Grapefruit Yogurt Cake

Remember the 20 pounds of grapefruit I bought from my neighbor boy  a few weeks ago? Well out of all the grapefruit recipes I’ve experimented with lately, this one takes the cake {no pun intended!}. This grapefruit yogurt cake was sweet with a little kick, which equaled dessert perfection. Or should equal dessert perfection, but I maybe had some {ahem, a lot} for breakfast. So it also equals breakfast perfection I guess you could say!

Ingredients

3/4 cup plain yogurt {can use Greek or regular}
1 cup granulated sugar
Zest of 1 grapefruit
3 large eggs
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla
1/3 cup canola oil

Grapefruit Syrup
1/4 cup freshly squeezed grapefruit juice
2 tablespoon granulated sugar

Grapefruit Glaze
1/3 cup powdered sugar
2 tablespoons freshly squeezed grapefruit juice

Directions

Preheat the oven to 350 F. Grease and flour a 9-inch round cake pan and set pan aside.

Whisk together the flour, baking powder, and salt in a medium mixing bowl. In a separate bowl, combine the grapefruit zest and the sugar, add the yogurt and mix until well incorporated. Whisk in the eggs until smooth, and then add in the vanilla and stir again. Add the dry ingredients to the wet ingredients; mix just until combined. Add the oil and mix until oil is fully incorporated.

Pour the batter into prepared cake pan. Bake for 25, or until toothpick inserted in the middle comes out clean. Let cool for about 20 minutes before removing from the pan.

Meanwhile, make the syrup and glaze. For the syrup, heat the grapefruit juice and sugar over medium heat until the sugar dissolves, whisking frequently.

For the glaze, whisk the powdered sugar and grapefruit juice together in a medium bowl. Add more juice for a runny consistency.

Poke small holes in the cake with a toothpick. Spoon the syrup over the cake and let the cake cool to room temperature. Drizzle glaze over top of the cake and enjoy.