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.
Grapefruit Breakfast Loaf Cake
- 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
- 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.