Grapefruit Greek Yogurt Cake
Ingredients
For the Cake:
- 2 cups all-purpose flour (250 g)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar (200 g)
- 1/2 cup oil (118 ml)
- 3 large eggs, room temp
- 1/3 cup grapefruit juice (80 ml)
- 1 tablespoon grapefruit zest
- 1 teaspoon vanilla extract
- 1 cup greek yogurt (237 ml)
For the Glaze:
- 1 tablespoon butter, softened (15 g)
- 1 small pinch salt
- 1 1/2 cups confectioner's sugar (180 g)
- 1 tablespoon cream or milk
- 3-4 tablespoons grapefruit juice
- 1/2 teaspoon vanilla extract
Instructions
Make the Cake:
- Preheat the oven to 350° F (180° C) and line a 9x5-inch loaf pan with parchment paper.
- First, mix the dry ingredients. In a medium bowl, add the flour, baking powder, baking soda, and salt. Stir with a spoon until well combined.
- Next, mix the sugar and wet ingredients. In a large mixing bowl, add the sugar, oil, and eggs, and whisk until fully combined. Next, whisk in the grapefruit juice, grapefruit zest and vanilla extract. Whisk again until fully combined. Finally, add the greek yogurt and whisk until it is fully incorporated.
- Finally, mix the dry ingredients into the wet ingredients. Add the first half of the flour mixture to the wet ingredients and whisk gently until almost fully combined. Whisk in the second half of the flour and whisk until just fully combined, but be careful not to overmix.
- Pour the batter into the prepared pan and bake at 350° F (180° C) for 50-60 minutes, or until a toothpick inserted into the top of the cake comes out dry. Allow the cake to cool for about an hour before glazing.
Make the Glaze:
- In a medium bowl, add the tablespoon of softened butter and mash it with a fork until it is smooth. Next, add the salt and about 1/2 cup of confectioner's sugar and use a fork to combine it with the butter. Add the tablespoon of cream and mix until smooth. Next, add the remainder of the confectioner's sugar and the grapefruit juice, continuing to mix until smooth. If the mixture is too dry, add another tablespoon of milk or cream. Finally, mix in the vanilla extract.
- Spoon the mixture carefully over the top of the cake to create a thick glaze. If you would like a thinner layer, you can thin the glaze by adding more milk. The cake can be stored at room temperature for up to 3 days, or in the refrigerator for about 4 days.