Polenta Pound Cake with Grapefruit | Williams Sonoma

Ingredients

• 1 grapefruit, cut into rounds 1/8 inch (3 mm) thick
• 2 cups (1 lb./500 g) sugar
• 1 cup (8 oz./250 g) sugar
• 1 Tbs. grapefruit zest
• 2 Tbs. fresh grapefruit juice
• 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, melted and cooled slightly
• 2 eggs
• 1/2 cup (4 fl. oz./125 ml) buttermilk
• 1 1/2 tsp. vanilla extract
• 1 1/4 cups (6 1/2 oz./200 g) all-purpose flour
• 1/2 cup (2 1/2 oz./75 g) polenta or cornmeal
• 1 1/2 tsp. baking powder
• 1/2 tsp. kosher salt
• 1/4 tsp. baking soda