Author Notes
A classic go-to every-day cake. While it takes a bit of time to bake (being so moist and dense), it comes together in a flash and has incredible texture and an intense tart citrus flavor. This cake is incredible eaten cold after a few days, or toasted with a drizzle of thick raw cream. It also plays perfectly as a foundation recipe for many substitutions (a mix of sour cream, buttermilk, plain milk, or creme fraiche can stand in for part of the yogurt; switch in any citrus you like or a combination of a few; make it sweeter or less sweet to taste; add poppy seeds or toasted shredded coconut to the batter for crunch). —Posie (Harwood) Brien
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Ingredients
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1 1/2 cups
flour
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2 teaspoons
baking powder
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1/2 teaspoon
kosher salt
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3
eggs
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1 tablespoon
grated grapefruit zest
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1/2 teaspoon
vanilla extract
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1/2 cup
vegetable oil (or olive oil for a fruitier tasting cake)
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1/3 cup
freshly squeezed grapefruit juice
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1/4 cup
milk
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1/4 cup
creme fraiche
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1/2 cup
Greek yogurt
Directions
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Preheat the oven to 350°F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
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Sift together the flour, baking powder, and salt in bowl.
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In a separate bowl, whisk together the yogurt, creme fraiche, milk, 1 cup sugar, the eggs, grapefruit zest, and vanilla.
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Slowly whisk the dry ingredients into the wet ingredients. Fold the vegetable oil into the batter, making sure it’s all incorporated.
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Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean. It may take closer to an hour but check at 50 minutes.
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Right before the cake is ready, cook the 1/3 cup grapefruit juice and remaining 1 tablespoon sugar in a small saucepan or skillet over medium heat until the sugar dissolves and the mixture is clear. Set aside.
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When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, poke tiny holes into the cake using a skewer or chopstick and pour the grapefruit-sugar mixture all over the cake and allow it to soak in. Cool.
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