I found out about it pretty late; a mere 4 days before it was to happen. Make 2 dozen, the email read. So do I act as a rational person would and make 2 dozen cookies or brownies? No. I had to make mini pound cakes. 7 batches, 28 mini small pound cakes and 5 hours of sleep later I showed up at the Ansley Mall Cook’s Warehouse toting a sheet pan piled high with the little, but heavy loafs pretty glazed and packaged. Why, you ask. Why did you put yourself through that? Well, there are a few answers to that question. First, it was for a good cause. I made the pound cakes for the No Kids Hungry Bake Sale. Second, I have a tendency to go overboard on projects like this. I like the feeling of buckling down and bulldozing through a project mostly by sheer force of will.  It’s a thing, just roll with it.

The pound cakes were well received, the buttery, buttermilky cakes lightened by the tart glaze and packaged with coral and peach ribbons. I stayed for almost all of the bake sale, then went to sing at my choir’s concert, then went home and fell face-first into my bed and stayed in that position for several hours.

The next day I eventually felt ready to stand again and decided to photograph the little pound cakes. I have to remind myself that I’m going to have bad photography days. Every learning process has its ups and downs and I can’t let it wear on me. This was one of those days. The little cakes mocked me with their adorableness, all sassy perkiness in real life, turning dull and lifeless for the camera. Utterly defeated, I took my revenge by literally tearing one of the cakes apart with my hands and squishing it in my fists. I highly recommend trying this. It’s super fun and very therapeutic. Now, looking at the images, I remind myself that most things in life are like a sine wave – they have their ups and downs. So I wait for the next time mini pound cakes I meet for the camera. Until then, well played, pound cake, well played.


Grapefruit Ginger Pound Cake
Prep time
Cook time
Total time
Makes 4 small loaves of pound cake.
Recipe By:
Recipe Type: Dessert
  • Cake
  • 12 oz Butter, room temperature
  • 1 lb Sugar
  • 1 tsp Grapefruit Zest
  • 4 large Eggs
  • 1 lb + ½ oz Cake Flour, sifted
  • 1 tsp Salt
  • ½ tsp ground Ginger
  • 1 C Buttermilk, room temperature
  • 2 Tbsp Jack Daniels Honey Whiskey
  • 1 tsp Grapefruit Juice
  • ¼ tsp fresh Ginger Juice
  • Glaze
  • 1 tsp Grapefruit Zest
  • 2½ tbsp Grapefruit Juice
  • ½ tsp fresh Ginger Juice
  • pinch Salt
  • Approx 6 oz Powdered Sugar
  1. Preheat the oven to 360 degrees F. Prep 4 small loaf pans with butter and flour or baking non-stick spray.
  2. Combine the butter, sugar and grapefruit zest in the bowl of a stand mixer and mix until light and fluffy - approximately 6 minutes. When ready, the butter will be very pale and will have increased in volume.
  3. Add the eggs, one at a time, mixing completely after each addition and scraping down the bowl as necessary.
  4. Combine the cake flour with the salt and powdered ginger and whisk to distribute the ingredients.
  5. In a separate bowl, whisk together the buttermilk, Jack Daniels Honey Whiskey, grapefruit juice and ginger juice.
  6. Alternate adding the dry and wet ingredients to the mixer bowl in 5 additions, starting and finishing with the dry ingredients. Once everything has been added, turn up the speed on the mixer and beat for 20 seconds.
  7. Distribute the batter evenly among the prepped pans and bake for approximately 50 minutes or until a cake tester comes out clean (about 210 degrees F internal temp).
  8. Towards the end of the baking time, assemble the glaze by combining the grapefruit zest and juice, ginger juice and pinch of salt to a bowl. Whisk in the powdered sugar, a little at a time, until you have a thick, put pourable consistency.
  9. When the cakes are ready, remove them from the oven and let them sit for 10 minutes before turning them out onto a wire rack to cool.
  10. After the cakes have cooled for a little while, but when they are still warm, pour the glaze over the cakes and then let them sit for several hours to fully set up.
You can make ginger juice by peeling and cutting up pieces of fresh ginger and then squeezing out the juice with a garlic press.