A delicious citrus cake made with yoghurt and fresh seasonal grapefruit!

Ingredients

CAKE

1 ½ cups all-purpose flour
2 tsp baking powder
½ tsp salt
1 cup plain yoghurt
1 cup plus 1 tbsp sugar
3 free range eggs
1 tbsp grated grapefruit zest
½ tsp pure vanilla extract
½ cup vegetable oil
1/3 cup freshly squeezed grapefruit juice

GLAZE

1 cup icing sugar
2 tbsp freshly squeezed grapefruit juice

Method

1. Preheat the oven to 180 degrees and grease a baking pan. Line the bottom with parchment paper and grease and flour the pan.
2. Sift together the flour, baking powder and salt into a bowl. In another bowl whisk together the yoghurt, 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.
3. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake testr placed in the centre of the loaf comes out clean.
4. Meanwhile cook the 1/3 cup grapefruit juice and remaining 1 tbsp sugar in a small pan until the sugar dissolved and the mixture is clear, set aside.
5. When the cake is done, allow it to cool for 10 minutes. Carefully place a baking rack over a sheet pan. When the cake is still warm, pour the grapefruit-sugar mixture over the cake and allow it to soak in. Cool.
6. For the glaze, combine the confectioners’ sugar and grapefruit juice and pour over the cake.