I'm a little behind on blogging this week, but I have a baking adventure to share. Another Smitten Kitchen recipe complete. With a few spare grapefruits on hand, it seemed the perfect time to try this recipe, Grapefruit Olive Oil Poundcake from the Smitten Kitchen cookbook. Plus, I just purchased a new portrait lens for my camera this week, a 50mm 1:1.8 G, which turned out to be ideal for pound cake close ups. :)
While I love grapefruit, I found this cake was almost too grapefruit-y, if that's even possible. The syrup, glaze, and poundcake all are infused with grapefruit juice and/or zest. However, having said that, the glaze really added an delicious oomph I appreciated. I also used Trader Joe's gluten-free all purpose flour for the first time, which worked nicely. While I probably won't be baking any grapefruit cakes again anytime soon, I may try using this recipe, but substituting in oranges or blood oranges for the citrus component.