Pink Grapefruit Yogurt Cake

pink grapefruit yogurt cake - trust in kimThis pretty cake tastes just as good as it looks. The pink grapefruit flavour is introduced to the cake in several ways – the cake itself contains the zest of the grapefruit; after baking the cake is soaked with a grapefruit syrup, and later it is topped with a grapefruit glaze. The yogurt helps to make the cake moist, and the result is absolutely delicious!

I found this recipe on two peas and their pod blog. I made a very similar recipe a few years ago, called grapefruit olive oil pound cake. Both are amazing, but I prefer using olive oil. The round cake pan used in this recipe looks more special than the loaf pan in my previous recipe, plus the baking time in this one is shorter.

What you need:

  • 3/4 cup plain yogurt (here’s a recipe for homemade yogurt)
  • 1 cup granulated sugar
  • zest of 1 & 1/2 large pink grapefruits
  • 3 large eggs
  • 1 & 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1/3 cup canola oil

For the grapefruit syrup:

  • 1/4 cup freshly squeezed grapefruit juice
  • 2 T granulated sugar

For the grapefruit glaze:

  • 1/3 cup powdered sugar
  • 2-3 tablespoons freshly squeezed grapefruit juice

What you do:

  1. Preheat the oven to 350F. Spray a 9-inch round cake pan with cooking spray, and then dust it lightly with flour.
  2. Whisk together the flour, baking powder and salt in a medium bowl and set aside.
  3. Zest the grapefruit peel into a large bowl and add the sugar. Rub the sugar and zest together with your fingers until it is fragrant.
  4. Mix the yogurt into the sugar and zest using a spatula. Whisk in the eggs, mixing until smooth, and then stir in the vanilla.
  5. Add the flour mixture to the wet ingredients mixing just until the flour is incorporated.
  6. Mix in the oil.
  7. Pour the batter into the prepared cake pan. Bake for 25-30 minutes. Test by inserting a toothpick to see if the cake is done. The cake should  spring back when you touch it lightly in the centre.
  8. Cool on a cooling rack for about 15 minutes before removing the cake from the pan.
  9. While the cake cools, make the syrup and glaze. To make the syrup, place the grapefruit juice and sugar in a small pot; heat until the sugar dissolves. While the cake is still warm, after it has been removed from the pan, you can poke holes all over the top of the cake with a toothpick. Spoon the syrup over the cake.
  10. To make the glaze, in a medium bowl, sift the powdered sugar. Add the grapefruit juice and mix until smooth. Add more sugar or juice to achieve the right consistency. When the cake has cooled to room temperature drizzle the glaze all over the top of the cake.


Grapefruit Olive Oil Poundcake

photo by justin cathcart
photo by justin cathcart

Aside from chocolate desserts, a lemon cake is one of my favourite treats.  Since it’s also a citrus cake I thought I’d give this grapefruit cake a try, and I like it for the same reasons I like lemon cake – it is tart and sweet at the same time, and it is nicely moist.

This is the first recipe I am trying from The Smitten Kitchen Cookbook that my sweetheart gave me.  And everyone who tried the cake liked it!

What you need for the cake:

1 & 1/2 cups flour

2 tablespoons grapefruit zest

1 cup sugar

1/2 cup olive oil

2 large eggs, room temperature

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

2 tablespoons freshly squeezed grapefruit juice

1/3 cup buttermilk or plain yogurt (I used yogurt)

What you need for the syrup:

2 tablespoons sugar

1/3 cup freshly squeezed grapefruit juice

What you need for the glaze: (optional)

1 cup icing sugar

2 tablespoons grapefruit juice

pinch of salt

What you do:

1. Preheat the oven to 350F.  Rub butter in a 9×5 inch pan, then coat it with flour.

2. Combine the grapefruit zest and the sugar in a large bowl.  Rub the zest into the sugar using your fingers to release the oils.

3. Whisk the oil into the sugar mixture until smooth.  Whisk in the eggs one at a time.

4. Combine the flour, baking powder, baking soda and salt. In a measuring cup combine the buttermilk and 2 tablespoons of grapefruit juice.  Add the flour and buttermilk mixtures alternately, beginning and ending with the flour.

5. Pour the batter into the prepared pan, smooth the top down, and tap the pan on the counter to remove air bubbles.  Bake for 45 minute to 1 hour, testing with a toothpick. If the toothpick comes out clean, the cake is done.

6. Let the cake cool for 10 minutes before removing from the pan.  In the meantime, prepare the syrup.

7. In a small saucepan, combine the 2 tablespoons of sugar with 1/3 cup grapefruit juice.  Cook over low heat until the sugar has dissolved.

8. After the cake has cooled for 10 minutes and you have removed it from the pan, place it on a wire rack to cool.  Poke holes in it with a toothpick or skewer, then brush the syrup on top.

9. To make the glaze (although it would be amazing even without the glaze), combine the icing sugar, grapefruit juice and salt in a bowl and whisk until it is smooth.  Pour the glaze over the cooled cake and allow the glaze to drip down the sides of the cake.

photo by justin cathcart
photo by justin cathcart

Thank you Justin for the amazing photos!