Hey everyone!
Have I got a treat for you!
Today, I’m excited to share a delicious recipe for grapefruit Greek yogurt cake.
It’s light, zesty, and oh-so-moist! Perfect for dessert or even breakfast.
Trust me, this cake will brighten up your day in no time!
Let’s dive into the recipe!
Suggestions for Ingredient Substitution
All-purpose flour can be replaced with whole wheat pastry flour or a gluten-free all-purpose flour blend for those with gluten sensitivities. Use the same amount as called for in the recipe, but be aware that whole wheat flour may result in a denser texture. For gluten-free flour, add 1/4 teaspoon of xanthan gum per cup of flour to improve texture.
Greek yogurt can be substituted with dairy-free alternatives such as coconut yogurt or soy yogurt for a vegan option. Use the same quantity as specified in the recipe. These alternatives will maintain the moisture and tangy flavor profile while accommodating dairy-free diets.
Brown sugar can be replaced with coconut sugar or a sugar-free sweetener like erythritol for those watching their sugar intake. Use the same amount of coconut sugar, but reduce the quantity by 25-30% if using erythritol, as it’s sweeter than regular sugar. Note that these substitutions may slightly alter the cake’s texture and browning.
Preparation Time | 15-20 minutes |
Cooking Time | 45-50 minutes |
Total Time | 60-70 minutes |
Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2500-2700
- Protein: 40-50 g
- Fat: 100-120 g
- Carbohydrates: 360-380 g
Ingredients
- 1.5 cups all-purpose flour (190g, measured by spooning and leveling)
- 1.5 teaspoons baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 3/4 cup greek yogurt (180g)
- 1 cup tightly packed brown sugar (200g)
- 1/2 cup vegetable or canola oil (120ml, or use melted and cooled coconut oil)
- 1/4 cup freshly squeezed grapefruit juice (60ml, strained)
- 1.5 tablespoons grapefruit zest
- 1 teaspoon vanilla essence
- Seeds from half a vanilla bean
- 1 cup powdered sugar (120g, sifted)
- 2 tablespoons freshly squeezed grapefruit juice (30ml, strained)
- 1/4 teaspoon vanilla extract
Step 1: Prepare the Oven and Loaf Pan
Begin by preheating your oven to 350°F (177°C).
While the oven heats, grease a 9×5-inch loaf pan thoroughly to prevent sticking.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together the flour, baking powder, and salt.
This helps to evenly distribute the leavening agent and ensures an even texture in the final cake.
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk the eggs.
Once they are well combined, gradually whisk in the yogurt, brown sugar, oil, grapefruit juice, zest, vanilla extract, and seeds.
Ensure all ingredients are well mixed to create a smooth, uniform batter.
Step 4: Combine Wet and Dry Ingredients
Pour the wet mixture into the bowl of dry ingredients.
Use a large wooden spoon or rubber spatula to gently mix the two together until just combined.
Be careful not to overmix, which can result in a dense cake.
Step 5: Bake the Cake
Spread the batter evenly into the prepared loaf pan.
Bake in the preheated oven for 45-50 minutes.
Baking times can vary, so check by inserting a toothpick into the center of the cake.
If it comes out clean, the cake is done.
If the top is browning too quickly, cover it loosely with aluminum foil.
Step 6: Cool and Glaze the Cake
Once baked, remove the cake from the oven and place it on a wire rack to cool.
Allow it to cool completely before adding the glaze.
Prepare the glaze by whisking its ingredients together and then drizzle it over the cooled cake.
Slice and serve as desired.
Step 7: Storage Tips
Cover and store any leftover cake at room temperature for up to 5 days.
For a refreshing taste, you can also keep it in the refrigerator.
Enjoy your cake both warm and chilled!