Paloma Pound Cake

May  5, 2019
Author Notes

Lovingly off-roaded from Maialino's Olive Oil Cake recipe, and possibly vegan? I like to offload my weekend baking experiments on my coworkers, but due to food allergies/intolerances, finding or developing egg-free (and dairy-free) recipes is key. Paloma cake was actually riff #3, but this Cinco de Mayo appropriate version, using grapefruit and getting an extra lift from club soda, was a clear winner: sinfully moist on the inside while retaining that golden chewy/crispy olive oil cake crust. And why not use some leftover juice and/or soda to make a glaze while you're at it? —Fang Bu

  • Prep time 15 minutes
  • Cook time 1 hour
  • Makes 1 pound cake
  • Paloma pound cake
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 3/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2/3 cup olive oil
  • 1/2 cup club soda
  • 1/2 medium ruby red grapefruit, membranes removed
  • 1 ounce reposado tequila
  • Grapefruit soda glaze
  • 1/2 cup powdered sugar
  • 2 teaspoons grapefruit juice
  • 1 teaspoon club soda
In This Recipe
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Line a 9 x 5 inch loaf pan with parchment paper and set aside.
  3. In a medium to large mixing bowl, sift together flour, sugar, salt, baking powder, and baking soda.
  4. In a separate large bowl, whisk together olive oil, club soda, grapefruit (setting aside a bit of the juice--approximately 2 tsp--to use for the glaze later), and tequila. Don't worry if it's a bit chunky from the grapefruit pulp, it'll bake up fine!
  5. Slowly add the flour mixture to the olive oil mixture (about 2-3 additions) and mix until just combined and not completely lumpy. This should form a slightly thick and chunky but still liquid batter.
  6. Pour the batter into the prepared loaf pan. To release some of the bubbles (as with meringue-based batters), drop gently straight down onto a flat surface 1-2 times.
  7. Bake at 350 degrees for approximately 45 minutes to 1 hour, checking after about 30 minutes. The cake should rise and turn golden on top.
  8. Remove from oven and let cool about 30 minutes before removing from the pan. Then remove from the pan and allow to cool completely, 2-3 hours or overnight.
  9. For the glaze, in a small to medium mixing bowl, whisk together powdered sugar and reserved grapefruit juice, adding club soda as needed to reach the appropriate consistency.
  10. Pour glaze over cooled cake and allow to set. (I sit mine in the fridge for this part, do something else like laundry or dinner prep, and before I know it the glaze has set and the cake is ready to serve!)

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