Grapefruit, poppyseed and olive oil pound cake


Grapefruit and poppyseed pound cake

adapted (loosely) from Bon Appetit

  • 2 1/3 cups (300 g) cake flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 tablespoon finely grated grapefruit zest
  • 1 cup (200 g) granulated sugar
  • 3 large eggs, room temperature
  • 1 scant cup (200 g) olive oil
  • 3/4 cup (180 g) plain white yogurt (I used goat yogurt)
  • 1/2 cup (120 ml) freshly-squeezed grapefruit juice, divided
  • 1 tablespoon poppy seeds

Preheat oven to 350°F / 180°C. Line a 9″x 4″ loaf pan, preferably metal, with parchment paper, leaving overhang on the long sides, and lightly coat with nonstick spray.

Whisk together the flour, baking powder, and 3/4 teaspoon salt in a medium bowl; set aside.

Using your fingers, rub the grapefruit zest into granulated sugar in a large bowl until sugar starts to clump and mixture is very fragrant, about 1 minute. Add eggs, oil, and vanilla and beat with an electric mixer on high speed until light and thick, about 4 minutes.

Gently stir in half of dry ingredients with a rubber spatula, then stir in the yogurt. Fold in remaining dry ingredients until just combined, then stir in 5 tablespoons of grapefruit juice and 1 tablespoon poppy seeds. Pour batter into prepared pan and smooth top.

Bake cake until top is golden brown and a tester inserted into the center comes out clean, 50–60 minutes. Transfer pan to a wire rack.

Poke holes in top of cake and brush remaining 3 tablespoons grapefruit juice over top. Let sit 15 minutes, then run a knife around sides to loosen and use parchment paper to lift cake out of pan and onto rack. Remove parchment and let cool completely.

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