Grapefruit Olive Oil Loaf with Sour Cherry Swirl and Grapefruit Glaze

Ingredients

• 3 tablespoons (10g) grapefruit zest, finely grated (from 1 grapefruit)
• 1 ⅓ cups (266g) white granulated sugar
• 6 ½ tablespoons (90g) olive oil (extra-virgin for pronounced flavor or regular for a muted flavor )
• 1 teaspoon (5g) kosher salt (I use Diamond Crystal, if using fine salt, add half the volume)
• 2 large (100g) eggs, room temperature
• 6 tablespoons (86g) full-fat sour cream, room temperature
• ½ cup (118g) water, room temperature
• 2 ¼ cups (270g) all-purpose flour, unbleached or bleached
• 1 ½ teaspoons baking powder
• 6 tablespoons (180g) cherry jam (sour is best, but sweet will work too)
• about ½ cup (100g) of grapfruit juice (usually from half a large grapefruit, doesn’t have to be exact)
• ¼ cups (50g) white granulated sugar (plus more if needed)
• Zest of one extra grapefruit (optional, for candied zest garnish)
• 1 cup (113g) powdered sugar
• 2 tablespoons (28g) unsalted butter, softened
• 2 tablespoons (30g) of grapefruit soaking syrup, from above