i eat grapefruits (when the are in season) like they are going out of style. to me they are the perfect amount of tart and sweet. a while ago i made ina's lemon yogurt cake. it was delicious as usual. we had been getting a lot of blood oranges at the time and i thought that would be pretty killer to sub in for the lemons with a few adjustments. haven't tried it yet - but it is on the list. then i saw smitten kitchen did a grapefruit yogurt cake based on ina's recipe. needless to say - it had to be made and did not disappoint. grapefruit yogurt cake
adapted from the great one (ina garten)
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt (i used greek style plain)
1 cup plus 1 tablespoon sugar
3 extra-large eggs
zest of two large grapefruits
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed grapefruit juice
for the glaze:
1 cup confectionersâ€™ sugar
2 tablespoons freshly squeezed grapefruit juice (i used a little less - about 1 and a half)
preheat the oven to 350 degrees f. grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. (i would recommend using glass) Line the bottom with parchment paper. (i forgot this part and paid dearly. when i removed the cake from the pan - i lost the bottom!) grease and flour the pan.
sift together the flour, baking powder, and salt into 1 bowl. in another bowl, whisk together the yogurt, 1 cup sugar, the eggs, grapefruit zest, and vanilla. slowly whisk the dry ingredients into the wet ingredients. with a rubber spatula, fold the vegetable oil into the batter, making sure itâ€™s all incorporated. pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
meanwhile, cook the 1/3 cup grapefruit juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. set aside.
when the cake is done, allow it to cool in the pan for 10 minutes. carefully place on a baking rack over a sheet pan. while the cake is still warm, pour the grapefruit-sugar mixture over the cake and allow it to soak in. cool.
for the glaze, combine the confectionersâ€™ sugar and grapefruit juice and pour over the cake.
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