grapefruit yogurt cake smitten kitchen

I skipped the glaze. I made it for a Christmas Eve brunch with the inlaws. I made two of them, actually. Like others I omitted the glaze. I skipped the glaze too, but feel that this cake is so light and fluffy and moist you almost don’t need it. :) I also spent a moment really rubbing the grapefruit zest into the sugar to bring that flavor forward more before mixing everything. Thanks for the recipe! The thing is our grapefruits are bitter in taste and the outside is thick. Whoops. Help! but we’ll see what direction it ends up going , This looks so good – I have never baked with grapefruit before but am willing to give it a go! Bless you for this cake! Was I testing recipes for a new cookbook or auditioning one that I fell for at a bookstore? (that should say ‘Steph’ above- not StepWh) sorry! If you want the recipe, it’s here. I always think of them in the winter. Why is oil added last and not incorporated into other wet ingredients? While the cake is still warm, pour the grapefruit-sugar mixture over the cake and allow it to soak in. Add the flour and baking powder and stir until just mixed. And about the frosting I had to used 5 teaspoons of grafruit juice for a cup of confectioners sugar, but it still taste ok to me, my hubby did not like it. Make sure to grease it well so it comes out in one piece! Can anyone do me a favor and post the measurements in grams (or even ounces?)? Ina Garten and “light” are an oxymoron! 1) Can I use whole fat Greek yogurt instead? I had a bit of a problem, anyway, making it, because I read the directions too fast and made a mistake that was fixed afterwards: I added the 1/3 cup grapefruit juice to the wet ingredients for the cake. Just FYI to all you inadvertently negligent cake bakers like me :). (as a side note: I would LOVE to see a post sometime with your photography set up/process – as a photographer that is food-photography challanged, I would love to learn from you. ;o). I’m glad you have enjoyed them I hope you try out the grapefruit version! This cake is so tender! If the paper is rolling in, it’s best to flip it over first. It’s similar though. Save my name, email, and website in this browser for the next time I comment. We made it with nonfat yogurt, and honestly, I can’t imagine it tasting any better! how many lemons did you do? I have made this cake many times over the years, with slight adjustments for altitude given I live in New Mexico. I sing your praises often. I just have one question, although a small detail, about the parchment paper. (But again, the husband wrongly thinks they’ll be funny-tasting.). It was great w/ now icing. maybe as a superbowl treat. okay, so i made this yesterday in a lower sugar, lower fat version – substituting non-fat plain yogurt for the whole fat yogurt, and splenda for the sugar. 1/2 teaspoon pure vanilla extract I have started to get organic fruit & veg boxes delivered every week and received 2 grapefruit’s which I hadn’t a clue what to do with until I found this recipe. I will make this again, paying more attention to the recipe, and I might try it with coconut oil. All I see is bakeries have these as individual slices wrapped in plastic wrap and unrefrigerated. I’d like to invest. I also didn’t want to “waste” the glaze and let it soak in the pan — this is what I do with my lemon poundcake. And I added pink food colouring. Joanne, funny thing- I made this other nights for friends and they raved about it so much (I actually didn’t get to try it bc it was a drop off kinda thing) that I’m making it again for other friends tomorrow… And just about five mins after popping it in the oven I realized I left out the oil this time! I then poured the batter into the loaf tin & put it into the oven & made the glaze. The grapefruit was medium/large. It had a pink confetti topping effect and more grapefruit taste. Something, somehow, just rang a bell–, Jane — Heh, Jocelyn isn’t even her real name. You might want to check out the comment guidelines before chiming in. A few years ago, I made a phenomenal grapefruit meringue. Thank you for sharing! Sorry, your blog cannot share posts by email. First, I made it with blood oranges. I SPILLED about half of the grapefruit juice I needed for the glaze so I subbed in some freshly squeezed orange juice with the remaining grapefruit and it came together nicely. it is a lovely cake; moist, elegant, yet simple. Suggestion…. Thanks for a terrific recipe! I made this yesterday using a 9 inch springform pan (baked it for about 40 minutes)…it was excellent! 