Fresh Grapefruit Yogurt Cake

January 27, 2018

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

Ingredients

2 1/4 cupsall-purpose flour

3 teaspoonsbaking powder

3/4 teaspoonsalt

1 1/2 cupsGreek yogurt

1 1/2 cupssugar

4eggs

1/2 cupvegetable oil

2 teaspoonsgrapefruit zest

1 teaspoonsvanilla extract

1/2 cuppowdered sugar

1/2 cupfresh grapefruit juice

Preparation

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.