Paloma Pound Cake - flour

Method

• Preheat oven to 350 degrees Fahrenheit. Line a 9 x 5 inch loaf pan with parchment paper and set aside.
• In a medium to large mixing bowl, sift together flour, sugar, salt, baking powder, and baking soda.
• In a separate large bowl, whisk together olive oil, club soda, grapefruit, and tequila. Don't worry if it's a little chunky from the grapefruit pulp--it'll bake up fine!
• Gradually add the flour mixture to the olive oil mixture (about 2-3 additions), mixing until just combined. This will form a slightly thick/chunky but still liquid batter.
• Pour into prepared loaf pan. To settle some of the bubbles (as with a meringue-based batter), drop gently straight down onto a flat surface 1-2 times.
• Bake at 350 degrees for 45 minutes to an hour, or until the surface is golden, checking after about 30 minutes.
• Remove from oven and allow to cool in the pan about 30 minutes, then gently lift it out of the pan, parchment paper and all, and allow to cool completely on a cool surface, about 2-3 hours.
• To prepare the glaze, whisk together powdered sugar and reserved grapefruit juice, adding club soda as needed to achieve the appropriate consistency.
• Pour glaze onto cooled cake and allow to set, 1-2 hours or overnight. This can be done in the fridge if, like me, you don't like leaving saturated sugar solutions exposed on your countertops for extended periods of time.
• Cake is ready to serve once the glaze is set. Slice, pass it around to your coworkers, and enjoy!