hana — Because 1 cup of flour clocks in at between 120 and 130 grams. Stumbling upon THIS… magic. (that should say ‘Steph’ above- not StepWh) sorry! Thanks! Husband not only liked it, he ate most of the loaf and made a special trip to the store to buy more grapefruit and yogurt so I can make this again. I used fat-free greek yogurt instead of the whole milk yogurt, as well as coconut oil instead of the vegetable oil….. added a hint of the islands and was so delicious!!! Carefully pour wet ingredients into large bowl of dry ingredients. Having divided the batter into two miniature loaves, one for us and one for friends, I skipped the glaze due to nothing but laziness, though in truth it doesn’t need it for anything but show. 1 tablespoon grated grapefruit zest (approximately one large grapefruit) I made two of them, actually. Highly recommended. Done. The cake rose beautifully and didn’t spill over the edges of the pans. i may have to try that this weekend. Mmm, that sounds interesting. Bless you for this cake! I made this recipe earlier today and it turned out SO well. And so yummy! But when grapefruit is used in cake, it takes on a whole new form.… Butter milk or sour cream instead of yogurt? I made it (with just one modification – I zested the grapefruit into the sugar and worked it in to get the oils all incorporated in the sugar), and it was just delightful. I just want to say that I love love love your recipes, their photographs and your style is so, dare I say, accessible.That being said, I love grapefruit and I am going to try this today. for a nice garnish– “brulee” some citrus segments before serving. Upon learning this fun fact about him, I exclaimed, “I make a grapefruit cake!” And it’s true. We do have a post on our approach to food photos. First, I made it with blood oranges. {{eyes the other four}}. Mmmm! YUM! It was so moist w/ the hint of the grapefruit. Set aside. You are a very close second. But if I’m all prepped to start the recipe and all I have are large eggs, that’s what I use. 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. I had some leftover grapefruit in my fridge, so this was a great way to use them up. Thank you for your amazing recipes! New here? Something, somehow, just rang a bell–, Jane — Heh, Jocelyn isn’t even her real name. Oh, I hadn’t see that one! Also, Deb, I meant to ask — have you made a whole lemon or whole citrus cake? I made this yesterday, and out of all the smitten recipes I’ve tried, this one wins for “most resembles Deb’s awesome photos” (despite going without the glaze). To my delight, though, I don’t think it made any difference! Not sure I can wait for it to cool down! I sing your praises often. It was great w/ now icing. could I make this with greek yogurt or would that be too dry? Over mixing it? Pomelo is slightly sweeter than grapefruit, but still has some bitterness. I am in the midst of falling in love with a man and he loves grapefruit. it tastes awesome, maybe not quite as rich as the fattier version, but definitely worthwhile. That looks GOOD! If the cake tastes half as good as the batter, I might have to reconsider gifting it to my neighbor, as intended. This will definitely be my go to dessert recipe now. Even though I did that and also used low-fat vanilla yoghurt and flour that already had baking powder in it, it worked! You’d totally be surprised with the Winter Sweetz grapefruits. Blood orange, maybe that will get the pink. Deb! Thanks so much for your review and amazing comment, DeAnna! I made it a few weeks ago and my family demolished it immediately. Recipes. I made this cake for a Spring Potluck this weekend and it was so fresh and moist! Thanks so much! Thanks for another great recipe, Deb! I ended up putting the juice in the batter, realized my mistake, and added some more flour to compensate. Turned out delish! I will make this again for sure. Many thanks for this recipe. I made this cake on Friday. I added 1-2tbsp water to smooth out. All I see is bakeries have these as individual slices wrapped in plastic wrap and unrefrigerated. This cake is moist thanks to the Greek yogurt, and sweet (but not TOO sweet) with a nice tang from the grapefruit. I’ve never tried baking with grapefruit either; I think the tartness of the fruit is a little intimidating to experiment with for me. A few notes that might be useful: I feel your pain! Susan — Quite possibly true, though I respect her for not throwing skim milk into her hot chocolate so she can use the word “healthy” on tv! First time visitor to your site-tried this recipe and it was wonderful! Wouldn’t this be lovely in a trifle layered with whipped cream, curd, and berries? Used Greek yogurt (5% Fage). Combine the dry ingredients with the grapefruit zest separately, to ensure the baking powder and soda get incorporated into the flour. In her latest cookbook, Ina Garten takes what I consider her best recipe yet — her lemon pound cake — and tries to lighten it up. I’m currently out of baking powder. Made this a couple of days ago and we’re just finishing it off. Delicious and moist! 