool for about 2 hours and then turn out onto a wire rack. Set your rack over parchment or aluminum foil and brush the sides and top of the cake with the remaining syrup.
- Make the glaze. In a small bowl whisk together powdered sugar and 4 tbsp fresh grapefruit juice. Add more grapefruit juice until the glaze is pourable but thick.
- Pour the glaze over the top of your cake allowing some to drip down over the sides. Let the glaze set for about 30 minutes and then top with candied grapefruit slices.
- Slice and enjoy!