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. Too bad I accidentally forgot the yogurt entirely because I got a phone call that distracted me! Would definitely make again. I used Greek yogurt because it was what was in the house and subbed almond extract for the vanilla extract and added maybe a half cup of almonds. 1/2 cup (120 ml) vegetable oil And it doesn’t hurt when the grapefruits used are extra sweet . I can’t wait to make it again! Made this for a Christmas party. Bake the cake for about 30 minutes – checking with a toothpick at 25 minutes. No such trouble with this recipe. I fiddled a bit: replaced one egg with chia gel because our chooks are off the lay (first time I’ve tried this), replaced some flour with almond meal and used low GI sugar, ended up with a very dense cake, not your gorgeous crumb, but it was so tasty, great afternoon tea and I think it will be even nicer tomorrow. I can’t get over how beautiful this cake looks! I really do need to read recipes more carefully. If so, how did it come out? It’s just any type of berry mixed with honey and a little sugar and a pinch of salt heated in the oven at 300 degrees until soft and mashed with a fork. Not sure of any site like you mentioned, but I’d say go with whatever you’d like with it. thanks so much! I just dug out this recipe and made it last night, with one minor addition and one major substitution. It wasn’t too rich and made for a nice, light cake. st. louis gooey butter cake. Slowly whisk the dry ingredients into the wet ingredients. The texture is right on. I once made a riff on this cake with tart cherries (including a tart cherry glaze, yum) for my husband’s birthday but I don’t know about whether someone with higher expectations for a birthday cake might be disappointed by its humble appearance. It’s just right for the summer. I adore this recipe. Removed about 1/8 tsp baking powder. If I give it a go, I’ll make sure to let you know how it turns out! @Dawn – The cherries were probably just too heavy. I am in the midst of falling in love with a man and he loves grapefruit. Cake can be made a day ahead and glazed before serving. I sent the hubby to the supermarket. I skipped the final glaze, however. Grapefruit Yogurt Loaf. I have this theory, or shall we call it a personality disposition, that nothing is ever really perfect. my parents have been nay-saying it the entire time telling me there’s no such thing as loaves with grapefruit but they can’t wait for me to serve it to them. Grease and flour the pan. Added it into my dry ingredients and now the cake is in the oven! Here we balance real food with desserts and healthy snacks making life easy, nutritious and delicious. Delicious and moist! walnut jam cake. I’ve used both kinds of grapefruit (I am very fortunate to have friends in Palm Springs with grapefruit trees) in this recipe and every cake has been successful. In a zigzag pattern pour glaze over cake. and can’t wait to see the result. I finally caved in last night and made a grapefruit curd tart. The limes were fragrant and very very zesty, the cake offered up the crumb you said it would, and with a mound of oh so sweet vanilla ice cream a perfect end to a summer barbecue. I’ve wondered how one could tamper with variations upon it. Heavenly! grapefruit yogurt loaf smittenkitchen.com/2007/01/cake-paradisi. It was a hit! Thanks for the recipe! I’m getting ready to make this Grapefruit Cake now – my tree in Palm Springs is laden with fruit and it needs to be put to good use! Sorry if I missed a comment above that explains it, and thank you for the great recipe!! So glad to scroll down and see that you say it still tastes good!! The yogurt is genius, I think. Stumbling upon THIS… magic. De-licious! It came out wonderfully (even though I burnt the top and sides slightly). LOVE your recipes!! When do you add the juice to the batter? DELICIOUS! 1. shout out for this recipe! In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, grapefruit zest, and vanilla. So, in the original recipe, it was 2tsp lemon zest? I’ll make this again. I tried this with non-fat plain yogurt and lime instead of grapefruits or lemon…. making this with all the ingredients. The grapefruit shows up enough to announce it’s presence but not too brashly and the yogurt makes for a lighter, springier and more coffee-cake like crumb, and best yet, Alex has admitted he was misguided in his lack of faith. Hi Deb – I totally forgot to fold the vegetable oil into the cake (I even put it right on the counter, and I still forgot it!). I too skipped the glaze, and these definitely don’t need it! Everyone’s ovens are different so it’s best to check with 10 