Grapefruit yogurt bundt cake: a light and tender crumb, subtly sweet, intensely flavorful cake. Don't skip the glaze on this one - it's where all the vibrant citrus flavor comes from.
Prep Time 30minutes
Cook Time 35minutes
Total Time 1hour5minutes
For the cake batter:
2 1/2cupsall-purpose flour
1 1/2teaspoonsbaking powder
1tablespoongrapefruit zest(from about one large grapefruit)
1cupplain yogurt(Greek or regular, low fat or full fat, it's all fine)
1/2cupfresh grapefruit juice(about 3/4 of one large grapefruit)
For the glaze:
1/3cupfresh grapefruit juice(just over 1/4 of one large grapefruit; it's ok if you skimp a little)
For the icing:
2tablespoonsglaze (see below)
1cuppowdered (confectioner's) sugar
Pinch of salt
For the cake batter:
Preheat oven to 350 degrees F. Grease a 10-15 cup bundt pan EXTREMELY well. I use butter; you can also use cooking spray, and some people say sprinkling granulated sugar in afterwards also helps, but I haven't tried that. Set prepared pan aside.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
In a large bowl, rub the sugar and grapefruit zest together with your fingers until the mixture is fragrant; this releases the oils of the zest and makes your cake extra flavorful.
Add the eggs, yogurt, olive oil, vanilla, and grapefruit juice to the sugar, and whisk it all together until well combined.
Dump the flour mixture into the wet mixture, and stir it all together until smooth and combined -- but do not over-mix. We want a tender crumb, and over-mixing will make it tough! It's ok if there are still a few small lumps.
Scrape the batter into the prepared bundt pan, smoothing out the top and rapping the pan on the counter a couple times to get rid of air bubbles. Bake for 35-40 minutes, until cake springs back when tapped and a tester inserted in the center comes out clean or with a couple crumbs attached.
Meanwhile, make the glaze and icing:
Glaze: Place 1/3 cup fresh grapefruit juice and 1 tbsp granulated sugar in a microwave-safe measuring cup or bowl. Microwave on high until bubbling and sugar has melted, about 1 minute. Whisk together and set aside to let cool; reserve 2 tbsp of the glaze for the icing.
Icing: whisk together 2 tbsp of the prepared glaze, the powdered sugar, and salt in a small bowl until smooth and pourable. Set aside.
Assemble the cake:
When the cake comes out of the oven, immediately poke holes all over the surface of the cake with a toothpick or fork. Slowly pour glaze over the hot cake to soak in. Don't pour too quickly or it will just run and pool down the sides, and that would be sad.
Let the glaze soak into the cake for 10-15 minutes, then run a spatula along the edges of the cake and the inner tube of the bundt pan to separate, and invert the cake onto a wire rack. If the cake doesn't immediately release, bang on the top of the bundt pan with your fist several times. If that doesn't work, just let it sit upside down on the rack and it should eventually fall out.
Once the cake is released and cooled, pour the icing over top. Serve!
This cake keeps perfectly, tightly covered with plastic at room temperature, for up to 5 days. I actually think it's best on the second day, once the flavors have a chance to sink in.Recipe adapted from Smitten Kitchen's grapefruit loaf cake.
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