Grapefruit and Yogurt Cake
 

Grapefruit and Yogurt Cake

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Deliciously moist with a tangy flavor from the yogurt and grapefruit. Though this makes a great dessert, it’s also great for breakfast.

SERVING SIZE

makes 1 9-inch loaf

INGREDIENTS

1 ½ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon sea salt

1 cup plain yogurt

1 cup sugar

3 large eggs

2 tablespoons grapefruit juice

1 tablespoon grapefruit zest

1 teaspoon vanilla bean paste (optional)

½ cup butter, melted

Glaze:

1/3 cup grapefruit juice

2 tablespoons honey or sugar

Grapefruit segments (for garnish)

 

INSTRUCTIONS

Preheat the oven to 350 degrees .

Spray a 9-inch loaf pan with nonstick baking spray and line the bottom with parchment paper.
In a small bowl, sift together the flour, baking powder and salt.

In a medium bowl, whisk together the yogurt, 1 cup sugar, eggs, grapefruit juice, zest and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a spatula, fold in the melted butter, until well incorporated. Pour the batter into the prepared loaf pan and bake until a skewer or knife placed in the center of the loaf comes out clean, about 45 minutes.

Meanwhile, cook the ⅓ cup grapefruit juice and honey in a small pan until the honey dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Remove the cake and set it on a baking rack over a sheet pan and while the cake is still warm, pour the grapefruit-honey mixture over the cake and allow it to soak in. Cool.

Garnish with grapefruit segments and serve.

  PRINT VERSION

vegetable plate

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