smittenkitchen
Grapefruit Yogurt Cake
This 2007 cake felt defiant at the time for honoring grapefruit, but remains a beloved January fixture in my kitchen, perfectly crumbed and not too sweet with a ruby red glow.
👥 10 Servings⏱️ Prep & Cook: 1h 15m👤 deb📖 smittenkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●whisk
- ●saucepan
📝 Preparation Steps
1
Make the cake: Heat your oven to 350°F. Grease a 8 1/2 by 4 1/4 -inch loaf pan. Line the bottom and two long sides of the pan with parchment paper.
2
In a medium bowl, whisk together the flour, baking powder, and salt. In a larger bowl, combine 1 cup of the granulated sugar and the zest and rub them together with your fingertips to extract as much grapefruit flavor as possible. Add yogurt, eggs, and vanilla, if using, to the zest-sugar, whisking to combine. Whisk the flour mixture into the yogurt mixture, then whisk in the oil.
baking powder2 teaspoons(230 grams) plain whole-milk yogurt1 cup(200 grams) granulated sugar1 cup(15 grams) granulated sugar1 tablespoon(120 grams) powdered sugar1 cup(30 ml) freshly squeezed grapefruit juice2 tablespoonscups (195 grams) all-purpose flour1 1/2cup (120 ml) vegetable or another neutral oil1/2cup (80 ml) freshly-squeezed grapefruit juice1/3large eggs3
3
Pour the batter into the prepared pan and smooth it out. Bake for about ⏱️ 50 minutes, or until a cake tester inserted into the center of the loaf comes out clean.
4
Make the syrup: While the cake bakes, combine 1/3 cup grapefruit juice with 1 tablespoon granulated sugar in a small saucepan, stirring it over low heat until the sugar dissolves.
cups (195 grams) all-purpose flour1 1/2(230 grams) plain whole-milk yogurt1 cup(200 grams) granulated sugar1 cupcup (120 ml) vegetable or another neutral oil1/2cup (80 ml) freshly-squeezed grapefruit juice1/3(15 grams) granulated sugar1 tablespoon(120 grams) powdered sugar1 cup(30 ml) freshly squeezed grapefruit juice2 tablespoons
5
When the cake comes out of the oven, transfer it to a cooling rack, then pour or brush the grapefruit-sugar mixture over the whole cake. If it seems to resist absorbing, poking holes in the cake with a toothpick can help it better soak in. Let the cake cool completely on the rack.
6
Make the glaze: Combine the powdered sugar and 2 tablespoons grapefruit juice in a bowl, then drizzle it over the cake.
7
This cake keeps fantastically for three days at room temperature and close to one week in the fridge.
8
To one-bowl the cake recipe: Combine grapefruit zest and sugar in a large bowl and rub the zest into the sugar with your fingers to release the most flavor. Add yogurt, eggs, oil, and vanilla and whisk until evenly mixed. Sprinkle surface with salt and baking powder and whisk until thoroughly combined, and then a few more times, to be extra certain they’re evenly dispersed in the batter. Add flour and mix until it disappears. Continue with baking and glazing instructions above.
(230 grams) plain whole-milk yogurt1 cup(200 grams) granulated sugar1 cuplarge eggs3(15 grams) granulated sugar1 tablespoon(120 grams) powdered sugar1 cup(30 ml) freshly squeezed grapefruit juice2 tablespoonsbaking powder2 teaspoons
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