Mini Grapefruit and Rosemary Loaves

Mini Grapefruit and Rosemary Loaves

  • Preparation 35 min
  • Cooking 40 min
  • Servings 4
  • Freezes Yes

Pound for pound, this festive cake is ready to take all comers. They’ll revel in its exquisitely fine crumb and seasonal flavours, an uplifting combination of grapefruit zest’s bold citrus bite and the pine-forest breeziness of fresh rosemary. Instead of making one big pound cake, our recipe divides and conquers: By baking four smaller loaves, you’ve got a couple of visiting cakes to bring along to friends or family (and at least one to pop into the freezer at home). If given as a gift, wrap them up in pretty paper and slip a sprig of rosemary under the ribbon.

Featured in RICARDO Magazine (HOLIDAY 2018)



    • 1 1/2 cups (225 g) all-purpose flour
    • 2 tsp baking powder
    • 1/8 tsp salt
    • 1/2 cup (125 ml) grapefruit juice
    • 1/4 cup (60 ml) milk
    • 3/4 cup (170 g) unsalted butter, softened
    • 1 1/2 cups (315 g) sugar
    • 3 eggs, separated
    • 1 small grapefruit, zest finely grated
    • 1 1/2 tsp rosemary, finely chopped


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