When I got my juicer for Christmas, I went out and bought an 18-pound bag of grapefruit. It was an economical choice, really. It was only $8! Why would I spend $2 on 2 grapefruit when I could get so many more for just 6 extra dollars! Unfortunately, I haven’t really eaten too many of them since then. I did juice a few of them, and they made excellent juice. Not at all bitter, and pretty sweet. Everyone would like grapefruit juice if they got to have it like this.
However, I don’t really drink juice too often, so the bag of fruit has just hung out in the meantime. Thus, I was thrilled when I came across the recipe for Grapefruit Yogurt Cake.
Very simple recipe. It takes the zest of one grapefruit and has grapefruit juice drizzled over the top after it bakes. Yogurt (I used 2%) keeps the make tender and moist. An additional grapefruit glaze, which I contemplated not adding, tops it off with a more distinct burst of citrus and sweet.
Although I used large eggs (instead of extra large as the recipe calls for) in this loaf cake, I still had to bake it an extra 9 minutes before the toothpick came out clean. I’m not sure why. I made sure to add the glaze to top the extra-brown edges.
This was a really good cake. It was tender and moist, particularly toward the top where grapefruit juice soaked in. The cake itself had a gentle citrus flavor from the zest – I wouldn’t dare omit it. The grapefruit flavor in this cake wasn’t overwhelming; this was good, because an intense grapefruit flavor might turn some away from it. You got more of a burst of grapefruit flavor from the glaze on top of the cake. For a sharper grapefruit flavor, I’d probably try starting with more grapefruit juice and reducing it to 1/3 cup before I drizzled it on the cake.
Overall, I really enjoyed this cake, and I’ll definitely make it again just as I did this time. I’m not the only one who liked it, though. I got an email that said “that cake was freakin’ delicious”! And that’s what I bake for 🙂