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.
