A stunning cake that will make your taste buds dance and heart sing.
1 ½ cups bobs 1:1 all purpose baking flour
2 teaspoons baking powder
½ teaspoon sea salt
1 cup plain whole milk yogurt
1 cup cane sugar
3 large eggs
3 teaspoons grapefruit zest
1/2 teaspoon vanilla extract
½ cup olive oil
Glaze One
⅓ cup freshly squeezed grapefruit juice
1 tablespoon cane sugar
Glaze Two
1 cup powdered sugar
2 tablespoons grapefruit juice
Preheat the oven to 350 degrees.
Oil an 8 ½ by 4 ¼ by 2 ½ inch pan. Line the bottom with parchment paper. Lightly flour the pan.
Sift the flour, baking powder, and salt into 1 bowl.
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 oil into the batter, making sure it’s all incorporated.
Pour the batter into the prepared pan and bake for about 50 minutes or until a tooth pick inserted into the center comes out clean.
Meanwhile cook ⅓ cup grapefruit juice and 1 tablespoon 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 glaze one over the cake and allow it to soak in. Cool.
For glaze two, combine the powdered sugar and grapefruit juice and pour over the cake.