Grapefruit Yogurt Cake
1½ cups all-purpose flour
2 tsp baking powder
½ tsp kosher salt
1 cup plain whole-milk yogurt
1 cup plus 1 Tbsp sugar
3 extra-large eggs
1 Tbsp grated grapefruit zest (one large grapefruit)
½ tsp pure vanilla extract
½ cup vegetable oil
1/3 cup freshly squeezed grapefruit juice
For the glaze
1 cup confectioners’ sugar
2 Tbsp freshly squeezed grapefruit juice
Preheat the oven to 350°F. Grease an 8X4X2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into a bowl. In another bowl, whisk together the yogurt, 1 cup sugar, eggs, grapefruit zest, and vanilla. 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. 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.
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.
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. White the cake is still warm, pour the grapefruit-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze, combine the confectioners’ sugar and grapefruit juice and drizzle over the cooled cake.