Grapefruit Yogurt Tea Cake
This tea cake is perfect for afternoon tea, breakfast, or dessert. Bright and citrusy. Super delicious. Keeps like a dream. I can't recommend enough that you try it for yourself, just make sure to share it!
Grapefruit Yogurt Cake
Adapted from Smitten Kitchen
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt (greek yogurt is ok)
1 cup plus 1 tablespoon sugar (reserved)
3 large eggs
1 tablespoon grated grapefruit zest (approximately one large grapefruit)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed grapefruit juice
For the glaze: (Optional)
1/2 cup confectioners’ sugar
1 ½ tablespoons freshly squeezed grapefruit juice
1. Preheat the oven to 350°F. Butter a standard loaf pan. Line the bottom with parchment paper, dust sides with flour.
2. Mix together the flour, baking powder, and salt in a medium bowl. In a large bowl, whisk together the yogurt, 1 cup sugar, eggs, grapefruit zest, and vanilla.
3. Slowly whisk the dry ingredients into the wet ingredients.
4. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. (This will look like a lot of oil, it makes the cake oh so moist.)
5. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
6. Meanwhile, heat 1/3 cup grapefruit juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
7. When the cake is finished baking, allow it to cool in the pan for 10 minutes. Carefully remove loaf and place on a baking rack over a sheet pan or plate. While the cake is still warm, pour the grapefruit-sugar mixture over the cake and allow it to soak in. Cool completely.
8. To make the optional glaze, combine the confectioners’ sugar and grapefruit juice in a measuring cup with a pour spout. Pour over the cake. Let set for at least 5 minutes to let the glaze sink in and firm up.