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. This afternoon I picked up plain yogurt and double acting baking powder and it still was flat. If I give it a go, I’ll make sure to let you know how it turns out! I bet the grapefruit was yummy this way too. It is not clear that there are three parts to the recipe. I’ve only made one other cake with yoghurt, and I remember it having a similar texture – kind of chewy/spongey. This cake is so tender! It was very moist yet light, and had a beautiful light yellow color. We’ll fix that now. I did what I do when I make all cakes – I put all ingredients into my Kitchen Aid blender & blitzed the hell out of them. but it can be so gratifying when one works out the logistics. I have this theory, or shall we call it a personality disposition, that nothing is ever really perfect. Hi Deb, can I replace the extra large eggs with large plus a little? Well, I was intrigued by this post, so I mentioned it on my facebook status. Lots of somethings! Good Morning! Figured the juice/sugar took some time to absorb and to just wait and let it do its thing. Use large rubber spatula to gently combine, avoid over-mixing the batter. I ended up making it twice in one week. I made this last night and it was AMAZING! This looks amazing! What would the bake time adjustment be? I skipped the glaze too, but feel that this cake is so light and fluffy and moist you almost don’t need it. Preheat the oven to 350°F. One, I only had large eggs, rather than extra large. Cool. Just made it yesterday and it was a great hit, thank you! 2,585 views index of cookbooks referenced on smitten kitchen; Cooking Conversions; Events; Travel. I also had trouble getting the glaze to take, but solved the problem by poking the crust with one end of a bent paper-clip and pouring the glaze over drop by drop (it is easier and faster than it sounds). All right, well, I screwed this up to a fare thee well – hahaha – but I believe it will still be fantastic. Was I testing recipes for a new cookbook or auditioning one that I fell for at a bookstore? Damn South Beach!!!!! I also added zest to the glaze but it did resulted in a bitter aftertaste. I love orange breads and etc because they’re usually not too sweet. What are your thoughts abot swapping out regular yogurt with Greek yogurt? Grapefruit Salmon Salad with quinoa, beets and avocado, How to Make Homemade Protein Bars {copycat RXBAR}, Greek Yogurt Chocolate Cake with Mocha Fudge Frosting [ whole grain ], Whole Grain Greek Yogurt Pumpkin Bundt Cake, Easy Walnut Pear Flatbread with gorgonzola, arugula, and balsamic glaze, 31 Healthier Holiday Cookies for your cookie exchange, Gingerbread Scones with Vanilla Bean Glaze [Vegan], Dairy-Free Peppermint Mocha Coffee Creamer [vegan], Raspberry White Chocolate Blondies {gluten free friendly}. Let the flavor of the CAKE shine, right? A total hit every time i make it. Or just cake. I’m thinking of making in a round pan rather than as loaf, using 3/4 cup marmalade and dialing back sugar. did you just blend them as this recipe has? This is the second one of your recipes that I’ve made and I only found your blog a few weeks ago! I substituted the grapefruit for lemon, did without the vanilla, and it works perfectly. Made this today. Thank you ever so much for the alterations! No sugar frosting — totally does not need it. Jan 6, 2016 - This Pin was discovered by alena skrinskas. So moist with the perfect citrus taste. I finally caved in last night and made a grapefruit curd tart. Stop forcing the tart.”. :) Thank you! I know this is ages after the original post, & no-one else seems to have made the same mistake, but never mind. Beautiful loaves. 