I’ve learned over the years that there are generally two kinds of people in this world: those who love grapefruit and those who hate grapefruit. I am the former, my husband is the latter.
When I was in my first quarter of pastry school, we made all sorts of different cakes and quick-breads and my ultimate favorite was Lemon Teacake. I’ve been meaning to make it again for a while now but when I glanced at the uneaten grapefruit in my fridge, it got me thinking. Why not mix one of my favorites treats with one of my favorite fruits?! So I did, and thus we have Grapefruit Teacake.
I’ll have you know that even though my hubby hates grapefruit, which is insane, he loved this teacake. And I mean loved, as in he practically ate the whole thing in one bite.
4 ounces (1 stick) of butter
1 1/2 cups sugar
2 1/2 cups pastry (or all-purpose) flour
2 1/4 teaspoons baking powder
1/4 teaspoon salt
6 ounces milk
1 grapefruit, zested (and juiced)
3/4 cup sugar
juice from 1 grapefruit
In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, sugar and grapefruit zest on medium speed until it is nice and fluffy and has an ivory color to it.
Mix and sift together the flour, baking powder and salt.
When butter and sugar are creamed, turn the mixer down to low speed and add the eggs one at a time, scraping the bowl of the mixer in between each egg.
Alternately add the four mixture and the milk in 2 portions and mix until combined.
Pour batter into a greased loaf pan and bake at 350-375 for about an hour, or until a knife comes out clean when inserted into the teacake.
When the teacake is almost finished baking, make a glaze by mixing together the 3/4 cup sugar and grapefruit juice in a small sauce pan. Heat on high just until it starts to boil then turn it off.
When teacake is done, remove it from the oven and poke deep holes with a wooden skewer (or thin knife) all over the teacake, making sure that the holes go all the way to the bottom of the cake. Immediately pour the hot glaze over the teacake.
Let the teacake sit for about 15 minutes then remove from the loaf pan. Let cool and enjoy!
*Don’t skip the glaze! Without it, the teacake will be dry and the grapefruit flavor will be too subtle to taste.