Grapefruit Yogurt Cake Recipes

GRAPEFRUIT YOGURT CAKE

Grapefruit Yogurt Cake image

We eat grapefruit for breakfast and in winter fruit salads-why not for dessert? Here's a sweet-tart cake that's easy, delicious and one of a kind. Oh, and healthy, too! -Maiah Miller, Montclair, Vermont

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 12 servings.

Number Of Ingredients 15

Ingredients

1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3 large eggs, room temperature
1 cup fat-free plain yogurt
1/3 cup sugar
5 tablespoons grated grapefruit zest
1/4 cup agave nectar or honey
1/2 teaspoon vanilla extract
1/4 cup canola oil
GLAZE:
1/2 cup confectioners' sugar
2 to 3 teaspoons grapefruit juice
Grapefruit wheels and fresh mint leaves, optional
Fresh mint leaves

Steps:

Preheat oven to 350°. Whisk together flour, baking powder and salt. Combine next seven ingredients. Gradually stir flour mixture into yogurt mixture, then pour into a 9-in. round baking pan coated with cooking spray. Bake until a toothpick inserted in center of cake comes out clean, 25-30 minutes. Cool., For glaze, mix confectioners' sugar with enough grapefruit juice to reach desired consistency; drizzle glaze over top, allowing some to flow over sides. Top cake with grapefruit and mint if desired., Freeze option: Omit glaze. Securely wrap cooled cake in plastic and foil; freeze. To use, thaw at room temperature. Prepare glaze; top as directed.

Nutrition Facts : Calories 187 calories, Fat 6g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 159mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

GRAPEFRUIT-POPPY SEED LOAF CAKE WITH YOGURT GLAZE

Grapefruit-Poppy Seed Loaf Cake with Yogurt Glaze image

A perfect anytime loaf cake with unexpected grapefruit flavor, made with oil so it keeps a long time and stays moist.

Provided by Claire Saffitz

Categories Bon Appétit Cake Grapefruit Winter Poppy Dessert Bake Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Makes one 8 1/2-by-4 1/2-inch loaf

Number Of Ingredients 13

Ingredients

Nonstick vegetable oil spray
1 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon kosher salt, plus more
1 tablespoon finely grated grapefruit zest
1 cup granulated sugar
2 large eggs, room temperature
1/3 cup vegetable oil
1 teaspoon vanilla extract
3/4 cup plus 1 tablespoon plain Greek yogurt
8 tablespoons fresh grapefruit juice, divided
1 tablespoon poppy seeds, plus more for sprinkling
1/2 cup powdered sugar

Steps:

Preheat oven to 350°F. Line an 8 1/2-by-4 1/2-inch loaf pan, preferably metal, with parchment paper, leaving overhang on the long sides, and lightly coat with nonstick spray. Whisk flour, baking powder, and 3/4 tsp. salt in a medium bowl.
Using your fingers, work grapefruit zest into granulated sugar in a large bowl until sugar starts to clump and mixture is very fragrant, about 1 minute. Add eggs, oil, and vanilla and beat with an electric mixer on high speed until light and thick, about 4 minutes. Reduce speed to low and mix in half of dry ingredients, then mix in 3/4 cup yogurt. Mix in remaining dry ingredients followed by 5 Tbsp. grapefruit juice and 1 Tbsp. poppy seeds. Scrape batter into prepared pan and smooth top.
Bake cake until top is golden brown and a tester inserted into the center comes out clean, 50 to 60 minutes. Transfer pan to a wire rack. Poke holes in top of cake and brush remaining 3 Tbsp. grapefruit juice over top. Let sit 15 minutes, then run a knife around sides to loosen and use parchment paper to lift cake out of pan and onto rack. Remove parchment and let cool completely.
Whisk powdered sugar, remaining 1 Tbsp. yogurt, 1 tsp. water, and a pinch of salt in a medium bowl until smooth and drizzle over cake. Sprinkle with poppy seeds and let sit until glaze is set, about 30 minutes.
Do Ahead
Loaf can be baked and glazed 3 days ahead. Store airtight at room temperature.

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