Grapefruit Yogurt Cake | Dorothy Lane Market

Grapefruit Yogurt Cake

PREP TIME 15 mins
COOK TIME 1 hr
SERVINGS 6
Chef Carrie Walters
  • POSTED Aug 20th, 2021
  • BY Chef Carrie Walters

INGREDIENTS

  • 1½ cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp kosher salt
  • 1 cup plain whole milk yogurt
  • 1 cup sugar + 1 Tbsp
  • 3 extra-large eggs
  • 1 Tbsp grated grapefruit zest
  • ½ tsp pure vanilla extract
  • ½ cup vegetable oil
  • ⅓ cup freshly squeeze grapefruit juize

For the Glaze:

  • 1 cup confectioners' sugar
  • 2 Tbsp freshly squeeze grapefruit juice

INSTRUCTIONS

1
Preheat the oven to 350°F. Grease an 8x4x2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
2
Sift together the flour, baking powder, and salt into a bowl.
3
In another bowl, whisk together the yogurt, 1 cup sugar, eggs, grapefruit zest, and vanilla.
4
Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated.
5
Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center comes out clean.
6
Meanwhile, cook the 1/3 cup grapefruit juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves ad the mixture is clear. Set aside.
7
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully remove cake from pan and place on a baking rack over a sheet pan.
8
While the cake is still warm, pour the grapefruit-sugar mixture over the cake and allow it to soak in. Cool.
9
For the glaze, combine the confectioners’ sugar and grapefruit juice and drizzle over the cooled cake.

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Grapefruit Yogurt Cake

Dorothy Lane Market
PREP TIME 15 mins
COOK TIME 1 hr
SERVINGS 6

INGREDIENTS

  • 1½ cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp kosher salt
  • 1 cup plain whole milk yogurt
  • 1 cup sugar + 1 Tbsp
  • 3 extra-large eggs
  • 1 Tbsp grated grapefruit zest
  • ½ tsp pure vanilla extract
  • ½ cup vegetable oil
  • ⅓ cup freshly squeeze grapefruit juize

For the Glaze:

  • 1 cup confectioners' sugar
  • 2 Tbsp freshly squeeze grapefruit juice

INSTRUCTIONS

1
Preheat the oven to 350°F. Grease an 8x4x2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
2
Sift together the flour, baking powder, and salt into a bowl.
3
In another bowl, whisk together the yogurt, 1 cup sugar, eggs, grapefruit zest, and vanilla.
4
Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated.
5
Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center comes out clean.
6
Meanwhile, cook the 1/3 cup grapefruit juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves ad the mixture is clear. Set aside.
7
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully remove cake from pan and place on a baking rack over a sheet pan.
8
While the cake is still warm, pour the grapefruit-sugar mixture over the cake and allow it to soak in. Cool.
9
For the glaze, combine the confectioners’ sugar and grapefruit juice and drizzle over the cooled cake.

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