This delicious cake is tender and moist, with a bright but not sharp citrus flavor.
Course:
Dessert
Cuisine:
American
Servings: 1loaf
Author: Leona Konkel
Ingredients
1 ½cupsflour
2teaspoonsbaking powder
¼teaspoonsalt
zest of 1 grapefruit
1cupsugar
1cupyogurt(2% is fine)
3eggs
½cupvegetable oil
½teaspoonvanilla
Soak
⅓cupgrapefruit juice(you can use more and heat and reduce it to this amount, for more intense flavor)
1tablespoonsugar
Glaze
2tablespoonsgrapefruit juice for glaze
1cuppowdered sugar for glaze
Instructions
Zest grapefruit into large mixing bowl, then slice and juice grapefruit. Add 1 cup sugar, yogurt, eggs, vegetable oil, and vanilla to the large mixing bowl with the zest. Whisk until combined. Add flour (sift if you're concerned for lumps), baking powder, and salt, and stir until just combined. Pour into a greased and floured 8.5x4.5 inch loaf pan. Bake at 350F for about 50 minutes, until a toothpick comes out clean. (Don't be surprised if yours takes more or less time, because sometimes mine takes up to 10 minutes longer).
Meanwhile, combine ⅓ cup grapefruit juice and 1 tablespoon sugar. Heat for 20 seconds in the microwave, then stir to dissolve sugar. Or, heat on stove until sugar dissolves.
Cool cake for 10 minutes, then remove from pan to a wire rack over a baking sheet or cake plate (if you're impatient and don't mind chancing a soggy cake bottom). Drizzle sweetened grapefruit juice on the cake. (Juice will run off.)
Cool at least 1 hour before adding glaze. Combine 2 tablespoons juice and 1 cup powdered sugar. Glaze will definitely run off the cake if cake is still warm.