minutes left of baking time. This is the 8th(!) Gently pour in 1/2 cup of grapefruit juice, milk, and cooled butter or oil. I love having slices of these citrus yogurt cakes for breakfast. I was a bit skeptical about the grapefruit, but I had some I needed to use up and my mouth was getting tingley eating too many, too many days in a row. I’m excited to try this with orange and a good flavorful olive oil with an orange/honey glaze. I really want to make grapefruit-gettes too! I’ll pass this recipe along to her. I did have a couple issues that I am guessing will not have an ill effect. This is the first time I try a recipe of Smitten Kitchen :), I had three big organic grapefruits in the fridge (for the last ten days!) Overall a fairly easy, delicious, and great recipe, thanks!!! Blood orange, maybe that will get the pink. Deb- what is the reason for adding in the oil later, just curious, is it a pound cake thing, or another baking reason? The color thing is always an issue with grapefruit. Anyway, just wanted to send out that suggestion, and say thank you for your beautiful pictures and writing. Everyone adored it and she is now my personal kitchen hero. Well that is incredible! Set aside. I’ve since made whole lemon cookies and would love to attempt some kind of whole grapefruit cake. This is a greatlooking recipe! If I keep this recipe I would separate the ingredients into For the Cake, Glaze to Soak, Glaze to Top. This cake is moist thanks to the Greek yogurt, and sweet (but not TOO sweet) with a nice tang from the grapefruit. You might try chopping them into smaller bits before flouring them. 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. They are my favorite thing about grapefruit season. Called out in this recipe. Citrus cakes are among our favorite desserts. Once glaze has set, you can slice, serve, and enjoy. Hi there! One day I will make this correctly I swear (and none, I repeat NONE of these blunders are should reflect any fault with the recipe)! ★☆ lime yogurt cake with blackberry sauce. I’m the girl who can’t eat grapefruit by itself but I could totally get down with this cake. It is her thing along with saying “big stir”! Erin — Tempting! Today I had the all the ingredients plus time on my hands since NJ issued a stay at home order. Well the odd drop of glaze made it on my fingers and it was tasty. But wanted to say thank you to you and your readers for the ideas to jazz it up- no syrup a very thin layer of grapefruit curd and cream cheese frosting and quadrupling the recipe to feed the 30 guests will I hope turn it into an occasion cake, but still with cake he so loves. I know there are a lot of recipes for it if you can stand to peel any more of these fruits. May 11, 2020 - This Cardamom Grapefruit Greek Yogurt Cake is perfect for brunch, dessert, you name it! I eat one every morning. Let the cake cool completely while it absorbs the syrup. To receive the latest FMK recipes The day my pan arrived and I was ready to test the recipe I thought to myself… “Do I really HAVE to make a tart with these grapefruits? I have requests to make it again. One, I only had large eggs, rather than extra large. Mine always end up too dark! Thanks! or call them 1st glaze & 2nd glaze? cannot wait until it’s done! Did I see this recipe … Oct 8, 2015 - Why did I make this cake? I might make the icing, but I don’t think it needs it. In the future I might add more of the syrup drizzle and I think I might poke more holes to let that nice grapefruit zip get down a little further into the cake. – My glaze was too thick to pour with only 2tbsp of grapefruit juice but I’d already used the rest for cocktails, so had to thin with water. I just wanted to say I made this recipe as written but replaced the yogurt wth full fat buttermilk, and the results were delicious! People were up in arms about putting yoghurt, not to mention grapefruit, in a cake. My cake didn’t look as pretty as yours though, but I prefer the crispy crust. I think I’ll try this cake with elderflower liquor instead of vanilla. mmmmm! I made this for a (small) potluck, and it was a hit. Hi Christine – The technique and recipe I referenced from Cupcake Bakeshop is supposed to be fantastic: http://chockylit.blogspot.com/2006/01/lemon-lime-grapefruit-curd-filled.html She pairs them with cream cheese frosting. I made this Grapefruit Yogurt Cake recipe in a bundt pan and it was fantastic…thanks! I love the effect of the juice, and I only wish it seeped down even deeper (as the bottom of each slice isn’t quite as moist as the top parts). With one grapefruit sitting in my fridge for a while now, I