Then look no further. This delicious cake is light and tasty with a hint of grapefruit.
Even those who are not "big grapefruit fans" enjoyed this cake.
At least that's what they told me :)
The cake is quite healthy to begin with, but I of course couldn't leave well enough alone. I
Pink Grapefruit Cake - Adapted from Two Peas
3/4 C Greek Yogurt (or buttermilk)
3/4 C sugar
Zest of 2 grapefruits
1 1/2 C white wheat flour
2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. vanilla
1/3 C applesauce
1/4 C grapefruit juice
2 T sugar
1/3 C powdered sugar
2-3 T grapefruit juice
Begin by mixing together the white wheat flour, baking powder and salt.
Zest two grapefruits and place the zest in a bowl with the sugar.
Then, rub the zest along with the sugar between your fingers to really bring out the grapefruit scent.
Then add the yogurt or the buttermilk to the sugar/zest mixture.
Mix in the eggs and applesauce.
Combine the wet ingredients with the dry ones and mix until just moist.
Pour into a greased 9-inch cake pan.
Then, bake at 350 for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 15 minutes.
While it cools, prepare the syrup and glaze.
First, for the syrup, combine sugar and grapefruit juice in a saucepan and heat until sugar is dissolved, lightly boiling for about 1 minute.
For the glaze, combine the grapefruit juice with powdered sugar. If it's too runny, add more sugar to achieve the desired consistency.
Then, remove the cake from the pan and allow it to cool just a little more.
When cooled, use a toothpick to poke holes in the top of the cake.
Then, carefully spoon the syrup over the top of the cake so that it soaks down into the holes.
Let the cake cool completely.
Finally, drizzle the glaze over the top of the cake before serving.
You can't see the glaze one mine because I added it when the cake was to warm... so it melted. Lesson learned: wait until the cake is cooled. Do not be impatient.
This recipe is linked to: