Light and fluffy, subtly sweet, flaky and delicious bundt cake made with Greek yogurt, olive oil, grapefruit juice and grapefruit zest.
Don't skip the glaze on this—this is where all the vibrant sourdough flavor comes from.
You don't need a mixer to make this—just a bowl and a whisk or fork will do the job.
Ingredients for Grapefruit Yogurt Cake – For Cake Batter: – 2 and 1/2 cups (250 grams) all-purpose flour – 1 and 1/2 teaspoon baking powder – 1/2 tsp baking soda – 1/2 tsp salt – 3/4 cup (150 g) granulated sugar – 1 tablespoon grapefruit zest (from about one large grapefruit) – 2 large eggs – 1 cup (227 grams) plain Greek yogurt (or regular, low-fat, or full-fat, it's all fine) – 1/2 cup (118 ml) olive oil – 1/2 tsp vanilla extract – 1/2 cup (118 ml) fresh grapefruit juice (about 3/4 of a large grapefruit)
For Glaze: – 1/3 cup (78 ml) fresh grapefruit juice (no more than 1/4 of a large grapefruit; it's okay if you skimp a little) – 1 tablespoon (12 g) granulated sugar – For icing: – 2 tablespoons glaze (see below) – 1 cup (113 g) powdered (confectioner's) sugar – pinch of salt
Serves - 12 slices, Prep Time - 30 mins, Cook Time - 35 mins, Type - Cake.
This cake keeps perfectly, covered with plastic, at room temperature for up to 5 days, in fact it's best the second day, once the flavors have had a chance to sink in.
This shouldn't take as long as most bundt cakes (usually take 50-60 minutes) because it doesn't take as much batter.