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Grapefruit Yogurt Cake

Grapefruit Yogurt Cake
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If you’re in search of a dessert that captures the essence of sunshine, look no further than this Grapefruit Yogurt Cake. This delightful treat is not only light and fluffy, but it’s also bursting with the refreshing flavor of fresh grapefruit. The addition of Greek yogurt ensures a moist texture while providing a tangy complement to the citrus notes. This versatile cake is perfect for any occasion—be it a casual brunch or a festive gathering. Its straightforward preparation makes it accessible to bakers of all skill levels, ensuring that you can create an impressive dessert that will leave your friends and family in awe. Enjoy this flavorful cake as a sweet ending to your meal or as a delightful afternoon snack!

Ingredients

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  • 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 (from 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 (for glaze)
  • 1–2 tablespoons freshly squeezed grapefruit juice (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare a loaf pan with baking spray.
  2. In a small bowl, sift together the flour, baking powder, and salt.
  3. In another bowl, whisk Greek yogurt, 1 cup sugar, eggs, grapefruit zest, and vanilla until smooth.
  4. Gradually combine dry ingredients into wet mixture until just mixed; fold in vegetable oil gently.
  5. Pour batter into the prepared pan and bake for about 50 minutes or until a toothpick comes out clean.
  6. While baking, make the grapefruit syrup by heating remaining grapefruit juice with sugar until dissolved.
  7. Once baked, cool cake for 10 minutes before soaking with grapefruit syrup.
  8. Create the glaze by mixing powdered sugar with grapefruit juice; drizzle over cooled cake.

Nutrition

Find it online: https://besthotrecipes.com/grapefruit-yogurt-cake/