|Sadly less pink than I'd hoped|
|Behold the Bundt|
|Pounds of pound cake|
This recipe uses a lot of grapefruit zest, but leaves the fruits otherwise intact. Save them for another recipe, include thin slices as brilliant garnishes, or fan them out directly on top of slices of cake for a succulent contrast.
2 1/2 cups cake flour
1/2 teaspoon baking soda
1 cup (2 sticks) butter, softened
1 cup mascarpone cheese, room temperature
1 1/2 cups sugar
1/2 teaspoon sea salt
2 grapefruits, zested
3 tablespoons grapefruit juice
1 tablespoon vanilla paste, or seeds from 1 vanilla pod
For the glaze:
1 cup powdered sugar
1 grapefruit, zested
2 tablespoons grapefruit juice
Preheat oven to 375 degrees F and butter a 10-inch Bundt pan.
Sift the cake flour and baking soda together into a large bowl, then set aside.
Fold in the flour mixture until incorporated, but do not over mix, the batter will be very thick.
Cool 30 minutes in the pan, then turn out onto a wire rack and cool completely.