The Scoop
Bright, tender, and just a little unexpected, this grapefruit cake gives the classic citrus cake a more grown-uppersonality.
Fresh grapefruit zest brings plenty of fragrant zing to the soft yogurt-based cake, while agave or honey adds a gentle sweetness without stealing the spotlight. Finish it with a thin grapefruit glaze, fresh mint, and a few pretty citrus wheels, and you’ve got a cake that tastes like sunshine with a little family history baked in.
Ingredients
For the cake:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 large eggs, room temperature
- 1 cup fat-free plain yogurt
- 1/3 cup sugar
- 5 tablespoons grapefruit zest
- 1/4 cup agave nectar or honey
- 1/2 teaspoon vanilla extract
- 1/4 cup canola oil
For the glaze and topping:
- 1/2 cup confectioners' sugar
- 2 teaspoons grapefruit juice, plus more, to taste
- grapefruit wheels, optional, to taste
- fresh mint leaves, optional, to taste
Directions
- Preheat the oven to 350 degrees F.
- Spray a 9-inch round baking pan with cooking spray.
- In a bowl, whisk together the flour, the baking powder, and the salt.
- In a separate bowl, combine the eggs, the yogurt, the sugar, the grapefruit zest, the agave, the vanilla, and the oil.
- Gradually stir the flour mixture into the yogurt mixture until just combined.
- Pour the batter into the prepared baking pan.
- Bake until a toothpick inserted into the center comes out clean, about 25-30 minutes.
- Allow the cake to cool.
- Mix the confectioners' sugar with 2 teaspoons of the grapefruit juice, adding the extra juice, a little at a time, to reach the desired consistency; it should be pourable but not watery.
- Drizzle the glaze over the top of the cake, allowing some of it to flow over the sides.
- Top the cake with the grapefruit wheels and mint leaves and serve.
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