Grapefruit Yogurt Cake

Hello and welcome! I have a sweet treat today. A citrus cake that is perfect for right now! With fresh grapefruit juice in the cake and glaze, this cake is lightly sweet with just the perfect amount of tartness from the grapefruit. Yogurt also lends a little tang, but it mostly makes this cake super moist. Perfect with a cup of tea, or as a palate cleansing dessert, put this cake to the top of your winter sweets baking list! Let’s do it!

This recipe is adapted from Smitten Kitchen, who has loosely based it on a recipe by Ina Garten. Let’s start by preheating the oven to 350 degrees F. Grease an 8-inch x 4-inch loaf pan. If you have a sticky pan, grease it, then lay parchment in the bottom, then grease and flour. I have a really great USA Pan Pro Line Nonstick Loaf Pan that I use my fingers to grease with butter; I don’t bother to line with parchment. It works great, I have never had anything stick in it.

Grapefruit Yogurt Cake Batter

In a large bowl, sift together the flour, baking powder and salt. In another bowl, add the sugar. Then grate the grapefruit zest directly into the sugar. Use your hands to massage the zest into the sugar until the sugar is very fragrant and slightly wet from the oil in the zest.

Whisk the yogurt, eggs and vanilla into the sugar and zest.

Slowly whisk the dry mixture into the wet mixture.

Then use a silicone spatula to fold the grapeseed or other neutral oil into the batter, make sure the oil is fully incorporated.

Pour the batter into the prepared loaf pan and bake for 50-60 minutes. Start checking for doneness at 45-50 minutes. Cake is done when a cake tester placed in the center, comes out clean.

Meanwhile, in a small pan, cook the 1/3 cup grapefruit juice and remaining 1 tablespoon sugar until the sugar is completely dissolved. Remove from heat and set aside.

When the cake comes out of the oven, let it cool in the pan for 10 minutes.

Then, while the cake is still warm, drizzle the sugar grapefruit mixture over the cake and let it soak in. Let the cake cool for about 30 minutes.

Meanwhile whisk together 1 cup confectioners’ sugar and 2 tablespoons grapefruit juice for the glaze.

Glaze the Grapefruit Yogurt Cake

After about 30 minutes, carefully invert the cake onto a plate, then invert again onto a wire rack. Set the wire rack over a sheet pan, or over a sheet of plastic wrap for easy clean up. Let the cake cool longer if it feels warm to the touch. When the cake is cool, pour the glaze over the top, letting it drip down sides. Let the glaze set then transfer it to a serving plate.

Grapefruit Yogurt Cake

Slightly sweet, super moist and rich in grapefruit flavor, this cake is such a ray of sunshine on a cloudy, cold winter day. I really enjoyed this cake while sipping a cup of herbal tea. A nice afternoon snack. I do love a citrus cake and if your in the mood for something a little different, try Cranberry Orange and Ginger Scones, Semolina Cake with Citrus and Cardamom, or Lemon Cake with Lemon Cream Cheese Frosting. Take care and be well! xo Kelly

Key Equipment

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Grapefruit Yogurt Cake

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Dessert – American

By Adapted from Smitten Kitchen – Serves: 8-10

Prep Time: 20 Minutes – Cooking Time: 50 Minutes – Total Time: ~1 Hour

Slightly sweet, super moist and rich in grapefruit flavor, this cake is such a ray of sunshine on a cloudy, cold winter day.

Ingredients

• 1.5 cups All-Purpose Flour
• 2 tsp. Baking Powder
• 1/2 tsp. Kosher Salt
• 1 cup Plain Whole-Milk Yogurt
• 1 cup Sugar
• 3 Large Eggs
• 1 tbsp. Grated Grapefruit Zest (approximately one large grapefruit)
• 1/2 tsp. Pure Vanilla Extract
• 1/2 cup Vegetable or Grapeseed Oil
• Grapefruit Soak
• 1 tbsp. Sugar
• 1/3 cup Freshly Squeezed Grapefruit Juice
• Grapefruit Glaze
• 1 cup Confectioners’ Sugar
• 2 tbsp. Freshly Squeezed Grapefruit Juice

Instructions

1

Start by preheating the oven to 350 degrees F. Grease an 8-inch x 4-inch loaf pan. If you have a sticky pan, grease it, then lay parchment in the bottom, then grease and flour.

2

In a large bowl, sift together the flour, baking powder and salt. In another bowl, add the sugar. Then grate the grapefruit zest directly into the sugar. Use your hands to massage the zest into the sugar until the sugar is very fragrant and slightly wet from the oil in the zest.

3

Whisk the yogurt, eggs and vanilla into the sugar and zest. Slowly whisk the dry mixture into the wet mixture.

4

Then use a silicone spatula to fold the grapeseed or other neutral oil into the batter, make sure the oil is fully incorporated.

5

Pour the batter into the prepared loaf pan and bake for 50-60 minutes. Start checking for doneness at 45-50 minutes. Cake is done when a cake tester placed in the center, comes out clean.

Grapefruit Soak

6

Meanwhile, in a small pan, cook the 1/3 cup grapefruit juice and remaining 1 tablespoon sugar until the sugar is completely dissolved. Remove from heat and set aside.

7

When the cake comes out of the oven, let it cool in the pan for 10 minutes.

8

Then, while the cake is still warm, drizzle the sugar grapefruit mixture over the cake and let it soak in. Let the cake cool for about 30 minutes.

Grapefruit Glaze

9

Meanwhile whisk together 1 cup confectioners' sugar and 2 tablespoons grapefruit juice for the glaze.

10

After about 30 minutes, carefully invert the cake onto a plate, then invert again onto a wire rack. Set the wire rack over a sheet pan, or over a sheet of plastic wrap for easy clean up. Let the cake cool longer if it feels warm to the touch. When the cake is cool, pour the glaze over the top, letting it drip down sides. Let the glaze set then transfer it to a serving plate.

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