Grapefruit Yogurt Cake Recipes

Steps:

• Preheat oven to 350°. Whisk together flour, baking powder and salt. Combine next seven ingredients. Gradually stir flour mixture into yogurt mixture, then pour into a 9-in. round baking pan coated with cooking spray. Bake until a toothpick inserted in center of cake comes out clean, 25-30 minutes. Cool., For glaze, mix confectioners' sugar with enough grapefruit juice to reach desired consistency; drizzle glaze over top, allowing some to flow over sides. Top cake with grapefruit and mint if desired., Freeze option: Omit glaze. Securely wrap cooled cake in plastic and foil; freeze. To use, thaw at room temperature. Prepare glaze; top as directed.

Steps:

• Preheat the oven to 350°F Spray a 9-inch round cake pan with cooking spray. Dust lightly with flour too. Set pan aside.
• In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
• In a small bowl, add the grapefruit zest to the sugar. Rub together with your fingers until fragrant. In a large bowl, mix together the yogurt, sugar, and zest with large spoon or spatula. Whisk in the eggs-you can do all three at once. Mix until smooth and then add in the vanilla and stir again.
• Add the flour mixture to the wet ingredients. Mix just until flour is just incorporated.
• Add the oil and mix well. It might take a minute to get the oil mixed in, but it will.
• Pour the batter into your prepared cake pan. Bake for 25-30 minutes, until your cake tester comes out clean and the springs back when lightly touched in the center.
• Cool on a cooling rack for about 15 minutes and then remove from the pan. While the cake is cooking make the syrup and glaze.
• For the syrup, in a small sauce pan add the grapefruit juice and sugar. Whisk over medium heat until the sugar dissolves.
• For the glaze, in a medium bowl, whisk together the powdered sugar and grapefruit juice. If it is too thick, add more juice, if it is too runny, add more sugar.
• Poke little holes into the cake with a toothpick. Spoon the grapefruit syrup over the cake and let it soak inches Let the cake cool to room temperature and then add the glaze. Drizzle over the top of the cake.

Steps:

• Preheat oven to 350°F. Line an 8 1/2-by-4 1/2-inch loaf pan, preferably metal, with parchment paper, leaving overhang on the long sides, and lightly coat with nonstick spray. Whisk flour, baking powder, and 3/4 tsp. salt in a medium bowl.
• Using your fingers, work grapefruit zest into granulated sugar in a large bowl until sugar starts to clump and mixture is very fragrant, about 1 minute. Add eggs, oil, and vanilla and beat with an electric mixer on high speed until light and thick, about 4 minutes. Reduce speed to low and mix in half of dry ingredients, then mix in 3/4 cup yogurt. Mix in remaining dry ingredients followed by 5 Tbsp. grapefruit juice and 1 Tbsp. poppy seeds. Scrape batter into prepared pan and smooth top.
• Bake cake until top is golden brown and a tester inserted into the center comes out clean, 50 to 60 minutes. Transfer pan to a wire rack. Poke holes in top of cake and brush remaining 3 Tbsp. grapefruit juice over top. Let sit 15 minutes, then run a knife around sides to loosen and use parchment paper to lift cake out of pan and onto rack. Remove parchment and let cool completely.
• Whisk powdered sugar, remaining 1 Tbsp. yogurt, 1 tsp. water, and a pinch of salt in a medium bowl until smooth and drizzle over cake. Sprinkle with poppy seeds and let sit until glaze is set, about 30 minutes.
• Do Ahead
• Loaf can be baked and glazed 3 days ahead. Store airtight at room temperature.