will give this recipe a try! I’ve only made one other cake with yoghurt, and I remember it having a similar texture – kind of chewy/spongey. Could that be it? Lots of somethings! This is one of my favorite recipes and make it whenever i have an excuse to, my friend is going away to collage in two days and i am going to make her one as a parting gift. Can this be frozen? It provides the tart zing that complements the sweet cake to perfection. I think I preferred the Blood Orange Olive Oil cake on your site (way more citrus flavor, whereas this tastes more like cake with a very subtle hint of citrus) and would sub grapefruit for oranges on that one next time, but this is still quite good. Thank you! I made it with Pomelo zest and Pomelo juice and it turned out wonderful. It took maybe 10 extra minutes to cook through but my oven is sometimes on the low side. My sister doesn’t really like pound cake type cakes but she said that the texture was amazing. I followed the advice of another reader and rubbed the zest into the sugar before combining with the other ingredients. I made this yesterday, with a bigger loaf pan as that’s what I had, and I included the glaze. And I didn’t wait the 10 min for the syrup—just poked holes all over with a toothpick as soon as it came out of the oven, and poured it on. Just baking another now and I’m leaving the zest out of the glaze. This looks like such a moist loaf, can’t wait to try it out! If I thought it was good, let me tell you how amazing it was frozen! First thing I’ve ever made from scratch! The blood orange is a great idea also, and I just happened to pick some up from the farmer’s market today, without a real plan as to what would happen with them. I also love an earlier commentor’s suggestion of Campari. I used an actual grapefruit for the juice, and the flavor comes through pretty well. Needed something to use up all the grapefruits Dad sent me from Florida for Christmas. @Paul, how many lemons did you use? Made this in a 9 1/2″ loaf pan with about the same cooking time and a little extra zest in the batter. The cake was soft, delicious and had that hint of sour that I love from grapefruits. I wanted to mention that your comments about it having a coffee cake-like crumb inspired me to top it with a grapefruit streusel, and I am in no way sad about the result. Any suggestions for subbing w/ clementines? 1 cup sugar, plus 1 Tbsp. Thanks for yet another great recipe. This bread was smelling amazing while I was baking it. I followed the recipe exactly as stated minus the glaze. Well, I was intrigued by this post, so I mentioned it on my facebook status. So moist with the perfect citrus taste. What could i have done wrong? Made this for the second time today — was a huge hit last weekend and so I doubled the recipe to make two loaves. it tastes awesome, maybe not quite as rich as the fattier version, but definitely worthwhile. Everything for this cake recipe can be mixed by hand – no fancy equipment needed! Is there a better way, as I loved this combo! Mar 9, 2017 - [Note: This recipe got fresh photos in 2019.] And just like everyone else, I also did not use the glaze – it’s perfectly good that way. I made it to take to a friend’s house, and eight of us devoured the entire thing in one sitting. That cake looks wonderful though! I omitted the second glaze because, as said above, it was not needed. thanks for this great recipe! Thanks, Deb, for another wonderful recipe! But do I have time to soak cashews for this…? I only had half a cup of yogurt left so I halved the recipe and baked it in a small round Pyrex dish. one for my co-worker’s birthday, 1 for hubby & I (he too is a skeptic of the grapfreuit cake) and one for other co-workers…it smells & looks PERFECT! Unfortunately I have no mini loaf pans… the size adds to their charm. Never mind… I’m not a good reader apparently!! It has grapefruit juice and elderflower liquor. I poked holes in the cake with a chopstick and poured the cooked juice/sugar mixture in to soak. (and learned that my german eggs are bigger… 3 L are fine in Europe, too https://de.wikipedia.org/wiki/Eierkennzeichnung#Gewichtsklassen ), Dang, man! I thought it would have a stronger grapefruit flavor (definitely citrus, but somewhat indistinguishable), but it still was delicious and was a big hit! I need more! Also, Deb, I meant to ask — have you made a whole lemon or whole citrus cake? Thanks for a keeper recipe! I’m wondering if I could swap the yogurt for ricotta… and put it in a cake pan. I did not have yogurt so i substitute it with sour cream and heavy cream (only milk i had on hand). I