Grapefruit Olive Oil Pound Cake

A citrus-infused spin on the time-held favorite

Try this delicious, seasonal citrus pound cake while you can. The flavor of the grapefruit is sure to brighten up your day. Adapted from Smitten Kitchen and made with Fair Trade Certified ingredients.

Grapefruit Olive Oil Pound Cake



For the cake

  • Butter for pan
  • 1 1/2 cups all-purpose flour
  • 2 TBSP freshly grated grapefruit zest
  • 1/2 cup Fair Trade Certified raw sugar
  • 1/2 cup Fair Trade Certified granulated sugar
  • 1/2 cup olive oil
  • 2 large eggs
  • 1 TSP baking powder
  • 1/4 TSP table salt
  • 2 TBSP freshly-squeezed grapefruit
  • 1/3 cup buttermilk or plain yogurt

For the syrup

  • 2 TBSP Fair Trade Certified granulated sugar
  • 1/3 cup freshly-squeezed grapefruit

For the glaze

  • 1 cup Fair Trade Certified confectioner's sugar
  • 2 TBSP freshly-squeezed grapefruit
  • Pinch of salt

Preparation Instructions

Make the cake

  1. Heat the over to 350 degrees.
  2. Butter and flour a 9-by-5-inch loaf pan.
  3. In a large bowl, rub the grapefruit zest into the sugars with your fingertips. This will bruise it and help release as much grapefruit essence as possible.
  4. Whisk in the oil until smooth.
  5. Add the eggs one at a time, and whisk until combined.
  6. Scrape down the bowl.

  7. Combine the flour, baking powder, baking soda, and salt in a second bowl.
  8. In a liquid measuring cup, combine 2 tablespoons of grapefruit juice and buttermilk/or yogurt.
  9. Add the flour and buttermilk/or yogurt mixtures, alternating between them, to the oil-and-sugar mixture, beginning and ending with flour.

  10. Spread the batter in the pan, smooth the top, and rap the pan on the counter a few times to ensure there are no air bubbles trapped.
  11. Bake for 45 minutes to 1 hour, until a cake tester comes out clean.

Make the grapefruit syrup

  1. Combine 2 tablespoons of sugar with 1/3 cup grapefruit juice in a small saucepan and cook over low heat until the sugar dissolves.
  2. When the cake is finished, let it cool for 10 minutes in the pan and then invert it onto a rack set over a tray.
  3. Poke holes in the cake with a skewer or toothpick, then spoon or brush the grapefruit syrup over the cake.
  4. Let the cake cool completely while it absorbs the syrup.

Make the glaze

  1. Combine the confectioners' sugar, grapefruit juice, and pinch of salt in a bowl, whisking until smooth.
  2. Pour the glaze over the top of cooled cake, and allow glaze to drizzle decoratively down the sides.