Grapefruit’s strong, sour citrus flavor can be difficult for some people to warm up to. Growing up, my parents had a grapefruit tree in their yard, and as I kid I remember my mom spooning sugar onto fresh cut grapefruit for my snack, which I thoroughly enjoyed. As an adult, I have graduated from this practice, and now love eating them out of hand, unadorned, or tossed in a salad, or used to brighten up a cocktail. They are truly one of my favorite Sunshine State treats. No matter where you fall on the grapefruit spectrum, I think you’ll agree this cake is a winner. The use of yogurt produces a tender crumb, and balances the acidity from the citrus. A little grapefruit/sugar glaze makes it an indulgent brunch treat.
Organic is best when using the zest of citrus.
Add half of the flour to the batter.
Alternate adding the yogurt and the flour.
Spread the batter evenly in the pan.
Grapefruit Breakfast Loaf Cake
Ingredients
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 3 large eggs
- 1 cup sugar
- 4 teaspoons grapefruit zest
- 1 teaspoon vanilla
- 1 stick butter melted
- 1 cup full fat yogurt
- ¼ cup grapefruit juice plus 1 tablespoon sugar
Instructions
- Preheat oven to 350 degrees. Butter a 9 x 4 inch loaf pan and set aside.
- In a small bowl, mix the flour, baking powder and salt.
- Whisk the eggs and sugar in a stand mixer on medium speed until light and fluffy, 3-4 minutes. Add the zest, vanilla and butter and mix, scraping down the sides once.
- Add half of the flour, then half of the yogurt and mix. Add the remaining flour and mix, then the remaining yogurt.
- Scrape into the pan and bake 40-50 minutes until it pulls away from the edges slightly, and feels firm to the touch. Let cool in pan 10 minutes then turn out onto a rack and cool completely.