I tried making this today, am just about to ice it once cooled, then slice it tonight with friends!
The only tricky part was zesting the damn grapefruit!
Grapefruit Yogurt Cake
- 190g plain flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 230g plain whole-milk yoghurt
- 200g sugar [plus 1 tablespoon (13 grams)]
- 3 extra-large eggs
(this was originally a US recipe, apparently their eggs are way smaller, so their “extra large” is probably what we’d consider as medium. Well, that’s what I used, and it looks to have turned out fine…)
- 1 tablespoon grated grapefruit zest (approximately one large grapefruit)
*note that I used two normal sized grapefruit to get enough zest; plus a friend said that one fruit’s worth of zest doesn’t end up tasting much at all in the finished cake.
- 1/2 teaspoon pure vanilla extract
- 120ml vegetable oil
- 80ml freshly squeezed grapefruit juice
For the glaze:
- 120 grams icing sugar
- 2 tablespoons (30ml) freshly squeezed grapefruit juice
Preheat the oven to 180°C/160 fan. Grease & flour an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper.
Sift together the flour, baking powder, and salt into 1 bowl.
In another bowl, whisk together the yoghurt, sugar, eggs, grapefruit zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the centre of the loaf comes out clean.
Meanwhile, cook the 1/3 cup grapefruit juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
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. While the cake is still warm, pour the grapefruit-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze, combine the icing sugar and grapefruit juice and pour over the cake.