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Laney Schwartz
Course Baking, Cake

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup greek yogurt
  • 1 1/3 cups sugar divided
  • 3 eggs
  • 2 teaspoons grapefruit zest 1 grapefruit
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup vegetable oil
  • 1/3 cup freshly squeezed grapefruit juice

For the glaze

  • 1/2 cup powdered sugar
  • 1-2 tablespoons freshly squeezed grapefruit juice

Instructions
 

  • Preheat the oven to 350 degrees. Spray a loaf pan with baking spray and set aside.
  • In a small bowl, sift together the flour, baking powder, and salt. In another bowl, whisk together the yogurt, 1 cup sugar, the 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 well incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester inserted in the center of the loaf comes out clean.
  • Meanwhile, cook the 1/3 cup grapefruit juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
  • When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While 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 powdered sugar and grapefruit juice and drizzle over the cake.

Notes

Adapted from Ina Garten