19 March 2013

french yogurt cake with grapefruit

The fastest way to make your day fancier is to make something French.  Fact.  Google it.  Add grapefruit and it's like having brunch on a terrace overlooking the English channel.  Hence, today's recipe.

It's kind of hard to feel fancy with mocha splatters all over your face, so when I got off of work the other day, I took a shower and made this.  Didn't take very long at all, which is important coming off a long shift.  Or any shift.  Let's all just stay home.

for the cake
1 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon kosher salt
1 cup sugar
1 tablespoon finely grated grapefruit zest
3/4 cup whole-milk Greek yogurt
1/2 cup vegetable oil
2 large eggs
1/2 teaspoon vanilla extract

for the glaze
1/4 cup confectioner's sugar
3 tbsp grapefruit juice

Preheat oven to 350°F. Coat a loaf pan (or a mini loaf pan, like I did) with nonstick vegetable oil spray. Dust with flour and tap out the excess.

Whisk 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 3/4 teaspoon kosher salt in a medium bowl. Using your fingers, rub 1 cup sugar with 1 tablespoon finely grated grapefruit zest in a large bowl until sugar is moist. Add 3/4 cup whole-milk yogurt, 1/2 cup vegetable oil, 2 large eggs, and 1/2 teaspoon vanilla extract; whisk to blend.

Fold in dry ingredients until just combined. Pour batter into prepared pan. Bake until top of cake is golden brown, 50-55 minutes. Let your delicious cake cool in pan and on a wire rack for 15 minutes.

Whisk together powdered sugar and grapefruit juice until smooth and drizzle over your cake!

Have a loverly day, pretties!

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