Grapefruit Cake

Early in the pandemic I went on a baking spree because we needed all the comforting things. I also instituted 3pm dessert as a way for us to get out of our respective funks, gather in the kitchen and have something sweet. 

This grapefruit cake came about because Katie insisted that Steve buy a grapefruit on their last shopping trip together before the lockdown. She didn't want to eat it plain, so I Googled dessert recipes and came across this one. It was so, so, so good. Nice and flavorful from the grapefruit with a perfect sweetness thanks to the glaze.

Grapefruit Greek Yogurt Cake
As seen on Sally's Baking Addiction

1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 large eggs
3/4 cup plain, vanilla or citrus Greek yogurt
1 cup packed light brown sugar
1/2 cup vegetable or canola oil
1/4 cup freshly squeezed grapefruit juice, strained
1 1/2 tablespoons grapefruit zest
1 teaspoon pure vanilla extract
seeds scraped from 1/2 of a vanilla bean (optional)

Grapefruit Glaze
1 cup confectioners’ sugar, sifted
2 tablespoons freshly squeezed grapefruit juice, strained
1/4 teaspoon pure vanilla extract

Preheat the oven to 350 and grease a 9×5 inch loaf pan.

Whisk the flour, baking powder, and salt together in a large bowl. In a medium bowl, whisk the eggs. Once combined, whisk in the yogurt, brown sugar, oil, grapefruit juice, zest, vanilla extract, and (optional) seeds. Pour the wet ingredients into the dry ingredients and mix with a large wooden spoon or rubber spatula until combined.  Spread batter into the prepared loaf pan. 

Bake for 45-50 minutes. Baking times vary, so keep an eye on it. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.

Remove the cake from the oven and set on a wire rack. Allow to cool before drizzling with glaze.
For the glaze, whisk the ingredients together and drizzle over cake. Slice and serve. 

Cover and store leftover cake at room temperature for up to 5 days or store it in the refrigerator.