I hope that everyone had a good weekend. We had a gorgeous Saturday, followed by a cold and windy Sunday. We thought about going up to the mountains, but with the weather decided to stay home. It was good to be able to get some stuff around the house done that has been over looked, because we had guests the last two weekends. The birthday boy suggested we watch a movie and have popcorn on Sunday afternoon. The movie he picked…..Michael Jackson’s This is It. The kid is a huge Michael Jackson fan. Plus with hockey playoffs being on pretty much 24/7 (at least it seems that way to me), our weekend was full.
I have done more this spring with citrus, than I think I have ever done before. I have done Lemon Bars, Lemony Greek Easter Cookies, Mini Key Lime Cheesecakes, and I made our favorite Key Lime Pie for Easter dessert. I might have a problem, hopefully this isn’t a problem for you. I did make an over the top brownie the other day that is coming soon, so there is still chocolate coming! I just love how light and bright citrus desserts are in the spring.
Last week I ended up with a grapefruit in the house. We aren’t fans of just eating grapefruit, so I wasn’t sure what I was going to do with it. I almost just tossed it right away, but for some reason, I held on to it. I am so glad I did too, because this cake was so good. It was moist, sweet, a little bit tart, with just a hint of grapefruit. I may not enjoy grapefruit on its own, but I loved it in this cake. The glaze is a simple combination of powdered sugar and a little grapefruit juice. You could totally omit this from the cake, but I am not sure why you would!
- 1 1/2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup plain yogurt
- 1 cup sugar
- 3 eggs
- Zest from 1 grapefruit
- 1 tsp vanilla extract
- 1/2 cup coconut oil, , melted (or vegetable oil)
- 1/3 cup freshly squeezed grapefruit juice
- 2 Tbls freshly squeezed grapefruit juice
- Approx 1 cup powdered sugar
- Preheat oven to 350 degrees. Grease an 8 1/2 x 4 1/2 inch loaf pan. Set aside.
- In a large bowl whisk together flour, baking powder, and salt.
- In a separate bowl mix together yogurt, sugar, eggs, zest, vanilla, coconut oil and grapefruit juice. Slowly add flour mixture, stirring until well combined.
- Pour into prepared pan, and bake for 45-50 minutes; until a tester comes out clean.
- Remove from oven and cool on a wire rack.
- To prepare glaze mix together juice and sugar until desired consistency. Add more sugar if necessary.
- Once the cake has cooled, remove from pan, and top with glaze.
Adapted from Ina Garten
Amount Per ServingCalories 346 Total Fat 13g Saturated Fat 10g Trans Fat 0g Unsaturated Fat 2g Cholesterol 57mg Sodium 252mg Carbohydrates 53g Net Carbohydrates 0g Fiber 1g Sugar 34g Sugar Alcohols 0g Protein 5g