Grapefruit Yogurt Cake with Citrus Frosting


Grapefruit Yogurt Cake with Citrus Frosting

Saturday - September 2, 2017

Baking birthday cakes for family and friends is one of my all-time favorite things to do. Two years ago I was a bit stuck on what to bake for my mom's May birthday. She's has a sweet tooth just like me (genetics for the win!) and there aren't many desserts that she doesn't like to eat. After weighing about 20 different cake options, I decided to go seasonal and make something citrusy and light.  

I wanted this cake to taste light and delicious, and take her breath away when she saw it. I actually had an image of what her reaction would be when she saw my (not yet created) cake, and anything less than this wouldn’t do. Once I saw this cake on Pinterest I was so excited - now I just had to execute on it. I combined two recipes since I had my heart set on a grapefruit cake. My boyfriend was a gem and helped perfectly cut the citrus for the top (#sousbaker). I loved this cake so much that I made it one weekend later for a summer brunch that I hosted for some of my girlfriends. I'm currently craving a piece now to help me survive this Bay Area heat wave!

Cake recipe from Nutmeg Nanny
Frosting recipe and design from Mr. Apenglow
Yield: one 9-inch cake

For Cake:

¾ cup plain Greek yogurt
1 cup granulated sugar
Zest of 1 ½ pink grapefruits
3 large eggs
1 ½ cups all purpose flour
2 teaspoons baking powder
¼ teaspoon salt
½ teaspoon vanilla
1/3 cup canola oil

For Grapefruit Syrup:
¼ cup freshly squeezed grapefruit juice
2 tablespoon granulated sugar

For the frosting:
1 cup (1 sticks) unsalted butter, room temperature
1 tablespoon very finely grated lemon zest
1 tablespoon fresh orange juice
½ pound confectioners’ sugar
a pinch of salt
one orange, lime and lemon for garnish
fresh mint

1. Preheat the oven to 350F. Spray a 9-inch round cake pan with cooking spray. Dust lightly with flour and set the pan aside.

2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. In a small bowl, add the grapefruit zest to the sugar. Rub together with your fingers until fragrant. In a large bowl, mix together the yogurt, sugar, and zest with large spoon or spatula. Whisk in the eggs next. Mix until smooth and then add in the vanilla and stir again.

4. Add the flour mixture to the wet ingredients. Mix just until flour is incorporated. Make sure not to over-mix here.

5. Add the oil and mix well. It might take a minute to get the oil mixed in, but it will. Pour the batter into your prepared cake pan. Bake for 25-30 minutes, until your cake tester comes out clean and the cake springs back when lightly touched in the center.

6. Cool on a cooling rack for about 15 minutes and then remove from the pan. While the cake is cooling make the syrup.

7. To make the syrup, head the fresh grapefruit juice and sugar in a small sauce pan . Whisk over medium heat until the sugar dissolves.

8. Poke little holes into the cake with a toothpick. Spoon the grapefruit syrup over the cake and let it soak in. Let the cake cool to room temperature and then add the glaze by brushing it or drizzling it over the top of the cake.

9. For the frosting: Beat the butter, orange juice, and lemon zest on high until light and fluffy. Reduce mixer speed to low. Gradually add the sugar and salt. Beat until smooth. Keep at room temperature until you decorate!