It’s grapefruit season, and I got it in my head to make a grapefruit cake. As I searched around the internet for ideas, I was surprised to find that there weren’t many recipes available. And the reviews for the ones that did exist almost universally referenced very subtle grapefruit flavor. I wanted intense grapefruit flavor, so I set about making my own. It’s a good thing I had a load of grapefruit, because it took many iterations, but eventually my husband declared “You’ve nailed it!”.
Guessipe
- 1 cup sugar
- 1 TBSP grapefruit zest
- 3/4 cup plain Greek yogurt
- 1/4 cup grapefruit juice
- 3 eggs
- 1 tsp vanilla
- 1 1/2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup vegetable oil
GLAZE
- 1 cup powdered sugar
- 2 TBSP grapefruit juice
- 1 tsp grapefruit zest
SYRUP
- 1/3 cup sugar
- 1/3 cup grapefruit juice
- 1 tsp grapefruit zest
Rub 1 TBSP of grapefruit zest into 1 cup of sugar. Whisk in yogurt, grapefruit juice, eggs, and vanilla.
In a separate bowl, whisk together flour, baking powder, and salt.
Whisk the flour mixture into the wet mixture. Then whisk in the vegetable oil.
Pour the batter into a parchment-lined loaf pan. Bake a 350 degrees F until a toothpick inserted into the center comes out clean (about 1 hour). Allow to cool for 10 minutes, then remove from pan and allow to cool completely.
Whisk 1 cup of powdered sugar with 2 TBSP grapefruit juice and 1 tsp grapefruit zest. Drizzle the glaze over the cooled cake.
Combine 1/3 cup sugar, 1/3 cup grapefruit juice, and 1 tsp grapefruit zest in a small saucepan. Stir over medium heat just until it comes to a simmer. Slice the cake and brush both sides of each slice with the syrup.
