I think I somehow managed to bake more desserts in January then I did in December, which says a lot about my desire to be healthier in 2016.
I should probably start this post by acknowledging February’s presence because I think you are supposed to do that as a blogger.
I’d also like to acknowledge this grapefruit cake. I’d share a piece with you, but it’s been gone since the day I made it. It’s tart and sweet, and reminiscent of a great lemon cake – only grape-fruity instead. If you like grapefruit, you will like this cake. If you like cake, you will like this cake. If you like grapefruit and cake, your head is going to explode over this recipe.
As I was typing this I began wondering why grapefruit are called grapefruit? Last I checked, they aren’t grape-sized, grape-colored, or grape-tasting.
———– this is the part where I started researching grapefruit———
——– this is the part where I realized it had been 15 minutes since I had answered my grapefruit query and I was now reading about the Lithuanian president ——
——this is the part where I question why I was researching the Lithuanian president ——–
——– this is the part where I questioned wether the internet is something I should be allowed to access ——–
It turns out that grapefruit grow in clusters … just like grapes. You learn something new everyday. If you are interested in learning two things today, I can also tell you that the female president of Lithuania (Dalia Grybauskaite) is nicknamed “Iron Lady.”
Now, get yourself off the internet. Go to the store. Buy a grapefruit or two. Go home. Make this cake.
I don’t like to be bossy with my readers, but you really need to do this.
1 1/2C AP flour
2tsp baking powder
1/2tsp kosher salt
1C whole-milk, plain yogurt
1C + 1T sugar
3 extra-large eggs
1T grated grapefruit zest
1/2tsp vanilla extract
1/2C veggie oil
1/3C fresh-squeezed grapefruit juice
Glaze: 1C powdered sugar + 2T fresh squeezed grapefruit juice
Preheat oven to 350.
Grease a loaf pan. Line bottom with parchment paper.
In a large bowl, sift flour, baking powder, and salt.
In a different bowl, whisk together yogurt, eggs, 1C sugar, grapefruit zest, vanilla, and oil.
Add dry ingredients to wet ingredients. Whisk until combined – do not overmix.
Pour batter into prepped pan. Bake at 350 for 45-50 minutes, until a toothpick comes out clean.
Remove from oven.
While the cake is baking, dissolve 1T of sugar in grapefruit juice over medium heat in a small pan. Set aside.
Once cake is cooked, remove from oven and let cool for 10 minutes. Pour over the grapefruit-sugar mixture. Allow to cool completely.
Once cooled, glaze with powdered sugar/grapefruit juice.