Pink Grapefruit Yogurt Cake

Citrus season is almost here as the weather gets colder and produce from the southern side of America begins to stock up in out local grocery store. Yes that’s right. I’ve made this beautiful grapefruit dessert! Although the actual fruit is sour, however, when made into a dessert, the sour taste of the fruit plays very well with the sugars in the cake. It almost reminds me of lemon bars, yet a cake version that is slightly more sweeter than sour. For those of you who are willing to try this awesome citrus yogurt cake, this is the thing for you. Be warned. It might be all gone the second you serve it at the dinner table. Happy eating~ 🙂 601623_753777197984643_752583857_n

 

Pink Grapefruit Yogurt Cake

  • Servings: 10-12
  • Time: 50 minutes
  • Print

For the Cake:

3/4 cup plain Greek yogurt

1 cup granulated sugar

Zest of 1 1/2 pink grapefruits

3 large 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
  1. Preheat the oven to 350F. Spray a 9-inch round cake pan with cooking spray. Dust lightly with flour too. Set pan aside.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. 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-you can do all three at once. Mix until smooth and then add in the vanilla and stir again.
  4. 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.
  5. Pour the batter into your prepared cake 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.
  6. For the syrup, In a small sauce pan add the grapefruit juice and sugar. Whisk over medium heat until the sugar dissolves.
  7. 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.
  8. 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.

Adapted from Smittens Kitchen

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