Grapefruit Yogurt Cake
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- 2 c
- unbleached all purpose flour
- 1 Tbsp
- baking powder
- 1/4 tsp
- 1/4 c
- 1 c
- plain whole milk yogurt
- 1/3 c
- vegetable oil
- juice of 1 pink grapefruit or 1/2 cup
- 1 Tbsp
- grapefruit zest
- 3 Tbsp
- icing sugar...i prefer regular sugar
- 1 tsp
1Grease a 10 inch springform pan and line with parchment paper. Set aside.
I like to use my bundt pan as it looks prettier but use what you like.If using a bundt pan grease well and flour.
In a medium bowl, whisk together the flour baking powder and salt to blend.
In a large bowl beat eggs and sugar until eggs are thick and pale yellow. Add the yogurt, oil,1 tbsp of the grapefruit juice, the zest and vanilla.
Stir well to blend.
Add the flour mixture stir to combine.
Pour in pan smoothing the top.
Bake at 350 30 - 40 mins or until top is golden brown and toothpick inserted comes out clean.
Cool on a wire rack. Release the edges with a knife and than release pan sides.
Mix sugar (regular or powdered)and remaining grapefruit juice in a small saucepan. Bring to boil, reduce and simmer for 10 mins or until glaze is slightly thickened. Remove from heat.
Pierce the cake and pour glaze over top.
It is nice if you're serving company to do a nice border with candied citrus strips to decorate plate.