Description
A refreshing grapefruit yogurt cake with a delightful glaze, perfect for any occasion.
Ingredients
Scale
- 2 tablespoons (approx. 6 g) grapefruit zest, fresh
- 1/2 cup (120 ml) freshly squeezed grapefruit juice
- 1/2 cup (100 g) granulated sugar (for grapefruit cordial)
- 2 1/2 cups (313 g) all-purpose flour
- 1/2 cup (48 g) almond flour
- 2 teaspoons baking powder
- 1 teaspoon fine sea salt
- 2 cups (400 g) granulated sugar (for cake batter)
- 4 large eggs, room temperature
- 2/3 cup (160 ml) extra virgin olive oil
- 1 1/2 cups (375 g) whole Greek yogurt
- 1/4 cup (60 ml) freshly squeezed grapefruit juice (for cake batter)
- 2 teaspoons vanilla extract
- 1 teaspoon grapefruit extract (optional)
- 1/4 cup (60 ml) grapefruit cordial (for brushing cake)
- 1 1/2 cups (180 g) powdered sugar (for glaze)
- 4–5 tablespoons (60–75 ml) grapefruit cordial (for glaze)
- Pinch of fine sea salt (for glaze)
- Pink food coloring (optional, for glaze)
Instructions
- Step 1: Prepare Grapefruit Cordial: Combine 1/2 cup (120 ml) freshly squeezed grapefruit juice, 1/2 cup (100 g) granulated sugar, and 2 tablespoons (approx. 6 g) grapefruit zest in a bowl. Allow this mixture to steep to extract deep flavors, forming a fragrant syrup you will drizzle over the cake later.
- Step 2: Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C). Thoroughly grease the bundt pan by coating it with butter and dusting it with flour. This preparation ensures the cake releases smoothly and prevents crumbling when inverting.
- Step 3: Whisk Dry Ingredients: In a separate bowl, whisk together 2 1/2 cups (313 g) all-purpose flour, 1/2 cup (48 g) almond flour, 2 teaspoons baking powder, and 1 teaspoon fine sea salt until evenly mixed. Even incorporation is vital for uniform rising without dense patches.
- Step 4: Mix Wet Ingredients: In another bowl, rub 2 cups (400 g) granulated sugar with 2 tablespoons (approx. 6 g) grapefruit zest to infuse flavor. Then whisk in 4 large eggs until the mixture is smooth and slightly aerated, which helps the cake rise and develop a tender crumb.
- Step 5: Combine Mixtures: Create a well in the center of the dry ingredients and pour in the wet egg and sugar mixture along with 2/3 cup (160 ml) extra virgin olive oil, 1 1/2 cups (375 g) whole Greek yogurt, 1/4 cup (60 ml) freshly squeezed grapefruit juice, 2 teaspoons vanilla extract, and 1 teaspoon grapefruit extract (if using). Gently fold together until just combined; a few small lumps in the batter are acceptable and help retain moisture during baking.
- Step 6: Bake the Cake: Pour the batter into the prepared bundt pan, leveling it gently. Bake for approximately 1 hour or until the cake is golden brown. Check doneness by inserting a toothpick in the center; it should come out with a few moist crumbs, not raw batter. For even cooking, if the cake domes in the middle, reduce the oven temperature by 25°F (14°C) and bake for an additional 10 minutes.
- Step 7: Brush with Grapefruit Cordial: When the cake has cooled slightly, use a skewer or toothpick to poke holes on the top and sides. Brush the cake thoroughly with 1/4 cup (60 ml) grapefruit cordial, allowing it to soak in. This step adds moisture and enhances the citrus flavor throughout the cake. Cool the cake completely before glazing.
- Step 8: Prepare the Glaze: Sift 1 1/2 cups (180 g) powdered sugar into a bowl. Add 4 to 5 tablespoons (60-75 ml) grapefruit cordial and a pinch of fine sea salt. Whisk to combine, adjusting the consistency by adding more cordial 1 tablespoon at a time if the glaze is too thick. The glaze should be drizzle-able but not runny. Optionally, add a few drops of pink food coloring for visual appeal.
- Step 9: Glaze the Cake: Drizzle the prepared glaze evenly over the cooled cake. Allow the glaze to set before serving.
Notes
- Room Temperature: Store in an airtight container at room temperature for up to 2 days to maintain moisture and flavor.
- Refrigeration: Keep the cake in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for best texture.
- Freezing: Wrap the cake tightly in plastic wrap and place in a freezer-safe container. Freeze for up to 3 months. Thaw at room temperature before serving.
- Ensure the bundt pan is well greased with butter and flour to prevent sticking and crumbling when removing the cake.
- If the cake domes at the center, lowering the oven temperature by 25°F (14°C) during the last 10 minutes of baking can help cook it evenly.
- When testing for doneness, a toothpick should come out with moist crumbs, not wet batter, to avoid over or underbaking.
- If the glaze is too thick, whisk in additional grapefruit cordial one tablespoon at a time until it reaches a pourable consistency.
- Check the freshness of your baking powder to prevent a flat cake – expired leavening can impact rise and texture.
- Allow the cake to cool in a draft-free area for at least 30 minutes before inverting to prevent cracking or uneven surfaces.
Nutrition
- Serving Size: 1 slice
- Calories: Not provided
- Sugar: Not provided
- Sodium: Not provided
- Fat: Not provided
- Saturated Fat: Not provided
- Unsaturated Fat: Not provided
- Trans Fat: Not provided
- Carbohydrates: Not provided
- Fiber: Not provided
- Protein: Not provided
- Cholesterol: Not provided