After spending the afternoon picking citrus at my mom’s house this weekend and making delicious and refreshing cocktails (see previous post), I wanted to utilize the grapefruit juice to make a sweet treat. I love citrus desserts, especially in the springtime, so I’m glad I discovered this recipe using very simple and fresh ingredients. This bread is moist, dense, with just a hint of citrus; the grapefruit juice is not overwhelming or too tart. I will definitely make this again to share with my friends and family!
- 1 and 1/2 cups all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 3/4 cup plain Greek yogurt
- 1 cup packed light brown sugar
- 1/2 cup vegetable or canola oil
- 1/4 cup freshly squeezed grapefruit juice, strained
- 1 and 1/2 Tablespoons grapefruit zest
- 1 teaspoon pure vanilla extract
- 1 cup confectioners sugar, sifted
- 2 Tablespoons freshly squeezed grapefruit juice, strained
- 1/4 teaspoon pure vanilla extract
- Preheat the oven to 350°F and grease a 9×5 inch loaf pan (Baker’s Joy, my favorite!)
- Whisk the flour, baking powder, and salt together in a large bowl. In a medium bowl, whisk the eggs. Once combined, whisk in the yogurt, brown sugar, oil, grapefruit juice, zest, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix with a large wooden spoon or rubber spatula until combined. Avoid overmixing.
- Spread batter into the prepared loaf pan. Bake for 45-50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
- Remove the cake from the oven and set on a wire rack. Allow to cool before drizzling with glaze.
- For the glaze, simply whisk the ingredients together and drizzle over cake. Slice and serve. Cover and store leftover cake at room temperature for up to 5 days.