ended up making it twice in one week. Next time I’m thinking of poking deep vertical toothpick holes into the cake for the syrup to soak in. I made it yesterday, and both my husband and daughter loved it as well. * skipped the glaze. Mine didn’t rise quite as well, but it’s still a light, fluffy, and delicious cake! It seems like a whole grapefruit would have more zest than that. I think the citrus/coconut combo would be nice. Stolen from Smitten Kitchen, Adapted from Ina Garten, Barefoot Contessa. ok, when is the superbowl? Less oil? (Ironically, the lemon yogurt cake actually has more calories/fat than the pound cake, but I … Oh, this comment got a bit over-sized… sorry about that. Sift together the flour, baking powder, and salt into 1 bowl. I could scroll through your comments to see if anyone linked, but I’m too lazy, so here: http://bakingsheet.blogspot.com/2006/10/lime-chiffon-cake.html (!). I also added half a teaspoon of campari into the batter to make the loaf a little more bitter and grapefruit flavored! Beautiful loaves. I do not suggest using all whole wheat flour, as the cake will be pretty heavy and dense. How do you manage to get all these great shots while you are cooking? As for the glaze, the confectioners sugar is supposed to make a second white glaze, just for decoration (that Ina, always ridiculously over the top), the first was just the 1/3 cup juice and a tablespoon granulated sugar, melted together and sort of basted on. I forgot to say: I skipped the glaze and substituted kosher salt for half the same quantity of regular salt. Added about 1 Tbsp yogurt It’s a deliciously moist cake and like others, I didn’t make the glaze. Excellent!! Yogurt for ricotta should be fine. Freeze option: Omit glaze. I just made this cake with brown sugar and goat’s milk yogurt and it is delicious! This time, I added a teaspoon or so of grated ginger — I had the microplane out for the grapefruit and it seemed like a natural pairing. Funny texture but okay. Next up…. The whole thing takes one dish (the blender) and whips together (literally) in a flash. recipe I’ve made from your website since discovering it several months ago, but first time commenting. is to add a little bit of Campari and angostura bitters to anything grapefruit flavored, to bring that sweet bitterness. Long-time reader, first-time commenter, and literally YEARS behind on this recipe, but I just made it as muffins. I baked them in pyrex pans, which may be what made the bottom of the cake turn brown, but did not affect the overall outcome. :) Thank you! Preheat the oven to 350 degrees. :), Your grapefruit cake couldn’t have come at a better time. *best operatic soprano* YUUUUUUUUUUUUUUM! It looks so moist and dense! Removed about 1 Tbsp sugar Tonight I’m trying to make them into cupcakes/muffins. I don’t know what I’ve done wrong but my cake turned out to have this under cook pancake consistency, just dense brick. Cooking novice question! That’s what I have. Ugh, my coconut milk isn’t chilled. I’m currently out of baking powder. You also might like the variant on this cake, the Lemon Yogurt Anything Cake. Yum! Hi Amy, I did the grapefruit recipe too, now I want to do lemon, or blood orange or lime. Oh my goodness. Very moist and yummy cake! 1/2 cup vegetable oil :), And, uh, how about a series on “Cooking for Single Guys – There’s more to life than bologna”. The top of the cake is the best in my opinion because it really gets that kick from the syrup soak and the icing. Unless they’re chocolate, I often find them too, too sweet! I’ve never tried baking with grapefruit either; I think the tartness of the fruit is a little intimidating to experiment with for me. The glaze is key and should never be left out. I made it several times already, and here are my comments: I made it a few weeks ago after you posted on IG. This was an amazing cake! We do have a post on our approach to food photos. I didn’t have oil so I used butter and it turned out awesome, next I am going to try it in a muffin pan and freeze some, this is now one of my favourite recipes. But my major change was using a one-to-one swap of sour cream for the yogurt, simply because I already had two cartons of sour cream in the fridge. Fortunately, I have my own grapefruit tree so I can still make the glaze. Recipe adapted from my Cranberry Orange Bundt Cake. Love the site, love your writing…. Do I use the same amount of butter as oil? thank you for all your recipes, photos, and love of cooking you share! A few notes that might be useful: 3. Still, cant wait to try it out. Just made this but split it into 3 mini loaves. chocolate