Hello there, lovely little grapefruit cake. Your bright and cheery presence is most welcome today in my kitchen, on my computer, or on my phone…one glance at you never fails to put a smile on my face!
Ok I know you must be thinking: “can you believe this girl? She’s talking to a picture of a cake?” Crazy – perhaps. But I dare you to make this perfectly moist, lip smacking sweet-tart, mostly wholesome confection of spring time goodness and just try not to talk/sing to and about it. I may or may not have danced a little jig upon taking my first bite…..you’ll never know!
I love when a recipe makes you takes steps to add layers of flavor through the cooking process. Steps like rubbing citrus zest into salt or sugar to release the oils from the fruit skin and make the finished product more fragrant. Or a step that calls for brushing a syrup or juice over something hot; causing the liquid to seep into the hot surface and release even more mouth-watering fragrance. This cake recipe is like that. There are steps that can’t be rushed through – otherwise you don’t fully realize the joy of the cooking process and appreciate the contribution of each ingredient to the finished product.
Making this bread was a true cooking experience for me; and I love how with the completion of each step of the recipe, I began to eagerly anticipate the fun I would have in the next step until the cake was finally complete! This type of recipe is what I call cooking therapy – you don’t rush things, just enjoy the process. The ingredients are wholesome enough that you can justify enjoying a slice for breakfast with coffee – or tea in the afternoon as a pick-me-up! It makes a lovely spring dessert too; as it’s light and clean-flavored. If I were you, I’d file this away for an April showers day, or let it be a part of an Easter brunch – you won’t regret it!
Kitchen Tools I used to make this recipe (affiliate links):
- Cooking spray
- Parchment paper
- 1 1/2 cups white whole wheat flour or you can use 3/4 cup white flour and 3/4 cup whole wheat flour
- 2 teaspoons aluminum-free baking powder
- 1/2 teaspoon kosher salt
- 2 tablespoons of finely grated grapefruit zest (I grated on a microplane
- 3/4 cup organic cane sugar I used Florida Crystals Demarara sugar
- 2 large eggs at room temperature
- 1/3 cup extra virgin olive oil
- 1 teaspoon vanilla extract
- 3/4 cup plus 1 tablespoon vanilla Greek yogurt divided
- 8 tablespoons fresh grapefruit juice divided
- 1 tablespoon poppy seeds plus more for garnish
- 1/2 cup powdered sugar
Preheat your oven to 350 degrees F. Line a 9 x 5'' loaf pan with parchment paper (cut to fit the length of pan) and leave the overhang on the long sides of the pan. Spray the insides of pan with cooking spray and set aside.
In a medium bowl, sift together the flour, baking powder and salt. Set aside.
In a small bowl, combine the sugar and grapefruit zest. Use your fingers to rub the zest into the sugar until the mixture is fragrant, about one minute. Set aside.
In a large bowl, combine the eggs, oil, sugar + zest mixture, and vanilla. Beat with a handheld mixer on high speed until the mixture is light and thick, about 4 minutes. Reduce the speed to low and add in half of your flour mixture. Mix until just combined, then add the yogurt, mixing again on low until just combined. Add the remaining half of your flour mixture, followed by 5 tablespoons of the grapefruit juice and 1 tablespoon of the poppy seeds. Mix until just combined, then use a rubber spatula to gently fold in anything that may remain on the sides of your bowl.
Pour the batter into your prepared loaf pan and give it a slight shake to settle the batter into the corners of your pan. Bake for 45-60 minutes until the cake is set and a toothpick comes out clean when inserted into the center of the loaf.
Remove the finished loaf from the oven and set the pan on a wire rack for 15 minutes. Gently poke holes into the top of the loaf and brush 2 tablespoons of the remaining grapefruit juice over the top. Remove the loaf from the pan and take carefully remove the parchment paper. Cool the loaf completely on a wire rack before glazing.
To glaze the cool loaf, combine the powdered sugar, the remaining 1 tablespoon of yogurt and the last 1 tablespoon of grapefruit juice in a small bowl. Whisk until smooth, then spoon the glaze over the loaf.
Store the loaf in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Did you make this recipe? If so, I’d love to hear about it! Leave a comment below or tag a photo of your creation with #sweetcayenne. It’s always fun to connect with you!