Okay, I have to admit something, I'm not a big fan of grapefruit. It's okay, but I can only handle it in small doses. But, when you bake it into a cake, that changes everything. I used my Pomelo Yogurt Cake recipe and just subbed in grapefruit...fantastic! Really, this yogurt cake is awesome and you could use whatever citris fruit you have on hand. :)
Grapefruit Yogurt (or mock pound) Cake
1 1/2 cups gluten free flour blend
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup So Delicious plain coconut yogurt
1 cup plus 1 tablespoon sugar
3 large eggs
zest of 1-2 grapefruits (~1 tablespoon)
1/2 teaspoon vanilla extract
1/3 cup canola oil
1/3 cup freshly squeezed grapefruit juice
for the glaze:
1 cup powdered sugar
~2 1/2 tablespoons freshly squeezed grapefruit juice
Preheat the oven to 350F. Grease a large bread pan. Line the bottom with parchment paper.
Stir together the flour, baking powder, and salt into a bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, the zest, and vanilla. Slowly mix the dry ingredients into the wet ingredients. With a rubber spatula, fold the canola oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 45-50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup grapefruit juice and remaining tablespoon of sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place it on a baking rack over a sheet pan. While the cake is still warm, pour the pomelo-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze, combine the powdered sugar and grapefruit juice and pour over the cake.
This recipe is featured on Cybele Pascal's Allergy Friendly Friday and Real Sustenance's Seasonal Sunday.