Though Smitten Kitchen calls it ‘cake’ – excellent either way! We loved the grapefruit and will continue to look for more ways to cook with it – enjoy!
1 1/2 c. flour AND 2 t. baking powder AND 1/2 t. kosher salt
1 c. EACH plain full-fat yogurt AND 1 c. sugar
3 eggs AND 1 T. grapefruit zest AND 1/2 t. vanilla
1/2 c. vegetable oil
For the glaze (not optional!) – 1/3 c. freshly squeezed grapefruit juice AND 1 T. sugar
For the drizzle (optional) – 1 c. icing sugar AND 2 T. freshly squeezed grapefruit juice
Preheat the oven to 350, butter an 8.5 x 4.25 x 2.5 loaf pan, line the bottom with parchment and butter that too.
In a small bowl, whisk together the flour, baking powder and salt and in a larger bowl, whisk together the yogurt, sugar, eggs, grapefruit zest and vanilla. Slowly whisk the dry ingredients into the wet and then use a spatula to fold in the oil, making sure that all is well combined and the oil is well incorporated.
Scrape the batter into your prepared loaf pan and bake for 45 to 50 minutes until the center bounces back to a light touch and a toothpick comes out clean from the highest middle point.
While the loaf is baking, stir together the grapefruit juice and sugar for the glaze in a small pot and cook it on low heat until the sugar dissolves and the mix is clear.
When the loaf is done, leave it to cool and set in the loaf pan for about 15 minutes, then turn it out onto a rack over another pan and slowly pour the glaze over top and allow it to soak in. Leave the loaf to cool completely. This is where I walked away (after slicing it and sharing) – feel free to make the drizzle, perhaps for extra fanciness? but this fabulous loaf really doesn’t need it!