Grapefruit Greek Yogurt Cake

• Produce

  • 1 1/2 tbsp Grapefruit, zest

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1 1/2 tsp Baking powder
  • 1 cup Brown sugar, packed light
  • 1 cup Confectioners' sugar
  • 1/2 tsp Salt
  • 1 1/4 tsp Vanilla, pure

• Oils & Vinegars

  • 1/2 cup Vegetable or canola oil

• Drinks

  • 3/8 cup Ruby red grapefruit juice, freshly squeezed

• Dairy

  • 3 4 cup (180g greek yogurt1

• Other

  • seeds scraped from 1/2 of a vanilla bean

Found on sallysbakingaddiction.com

Ingredients

• 1 and 1/2 cups (190g) all-purpose flour
• 1 and 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 large eggs
• 3/4 cup (180g) Greek yogurt1
• 1 cup (200g) packed light brown sugar
• 1/2 cup (120ml) vegetable or canola oil (melted + slightly cooled coconut oil works too)
• 1/4 cup (60ml) freshly squeezed Ruby Red Grapefruit juice, strained
• 1 and 1/2 Tablespoons grapefruit zest
• 1 teaspoon pure vanilla extract
• seeds scraped from 1/2 of a vanilla bean
• 1 cup (120g) confectioners sugar, sifted
• 2 Tablespoons (30ml) freshly squeezed Ruby Red Grapefruit juice, strained
• 1/4 teaspoon pure vanilla extract

Directions

• Preheat the oven to 350°F (177°C) and grease a 9x5 inch loaf pan. Whisk the flour, baking powder, and salt together in a large bowl. In a medium bowl, whisk the eggs. Once combined, whisk in the yogurt, brown sugar, oil, grapefruit juice, zest, vanilla extract, and seeds. Pour the wet ingredients into the dry ingredients and mix with a large wooden spoon or rubber spatula until combined. Avoid overmixing. Spread batter into the prepared loaf pan. Bake for 45-50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil. Remove the cake from the oven and set on a wire rack. Allow to cool before drizzling with glaze. For the glaze, simply whisk the ingredients together and drizzle over cake. Slice and serve. Cover and store leftover cake at room temperature for up to 5 days. I love it cold, so you can store it in the refrigerator too! Make ahead tip: Cake freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.