Pound cake gets its name from a simple ratio of ingredients, which also makes it one of the easiest recipes to memorize.
By Katherine Sacks
- 1 large grapefruit, zested and juiced
- 1 cup sugar, plus 1 tablespoon
- 6 ounces butter, room temperature
- 3 eggs
- 1 cup Greek yogurt
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- Preheat the oven to 350°F/175°C. Grease a loaf pan and dust with flour.
- In the bowl of a stand mixer, combine the grapefruit zest and sugar. Paddle mixture together for one minute to release the oil in the zest. Add the butter and mix together on medium speed for 5 minutes, until the mixture is light in color and fluffy. While mixing, sift the flour, baking soda, and salt together in a separate bowl. In another bowl, whisk together the eggs and yogurt. When butter-sugar mixture is creamy, reduce mixing speed and add one-third of the liquids. Combine until smooth, scraping down the sides as necessary. Repeat with one-third of the dry ingredients, then continue with wet and dry ingredients until all of the mixture is combined.
- Pour the batter into the prepared loaf pan. Bake for 50 to 55 minutes, until the center is fully set. While baking, heat the grapefruit juice and remaining 1 tablespoon sugar until the sugar dissolves. When cake is finished, cool for 10 minutes, then carefully place on a cooling rack over a sheet tray. Pour the grapefruit syrup over the cake and cool.
Katherine Sacks is a Berlin-based freelance writer and recipe developer specializing in travel, food, lifestyle, and health topics. A graduate of Drexel University’s culinary arts department and Northwestern University’s Medill School of Journalism, Katherine combines seven years of restaurant experience with her reporting and editing background. Her work has appeared in Chicago magazine, the Chicago-Sun Times, and FoodandWine.com, among other publications. She also contributes to culinary trade publication StarChefs.com, Forbes Travel Guide, and Snooth Eats, and blogs at LaVitaCucinare.com.