Grapefruits are so good right now! I have been eating at least one a day – sometimes two. This recipe is actually something I started thinking about over the summer, and I am happy
I was so swamped I waited until now to get around to it.
I made a loaf to bring to a party, and a small loaf for us to eat at home! I recently found the cutest mini loaf pans, and this was a great time to use one:
Honestly, I did get a few looks at grapefruit cake, but even the skeptics loved it!
grapefruit pound cake
1 cup ap flour (Bob’s Red Mill gluten free)
1/3 cup cornmeal
1/4 cup tapioca flour
1 teaspoon baking powder
2 sticks Earth Balance
1 cup sugar
2 teaspoons vanilla
1/3 cup fresh grapefruit juice
Combine flours and baking powder. Separately, cream earth balance + sugar. Add eggs + vanilla. Slowly add dry ingredients. Add grapefruit juice until just incorporated.
Pour into prepared loaf pans and bake @ 350 for 55 minutes, or until inserted toothpick comes clean.
I squeezed juice of one more grapefruit, added to about 1/3 cup powdered sugar and poured as a glaze over the top.
Is anyone else having an insanely busy week?