Serves: 1 5×9 pound cake
Time: 1 hr 20 min
If you have been toying with making a desert I’ve posted but can’t commit, I’d start with this. Just make it. I promise, you won’t be sorry. It’s moist, and sweet, and completely delicious. I almost ate all of the batter raw, it was that good.
Today I had to hit the local Foodland for some ingredients for lasagna. While I was was waiting in line at the checkout I perused the shelving at the end of the isle and found this:
Grapefruit Italian Soda. It was on-sale, unsurprisingly. I can’t imagine there is a huge market in Dresden for Grapefruit Italian Soda. I had been toying with the idea of making a pound cake but somehow it seemed boring. This, my friends, is not boring. Its tangy and sweet and beautiful. It was easy to prep and did I mention that we completely demolished the cake between 4 people? There is a tiny portion left which I have hidden because I love all the people in my house and I would hate to have to maim one of them if they ate the last piece.
Pound cake gets it’s name because originally it had a pound of each sugar, flour, eggs, and butter. I have seen this made. It is a bad idea. Martha Stewart even says so. Martha herself makes pound cake with no leavening and depends completely on the beating of an enormous amount of eggs to create lift. I don’t want to have a heart attack so the butter is cut back, as well as the eggs. This recipe has a teensy bit of baking powder for lift because it only has 3 eggs. The base came from a Taste Of Home magazine and I tore it out intending to make it years ago… I’d say oops except I’m pretty sure fate was waiting for this soda to go on sale.
You Will Need
- 3/4 cup butter, room temp
- 1 1/2 cups sugar
- 3 eggs
- 1 1/2 cups all purpose flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup plus 5-6tsp sparkling grapefruit Italian soda
- 1 1/2 cups icing sugar
Prepare The Batter
Preheat the oven to 350F. Line a 5×9 baking pan with parchment paper and spray with cooking spray. Cream the butter and the sugar on high until light and fluffy. Add the eggs, one at a time, beating between each addition. You are adding air at this stage so don’t rush it.
In a separate bowl whisk the flour, salt, and baking powder. Add about a third and mix. Add a third of the soda, then mix. Keep adding both the dry ingredients and the soda in thirds until the batter is well beaten. It will be a beautiful yellow and be slightly foamy. Pour the batter into the prepared pan and place in the center of oven. Bake for 50-60 minutes until a toothpick inserted into the center comes out with just a few crumbs attached.
Allow to cool in pan for 10 min and then move to cooling rack. Allow cake to cool completely before glazing.
For The Glaze
Combine icing sugar with 5 tsp of soda. You want it to be fairly thick. Just barely pour-able. Pour it over top and allow it to drip over the sides.
If you can wait long enough, allow the glaze to harden and serve.