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! I couldn’t find one on the site, but your Whole Lemon Tart is what got me hooked here and I’m now completely smitten (heh) with the idea of baking with whole citrus. So this was delicious. What could i have done wrong? Had to bake for 60 minutes to cook through. I made this and it came out delicious! I don’t think I would even serve fresh grapefruit with the cake; I would rather have people just wondering where the different flavor was coming from. 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. If you thought the only way to eat these winter beauties was with a slotted spoon covered with sugar (GASP?! Marys must think alike, as and I have done that both times I made this cake! 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. Followed the directions (had to bake for 55 min, rather than 50 in my oven), and it turned out perfectly! Side note – I received your new book for Christmas (signed!). I just had the same idea of “why not make a grapefruit cake?” and love the Ina Garten Lemon Cake recipe, so this is EXACTLY what I was looking for! I resorted to Amazon Prime. Thanks for the recipe! Looks absolutely wonderful. Sad to admit I was a little disappointed with this cake – I just love grapefruits and I think my expectations were a little too high :/ I just wish it had more of that delightful grapefruity zing! Recipes . Thanks for the recipe! Everything looks so good, I’ve already marked up half the book to make. So yummy, even skeptics loved it! I’ll make this again. Both times I’ve replaced the vegetable oil with butter because I only have olive oil and I didn’t want the flavour to interfere with the other ingredients. I don’t think I’ve ever officially made a tart so I started searching the world wide web for various citrus tarts, recipes, etc. But before this yogurt cake came about, I almost ventured into creating a tart. grapefruit yogurt cake smittenkitchen.com/2007/01/cake-paradisi. You also might like the variant on this cake, the Lemon Yogurt Anything Cake. Top cake with grapefruit and mint if desired. Anyway, this whole long comment is just to say – I love your blog, thank you for sharing this excellent recipe that satisfied a weird pregnancy craving for a grapefruit dessert (I normally don’t even like grapefruit), and if you are a streusel fan consider throwing a streusel on top sometime! Thanks so much for this delicious recipe, grapefruits are one of my most favorite foods. Thanks so much for this wonderful recipe. I’d like to invest. @Paul, how many lemons did you use? Feb 17, 2014 - Grapefruits have never appealed to me in the way that lemons have. I have to say I love the fact that one can make mistakes and fix them when it comes to this kind of recipes. Is it because i didnt cool it on a baking rack but on a sheet pan? Can sour cream be used instead of yogurt? I started with that, and it formed an absolutely solid blob that took several more Ts of juice to make it pourable! My cake didn’t look as pretty as yours though, but I prefer the crispy crust. 3 XL à 63.8g equals roughly 4 M à 49,6g I just attempted this and got a massive overflow and a very liquid-y center (with just five minutes to go). 1 1/2 c. flour AND 2 t. baking powder AND 1/2 t. kosher salt. Such a perfect summer pound cake. 2 teaspoons baking powder I feel the same about bitter oranges (Seville oranges), people me marmalade with them, I love making curd, ice cream and using them in cakes and salad dressings. Forgot to add that I also substituted sour cream for the yogurt as I had none. I used lemons, low fat yogurt, and three small eggs because that’s what I had on hand, and it turned out so nicely. Excellent. Thanks for this wonderful recipe!! Thanks Deb! i’ve always been a fan of grapefruit and this was a fantastic variation to the superfruit i’ve always loved! Didn ’ t wait 25 minutes also substituted sour cream for the great recipe!!!!! Season runs out bits before flouring them ingredients plus time on my facebook status try this as soon I... ( but again, properly this time! ) loved it as muffins, not.. With 10 minutes, or shall we call it a whirl today and it an... Muffins instead of 10X for the glaze– the cornstarch in the oven it! Loved them both but I am guessing it might be the issue question–is Jocelyn from South,... Had 1 grapefruit to use organic fruit because commercial grapefruits are bitter in taste the... In hot water distracted me I substitute it with soy yogurt and thought that might be slightly less.... 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