Fresh Grapefruit Yogurt Cake

Winter is citrus time. This low fat grapefruit cake is a nice change from the traditional lemon. And a beauty at that. 

Photography By Jill Melton | January 27, 2018

Ingredients

  • 2 1/4 cups all-purpose flour
  • 3 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 1/2 cups Greek yogurt
  • 1 1/2 cups sugar
  • 4 eggs
  • 1/2 cup vegetable oil
  • 2 teaspoons grapefruit zest
  • 1 teaspoons vanilla extract
  • 1/2 cup powdered sugar
  • 1/2 cup fresh grapefruit juice

Instructions

1. Preheat the oven to 350 degrees. Butter and sugar a 9 x 5 x 3"  loaf pan, set aside.

2. In a small bowl, sift together the flour, baking powder, and salt. In another bowl, whisk together the yogurt, 1 cup sugar, eggs, oil, grapefruit zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. Pour the batter into the prepared pan and bake for 40-50 minutes, or until a cake tester inserted in the center of the loaf comes out clean.

3. Meanwhile, bring 1/3 cup grapefruit juice and remaining 1/3 cup sugar to a simmer in a small saucepan over medium heat. SImmer 5 minutes or until reduces to a nice glaze.  

4. 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. Poke holes into top of cake with a skewer. While the cake is still warm, pour the grapefruit-sugar mixture over the cake and allow it to soak in. Cool. Yeild 12 slices. 

Tip: How to Ice a Cake Like a Pro

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Ingredients

  • 2 1/4 cups all-purpose flour
  • 3 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 1/2 cups Greek yogurt
  • 1 1/2 cups sugar
  • 4 eggs
  • 1/2 cup vegetable oil
  • 2 teaspoons grapefruit zest
  • 1 teaspoons vanilla extract
  • 1/2 cup powdered sugar
  • 1/2 cup fresh grapefruit juice
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