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Categories:
flour baking powder kosher salt sugar sugar grated grapefruit zest plain yogurt eggs vanilla vegetable oil freshly squeezed grapefruit juice sugar freshly squeezed grapefruit juice
Viewed: 46 - Published at: 5 years agoIngredients
- 1 12 cups all-purpose flour
- 2 teaspoons baking powder
- 12 teaspoon kosher salt
- 1 cup sugar
- 13 cup sugar
- 3 teaspoons grated grapefruit zest (from approximately one large grapefruit)
- 1 cup plain yogurt
- 3 large eggs
- 12 teaspoon vanilla extract (pure, if you have it)
- 12 cup vegetable oil
- 13 cup freshly squeezed grapefruit juice
- 1 cup confectioners' sugar
- 2 tablespoons freshly squeezed grapefruit juice
Method
- Preheat the oven to 350 degrees F. Grease and flour a 8 1/2" x 4 1/4" x 2 1/2" inch loaf pan (standard size).
- Line the bottom of the pan with with parchment paper.
- Sift together the flour, baking powder, and salt into 1 bowl.
- In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, grapefruit zest, and vanilla.
- Slowly whisk the dry ingredients into the wet ingredients.
- Fold the vegetable oil into the batter, making sure its all incorporated.
- Pour the batter into the prepared pan and bake for about 50 minutes, or until a toothpick stuck into the center of the loaf comes out clean.
- Meanwhile, prepare a simple syrup by cooking the 1/3 cup grapefruit juice and remaining 1/3 cup sugar in a small pan over medium heat 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 turn out onto a baking rack over a sheet pan, making sure the cake is turned right side up.
- While the cake is still warm, pour the grapefruit-sugar mixture over the cake and allow it to soak inches Cool completely.
- If using the optional glaze, combine the 1 cup confectioners sugar and 2 tablespoons grapefruit juice and pour over the cooled cake.
- To serve; top slices with strawberries and mint, if you like, or anything else you can conjure up.
