Grapefruit yogurt cake

I've had a grapefruit multiplication problem of late. I bought a dozen of them a few weeks ago, and while I've had almost one a day since, there's a mysterious handful left in my kitchen that just never goes away.

In a mild attempt at a citrus cull, I looked around for some grapefruit-themed recipes. I finally found this one, a Barefoot Contessa take on a slightly healthier pound cake, and opted to give it a go. I believe the original recipe calls for lemon, but grapefruit worked well, and I'd imagine good luck would follow with limes or even orange.

The result is a nicely textured cake that doesn't use any butter. It's moist and slightly sweet, with a good grapefruit flavour, though not as strong as I had hoped. I didn't make the glaze, because I found the grapefruit sugar mixture poured on when the cake's still warm to be enough.

Grapefruit Yogurt Cake
Adapted loosely from Ina Garten and found on Smitten Kitchen

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup plus 1 tablespoon sugar
3 extra-large eggs
3 teaspoons grated grapefruit zest (approximately one large grapefruit)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed grapefruit juice

For the glaze:
1 cup confectioners’ sugar
2 tablespoons freshly squeezed grapefruit juice

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.

Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, grapefruit zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. 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.

Meanwhile, cook the 1/3 cup grapefruit juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

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, pour the grapefruit-sugar mixture over the cake and allow it to soak in. Cool.

For the glaze, combine the confectioners’ sugar and grapefruit juice and pour over the cake.