This cake would be an excellent addition to Easter brunch! It wasn’t until about 4 years ago that I started to love grapefruit. I used to always put sugar on top but now I think, the tarter the better. No one ever made me eat it, I just thought I should be eating it. Boy was I right! I could have grapefruit in any form. Not that any of you really care…
This form, in particular, is not tart…just sweet and delicious. I have had orange juice cakes before and this reminded me of it. So make sure you pick up some tasty grapefruits at the store this week…it’ll be a hit!
Pink Grapefruit Yogurt Cake
From Two Peas & Their Pod
3/4 cup plain Greek yogurt
1 cup sugar
Zest of 1 1/2 grapefruits
1 1/2 cups all purpose flour
2 tsps baking powder
1/4 tsp salt
1/2 tsp vanilla
1/3 cup canola oil
1/4 cup fresh squeezed grapefruit juice
2 Tbsp sugar
1/3 cup powdered sugar
2-3 Tbsp fresh squeezed grapefruit juice
Preheat oven to 350 degrees. Spray a baking dish with cooking spray and lightly flour.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, add grapefruit zest to sugar. Mix together until combined and fragrant.
Add the yogurt to the sugar and zest mixture. Whisk in all three eggs until smooth and add vanilla.
Add the flour mixture to the wet ingredients. Mix until incorporated. Add the oil and mix thoroughly.
Pour the batter into the pan. Bake for 25-30 minutes until toothpick comes out clean.
Cool on the cooling rack for 15 minutes.
For the syrup: In a small saucepan, whisk grapefruit juice and sugar over medium heat until the sugar dissolves.
Poke little holes in the cake and drizzle the syrup over the entire cake. Let it soak.
For the glaze: Whisk together powdered sugar and grapefruit juice. When cake has completely cooled, drizzle over the entire cake.