soufflé cupcakes with mint cream. Grapefruit is correct. I did use the glaze, and it was a perfect compliment to the cake. This is really so delicious (and beautiful)! I was perfect with my cup of tea!!! The lemon flavor just zings the tongue, and my coworkers devoured it this morning. So, we just got 8 inches of snow (Happy April) and it’s still coming down, so of course I want to 1) bake and 2) use citrus. I made this last week. did you just put the lemon in the blender? I discovered your site only recently and knew that I had to try this recipe as soon as I saw it. Thank you!made the cake for Shabbat and it came out delicious. Instructions Zest grapefruit into large mixing bowl, then slice and juice grapefruit. Beautiful color and great flavor. Jan 12, 2018 - We’ve torn into so many grapefruits this month, our fingertips have a near-permanent zest scent, I keep finding tiny juice capsules throughout the apartment and more pertinently, I have becom… Prep Time 30 … The first time I made this I too accidentally threw the juice in the batter (but just added a little more flour to counteract). In a small bowl, sift together the flour, baking powder, and salt. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. This time I had a super extra juicy grapefruit so I decided to not-accidentally add some juice to the batter but also do the juice with sugar poured over the cake. I used greek yogurt and probably a bit more than 1/3c juice since the grapefruit was super juicy. Pour into greased pan/pans and bake at 350 degrees for 45-50 minutes. Description. I just made this and cut a slice while it was still warm because I couldn’t wait! Strangely, the cake still took 75 minutes to cook through! Don’t substitute applesauce for oil – it comes out gummy and not good at all. And therefore even yummier? Has anyone tried it with the cup of yogurt and just two eggs? Thanks for the inspiration!! Upon learning this fun fact about him, I exclaimed, “I make a grapefruit cake!” And it’s true. :). I made this, and it was soooo wonderful! Hi Deb! Got a whole bunch of grapefruits from a friend and made this cake tonight. We use grapefruit bitters in cocktails and sparkling water, and I’m wondering if a couple of shakes along with the vanilla step might add an extra layer of grapefruityness? What container material, refrigerated or unrefrigerated and for how long? You all made me feel better! I love pairing cardamom with citrus. To continue in my must-love-baking mode, a new favorite (quite by accident) that ended up making its way into several Christmas loaves, is this grapefruit yogurt cake. Now that I’ve gushed, do you have any suggestions for lightening this up a bit? Add cake batter to baking pan. Cooks Illustrated tested seems to indicate that cooking destroys the pungency of citrus. Made this today. Perfect! Thanks so much for your review and amazing comment, DeAnna! Heavenly. It’s a very moist and tender cake with a nice light citrus flavor. This recipe is very forgiving! As for the glaze, 2 tbsp will not make it smooth. It sizzled a bit…. Had to bake for 60 minutes to cook through. For the glaze, combine the confectioners’ sugar and grapefruit juice and pour over the cake. If you thought the only way to eat these winter beauties was with a slotted spoon covered with sugar (GASP?! Would it alter baking time ? You really can’t go wrong with bundt cakes… especially when they’re glazed. Before or after glazing? (Makes 1 pound cake-sized loaf) 1 1/2 cups all-purpose flour 2 tsp. BTW, does anyone know of a website where one can go to find what kind of spices and herbs would go with any given food? Sorry if you’ve covered this before- tried looking through previous comments and they were extensive! I love grapefruits as well. I am making cupcakes for our super bowl party and I want to put a dolop of that lemony goodness in the middle…Thanks so much! I’ve never noticed this big stir thing; what does she say it in reference to? Nigella does her “Mother-in-law’s Madeira cake, with yummy lemon and it’s decidedly not light! a nice step away from chocolate too, not that i’m knocking that big C. thanks! However, I love baking with greek yogurt! It really came out so well. ★☆ I bet almond paste, like in the tea cake you made last week, would be awesome in here. It’s real tasty! I knew someone of that name back in the 80’s–worked with her. Is it because i didnt cool it on a baking rack but on a sheet pan? Even though I did that and also used low-fat vanilla yoghurt and flour that already had baking powder in it, it worked!

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