This lightly scented citrus cake is made with fine Italian extra-virgin olive oil. A drizzle of bright grapefruit glaze elevates the pound cake to a special-occasion treat.
BAKING TOOL HACKS
Back in the day all recipes were done by hand, so it’s fine if you don’t have an electric mixer. (We’re big fans of wooden spoons and whisks.) It will take a bit more time, but you get a nice arm workout!
To check if your glaze is thick enough, take some on a spoon and hold it vertically. If the glaze moves slowly, like thick syrupy honey, you’ve mastered it!
Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, position a rack in the middle of the oven and preheat to 350°F. Grease a 12-cup Bundt pan so all surfaces are lightly covered, using baking spray or about 1 tablespoon of butter from home.
Finely zest or grate both grapefruits over a small bowl. Set rind aside. Slice grapefruits in half and juice them over another small bowl to yield one and a half cups of juice (small pieces of pulp are fine). Take 2 tablespoons of the juice and 1 heaping tablespoon of the zest and place them together in a small bowl for the glaze (STEP 6).
In a medium bowl, whisk together the flour, baking powder, and salt; set aside. In a large bowl, use an electric mixer to beat the eggs on medium-high for 1 minute. Slowly pour in the granulated sugar and continue beating until thick and pale yellow, for 3 minutes. The volume should at least double.
Using a spatula, alternate adding the flour mixture and olive oil, and mix until *just* combined. Pour in the grapefruit juice and the rind, and mix to bring the batter together. Be careful to get rid of any clumps, but do not overmix or deplete the air in the batter.
Pour the batter into the prepared pan and bake until a toothpick comes out clean, 42 to 46 minutes. Tip: the sides will brown much faster than the top of the cake but it should barely jiggle when it’s ready. It can go from underdone to overdone very quickly so keep a close eye on your cake. Transfer to a wire rack and cool for 1 hour before inverting and removing pan.
Once your cake has completely cooled, transfer it to a serving dish. To make the glaze, whisk the confectioner’s sugar with the reserved juice and zest together. Whisk until completely smooth and thick. It should be pourable, but similar to honey in consistency. Pour the mixture over the cake and let it set. (You may have enough glaze to do this twice).