Pink Grapefruit Yogurt Cake

Thank you for all the suggestions for my Mom's birthday dessert. Life as suddenly become one fun filled event after another! I can't complain.... no complaining here! 

This pink grapefruit cake is the perfect combo of tart and sweet. Muddling the sugar with the zest created an aroma of pure goodness.... pure pure goodness. 

The cake requires no mixer ( added plus in my book) and stayed moist and delicious two to three days after the celebration. The grapefruit glaze made sure of that! 

Pink Grapefruit Yogurt Cake


My mom loved it and we had a great dinner to celebrate her birthday. Leading to a great weekend with wonderful friends....Wow I am one lucky gal! (did I just say gal?) I must be giddy with excitement.

Pink Grapefruit Cake
From The Greystone Bakery Cookbook
Makes one 10-inch cake bundt cake

Ingredients

2 cups all-purpose flour

1 Tablespoon baking powder

1/4 teaspoon salt

2 eggs

3/4 cup granulated sugar

1 cup plain whole milk yogurt

1/3 cup vegetable oil

Juice and zest of 1 pink grapefruit.  About 1/2 cup of juice and 1 Tablespoon of zest.  

1 teaspoon vanilla extract

3 Tablespoons powdered sugar

  

Position a rack in the center of the oven and preheat the oven to 350 degrees F.  Grease any bunt pan with butter and a little bit of flour.

In a medium bowl, whisk together the flour, baking powder and salt to blend.  

Muddle together the zest and the sugar. Make sure to pause and enjoy the colors and smells of the flavored sugar. (it is that good!)

In a large bowl, beat the eggs and grapefruit sugar until the eggs are thick and pale yellow.  Add the yogurt, oil, 1 Tablespoon of grapefruit juice and vanilla extract.  Stir well to combine.  Add the flour mixture and stir to combine.  

Pour the batter into the prepared pan, smoothing the top even.  Bake for 30-40 minutes, or until the top is golden brown and a wooden skewer comes out clean when inserted near the center.  Place the pan on a wire rack for 10 minutes to cool.  Run a knife around the edge of the pan to loosen the cake  Release and remove the pan sides.  Cool completely on the wire rack.  

In a small saucepan, combine the powdered sugar and the remaining grapefruit juice and bring to a boil  Reduce the heat to a simmer and cook, stirring,until the glaze is slightly thickened. It took about 10 to 15 minutes.  

Invent the cake onto a serving plate.  Pierce the cake all over the top with a skewer and pour the warm grapefruit slowly over the cake. 

Store at room temperature, wrapped well for 2 days.

Eat and smile. I did knowing that my family and friends enjoyed something made from scratch just for them!

Time to get Dirty.... and  approved by our good friend Taco!