July 15, 2010

Grapefruit 1/2 Pound Cake

I have to admit: my main reason for making this cake in the first place was to ease my curiosity about grapefruit and cake?? Now, I have to admit: it's about ten thousand times better than I ever could have imagined. With a consistency similar to a pound cake, although not as heavy, hence the 1/2 pound cake ;) this really is topping the charts as one of my favorite new recipes. The citrus hint and lightness makes it the perfect summer treat. Yum!

Grapefruit 1/2 Pound Cake
Adapted from Smitten Kitchen

1 1/2 cups flour
2 tsp. baking powder
1/2 tsp. kosher salt
1 cup vanilla or plain yogurt
1 cup + 1 tbs. sugar
3 large eggs
zest and juice of 1 grapefruit
1/2 tsp. vanilla extract
1/2 cup vegetable oil

Preheat the oven to 350F. Grease and line a loaf pan with parchment for easy removal.

In a food processor, pulse 1 cup of the sugar and the grapefruit zest. This amplifies the grapefruit flavor as it infuses the sugar prior to baking, allowing for an even more rich and decadent cake.

In a large size bowl, sift together the flour, baking powder and salt. In a medium bowl, whisk together the yogurt, grapefruit sugar, eggs and vanilla until mixed. Slowly transfer the wet ingredients into the dry ingredient bowl, whisking as you go until there are no lumps. Then, gently fold in the oil until thoroughly incorporated.

Pour the batter into the loaf pan and bake for 45-50 minutes or until a long toothpick or cake tester comes out clean. Let rest in the pan for 10 minutes before removing and covering in syrup*, enjoy!

*In a small saucepan, whisk together the remaining 1 tbs. of sugar and the juice from the grapefruit (about 1/3 a cup). Allow the juice to thicken into almost a syrupy consistency. Drizzle over the cake for added grapefruit flavor.

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