Pomelo Loaf Cake
look at that glaze!!!!!! look at it!!!!! and a little sprinkle of pepper on the top just to pull it all together.
Forget lemons and oranges for a minute—there’s a new citrus in town. Enter the pomelo: a giant, sun-kissed fruit that's like a grapefruit's cooler cousin. Sweet, slightly tangy, and bursting with citrusy goodness, pomelo is the star of this loaf cake, bringing a fresh burst of flavor that will make your taste buds do a happy dance. Imagine a fluffy, melt-in-your-mouth cake with a twist of pomelo zest and juice folded in for extra citrus love. This isn’t just any loaf cake—it’s a zesty, fragrant, pomelo-packed masterpiece that’s bound to become your new go-to treat during citrus season.
Let's get down to business
🍽️
Let's get down to business 🍽️
ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup unsalted butter melted
plus another little knob of butter for greasing
1/4 cup olive oil
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
3 tablespoon pomelo zest
1/4 cup pomelo juice
1/2 cup greek yogurt
1 cup powdered sugar add more until desired consistency is reached
2-4 tablespoon pomelo juice
serves: 8
prep time: 20 minutes
cook time: 50 minutes
total time: 90 minutes
directions
step one - preheat the oven to 350F degrees. butter up a 9x5 loaf pan with a little knob of butter.
step two - in a medium size bowl, combine the flour, baking powder, baking soda, and salt. Whisk together. to combine the dry stuff. set aside and get to work on the batter.
step three - In a stand mixer, mix the granulated sugar and the eggs for 2 minutes. the mixture should go from a deep yellow to a sunshine color and should get thicker. whipping air into this mixture will make the final loaf much lighter in texture. slowly steam in the melted butter and the oil while mixer is on low speed.
step four - add the vanilla, pomelo zest, and pomelo juice. give it a whirl with the mixer until zest is mixed in. add in the greek yogurt and let the mixer go for like two minutes until everything is nice and mixed together.
step five - add the dry ingredients to the wet, half at a time. mix until almost incorporated and add the other half of the dry. mix this slowly and carefully, just until any streaks of flour disappear. do not over mix this otherwise the loaf will be chewy and not yummy!!
step six - pour the mixture into the prepared loaf pan. bake for 50 minutes or until a toothpick comes out clean. check the loaf cake at about 30 minutes to make sure it’s not getting too brown. if it’s browning too quickly just throw some aluminum foil over the top and you’re good to keep baking.
step seven - after 20 minutes of the loaf cooking, turn it out of the loaf pan onto a wire rack. once it’s on the rack, cool completely!! it is so so so important that your glaze goes onto a fully cooled cake. i usually let mine hang out at room temp over night just to make sure it’s fully cooled.
step eight - it’s glaze time!! in a medium bowl whisk together the powdered sugar, and 2 tablespoons of the pomelo juice. add in more powdered sugar or pomelo juice as needed for desired consistency.
step nine - pour the glaze on top! i usually pour half the glaze on, wait about five minutes (and cover the remaining glaze in the bowl so it doesn’t harden!) and then pour the other half on. this makes an extra thick layer of glaze on top.