Pink Grapefruit Cake
I suppose if I really like something, it sure won’t be a secret here. Grapefruit is one of those things. I’m not sure why, but I think it’s delectable in a dessert, especially this one. The cake is light, moist, with just the right amount of citrus and sweet, but just sweet enough, nothing that’s going to hurt your teeth. The additions of the grapefruit syrup and glaze are superb, in all respects, the icing on the cake. I think I could have drank all that syrup on my own, but for once I showed a little restraint.
So, as with all grapefruit desserts, if you like grapefruit, you’ll love this, and if not, I can’t make any promises. The taste is subtle, but it still might be too much for an un-enthusiast, like the man I married. Obviously, that doesn’t stop me from making it.
Oh, and I think my favorite part of preparing the cake was rubbing the zest into the sugar. My hands smelled heavenly for hours. Seriously, I should do that more often. Just because.
Pink Grapefruit Yogurt Cake
recipe from Two Peas and Their Pod
- Prep Time: 20 minutes.
- Cook Time: 30 minutes.
- Ready in 50 Minutes.
- Makes: 10 Servings
- FOR THE CAKE:
- 3/4 cup plain Greek yogurt
- 1 cup sugar
- zest of 1-1/2 pink grapefruits
- 3 eggs
- 1-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
- 1/3 cup canola oil
- FOR THE GRAPEFRUIT SYRUP:
- 1/4 cup freshly squeezed grapefruit juice
- 2 tablespoons granulated sugar
- FOR THE GRAPEFRUIT GLAZE:
- 1/3 cup powdered sugar
- 2-3 tablespoons freshly squeezed grapefruit juice
- Preheat the oven to 350 degrees. Spray a 9-inch round cake pan with cooking spray. Dust lightly with flour too. Set aside.
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- In a small bowl, add the grapefruit zest to the sugar. Rub together with your fingers until fragrant. In a large bowl, mix together the yogurt, sugar and zest with large spoon or spatula. Whisk in the eggs. Mix until smooth and then add in the vanilla and stir again.
- Add the flour mixture to the wet ingredients. Mix just until flour is incorporated.
- Add the oil and mix well. It might take a minute to get the oil mixed in, but it will.
- Pour the batter into the prepared pan. Bake for 25-30 minutes, until your cake tester comes out clean and the cake springs back when lightly touched in the center.
- Cool on a cooling rack for about 15 minutes and then remove from the pan. While the cake is cooling make the syrup and glaze.
- For the syrup, in a small saucepan add the grapefruit juice and sugar. Whisk over medium heat until the sugar dissolves.
- For the glaze, in a medium bowl, whisk together the powdered sugar and grapefruit juice. If it is too thick, add more juice. If it is too runny, add more sugar.
- Poke little holes into the cake with a toothpick. Spoon the grapefruit syrup over the cake and let it soak in. Let the cake cool to room temperature and then add the glaze. Drizzle over the top of the cake.