Because citrus cakes are liiiiiife! You guys, I’m obsessed with all citrus right now, and this grapefruit yogurt cake is everything and more, and it NEEDS to make an appearance at your weekend brunch table. Easter, Mother’s Day, Sunday brunch, I don’t care… Just do it.
A few weeks ago my brother-in-law dropped off an ENORMOUS bag of grapefruits. They have a beautiful grapefruit tree in their backyard that apparently exploded and they have grapefruits up the wazoo! He said, “I don’t care what you do with these, just take them!” #CaliforniaWeatherProblems.
I know, it’s like poor us…70 degrees all year round and our fruit trees are going craaaaazy! Not a bad problem to have. Well, Zach was siked, as he loves grapefruit and actually considers it dessert, sprinkled with a little sugar. I will never understand this. Fruit does not equal dessert, people! Not in my book.
THIS is dessert. Chocolate, cookies, brownies, whipped cream. Yep, THAT is dessert. But to each his own, I guess.
Anyways, I had a giant bag of grapefruits sitting in my kitchen, I had to do something.
Side note: Grapefruits and I haven’t been the best of friends. Let’s just say that one night in my early twenties, I had about 10 too many greyhounds. For those who don’t know, a greyhound is basically a cocktail consisting of grapefruit juice and vodka. Yeah. Let’s just leave it at that.
It was time to mend my relationship with these fruits. And let’s just say, things are headed in the right direction.
I don’t celebrate Easter, but I will definitely be celebrating the weekend with this.
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup greek yogurt
- 1 1/3 cups sugar divided
- 3 eggs
- 2 teaspoons grapefruit zest 1 grapefruit
- 1/2 teaspoon pure vanilla extract
- 1/2 cup vegetable oil
- 1/3 cup freshly squeezed grapefruit juice
- 1/2 cup powdered sugar
- 1-2 tablespoons freshly squeezed grapefruit juice
1) Preheat the oven to 350 degrees. Spray a loaf pan with baking spray and set aside.
2) In a small bowl, sift together the flour, baking powder, and salt. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, grapefruit zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients.
3) With a rubber spatula, fold the vegetable oil into the batter, making sure it's all well incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester inserted in the center of the loaf comes out clean.
4) Meanwhile, cook the 1/3 cup grapefruit juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
5) 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.
6) For the glaze, combine the powdered sugar and grapefruit juice and drizzle over the cake.
Adapted from Ina Garten