Greek yoghurt, olive oil, grapefruit juice, and grapefruit zest are used to make grapefruit yoghurt cake, a light and soft, slightly sweet, vibrant, and flavorful bundt cake. This recipe’s glaze is crucial because it’s where the dish gets its vivacious citrus taste.
Why this recipe is great
To share this grapefruit cake with you today makes me quite happy. I don’t say that very often, but it’s one of my favourite things to come out of my kitchen in a while. And just to be clear, there are plenty of experiments that turn out terrible in my kitchen, lest you think I’m some sort of superhero. Don’t get me wrong, I don’t share stuff I think are subpar on here.
However, some dishes stand out more than others. They might be distinguished by some novel flavour combination, cooking method, or textural development. All of that is included in this! And when I add that Brian has already asked for it for his birthday this year—after we’ve already gone through two complete cakes in two weeks—I’m not kidding.
This is why:
You can feel good about eating more than one slice of this cake because: (a) you DON’T need a mixer to make it; (b) yoghurt, olive oil, and citrus combine to make a light and airy cake with the most tender crumb; and (c) this cake is a surefire way to brighten up a winter brunch or dinner, when we all need as much help as we can get.
- one 10- to 15-cup bundt pan
- Whisk \sSpatula
- Food scale, glass measuring cup (Always weigh your ingredients for the most precise results!)
- two and a half cups (250 g) of all-purpose flour for the cake batter
- two tablespoons of baking powder
- A half-teaspoon of baking soda
- 0.5 teaspoons of salt
- 150g or 3/4 cup of granulated sugar
- 1/4 cup grapefruit zest (from about one large grapefruit)
- two huge eggs
- Plain Greek yoghurt, 1 cup (227g) (normal, low-fat, or full-fat options are all acceptable).
- Olive oil, 1/2 cup (118ml)
- One-half teaspoon of vanilla extract
- Fresh grapefruit juice in the amount of 1/2 cup (118ml) (about 3/4 of a large grapefruit)
- For the glaze, use 1/3 cup (78 ml) fresh grapefruit juice, or just less than 1/4 of a big grapefruit.
- 12 grammes of sugar granules in 1 tbsp
- Add two teaspoons of glaze to the icing (see below)
- 1 cup (113g) of confectioners’ sugar in powder
- A dash of salt
Regarding the cake batter:
Set oven to 350 degrees Fahrenheit. Extremely well grease a bundt pan with 10 to 15 cups. I use butter; other options include cooking spray and, according to some, sprinkling granulated sugar on top afterward, but I haven’t tried that. Discard the prepared pan.
Mix the flour, baking soda, baking powder, and salt in a medium bowl; place aside.
To liberate the oils from the zest and give your cake more flavour, massage the sugar and grapefruit zest together with your fingers in a big basin until the combination is fragrant.
Whisk together the sugar, eggs, yoghurt, olive oil, vanilla, and grapefruit juice until thoroughly blended.
Stir the flour mixture into the wet mixture only until it is mixed and smooth—do not over-mix. Overmixing will result in a tough crumb, and we want a soft crumb! There may still be a few tiny lumps, but that’s okay.
Scrape the batter into the bundt pan that has been preheated. Smooth the top and tap the pan on the counter a few times to remove any air bubbles.
Bake the cake for 35 to 40 minutes, or until it bounces back when you tap it and a tester inserted in the centre comes out mostly clean or with a few crumbs still attached.
Make the glaze and icing in the meantime:
Glaze: In a measuring cup or bowl that can go in the microwave, combine 1/3 cup fresh grapefruit juice and 1 tablespoon granulated sugar. For about a minute on high, stir until sugar has melted and is boiling. Reserve 2 tbsp of the glaze for the icing; whisk everything together and put aside to cool.
Icing: In a small bowl, combine 2 tbsp of the prepared glaze, the powdered sugar, and salt. Whisk until combined and easily poured. Place aside.
Build the cake:
After the cake has finished baking, immediately use a toothpick or fork to make holes all over the top of the cake. Pour glaze over the hot cake slowly to allow it to absorb. Pour slowly; if you do, the liquid will just run and pool along the sides.
Invert the cake onto a wire rack after letting the glaze soak into the cake for 10 to 15 minutes. To do this, run a spatula along the sides of the cake and the inner tube of the bundt pan to separate them. If the cake does not come out of the bundt pan right away, repeatedly whack the top of the pan with your fist. Let it hang upside down on the rack and it should gradually fall out if that doesn’t work.
Pour the icing on top of the cake after it has been taken out and has totally cooled. Serve!
For up to 5 days, this cake keeps flawlessly when carefully wrapped with plastic and kept at room temperature. In my opinion, the second day, once the flavours have had a chance to meld, is when it tastes the best.