Grapefruit and Hazelnut Pound Cake

Stems & Forks - Betty Shin Binon

Ingredients

  • Cake

    • 2 cups
      all purpose flour
    • ½ tsp
      baking powder
    • ½ tsp
      salt
    • 1 cup
      1 cup butter room temperature
    • 1 cup
      sugar
    • 3
      large eggs room temperature
    • ¼ cup
      heavy cream
    • ¼ cup
      fresh U.S. grapefruit juice
    • 1 tsp
      grapefruit zest
    • 1 tbsp
      vanilla extract

  • Grapefruit Syrup

    • ½ cup
      fresh U.S. grapefruit juice
    • ½ cup
      sugar

  • Icing

    • 1 cup
      icing sugar
    • 1 tbsp
      U.S. grapefruit juice
    • 1 tbsp
      U.S. grapefruit zest
    • ⅔ cup
      toasted and chopped U.S. hazelnuts

Instructions

  1. Grapefruit Syrup

    1. In pan over medium heat, stirring continuously, bring grapefruit juice and sugar to a boil. About 3 to 4 minutes.

    2. Remove from heat and pour in jar to cool.

  2. Pound Cake

    1. Place rack in middle of oven and preheat oven to 350 F.

    2. Grease and dust flour in 8.5 x 4.5 inch loaf pan.

    3. Sift the AP flour, baking soda, baking powder and salt and mix. Set aside.

    4. In stand mixer on medium, beat butter until light fluffy about 4 minutes, then add sugar and beat another 3 minutes.

    5. Add the eggs, one at a time, scraping sides every so often.

    6. On slow speed, add the vanilla, grapefruit juice/zest and cream.

    7. Mix in the flour dry mix until combined.

    8. Pour into loaf pan and spread evenly with spatula.

    9. Bake for 50-60 minutes until tester comes out clean.

    10. Cool in pan for about 10 minutes.

    11. Drizzle with grapefruit syrup in pan and allow cake to soak for about 3 minutes.

    12. Transfer to cooling rack.

    13. Once cake has completely cooled, drizzle with icing.

    14. Sprinkle toasted chopped hazelnuts and garnish with grapefruit zest.

  3. Icing

    1. Mix the grapefruit juice and icing sugar.

Notes

Recipe courtesy of Stems & Forks - Betty Shin Binon.