Thomas Keller's Gorgeous Grapefruit Cake

By Peggio

Ingredients

• CAKE
• 2 c flour
• 1 3/4 tsp baking powder
• 1 tsp kosher salt
• 1 2/3 c sugar
• 2 large eggs
• 1 c whole milk
• 3/4 c canola oil
• 1 Tbsp grated pink grapefruit zest
• 1 tsp vanilla paste or extract
• SYRUP
• 1 c strained fresh pink grapefruit juice
• 2/3 c sugar
• ICING
• 3/4 c powdered (or icing) sugar
• 1 Tbsp + 1 tsp fresh pink grapefruit juice

Details

Servings 10
Adapted from linzersinlondon.blogspot.com

Preparation

Step 1

Preheat oven to 350F/175C. Grease a 9x5 loaf pan.

In medium bowl, whisk together the flour, baking powder and salt.

In the bowl of a stand mixer with whisk attachment, beat sugar & eggs at medium speed about 3 minutes, until whisk leaves trail through thickened mixture.

Beat in milk.

Add canola oil, pink grapefruit zest and vanilla.

Reduce speed to low and add flour mix, mixing just until incorporated. Spread batter into pan, and run a lightly oiled knife lengthwise down the center to help the cake rise evenly. Bake on a small baking sheet for 30 minutes.

While the cake is baking, make the syrup by combining and simmering ingredients one minute in a small saucepan.

Set the syrup aside and turn the cake around to bake a further 30 minutes. As soon as the cake is finished (a tester should come out mostly clean, with just a few moist crumbs stuck to it), poke holes all over it with a long skewer and brush the syrup all over it. Keep going until you've used all the syrup. Let the cake cool 10 minutes.

Turn cake out of pan onto a cooling rack and let cool to room temp.

To make the icing, stir together sugar & grapefruit juice.

Drizzle the icing over the top of the cake, letting it drip down the sides. Slice and serve.

Cake keeps well at room temp, loosely covered, for two days.