I have been looking for an excuse to make some fruit cake. Not the ew-I-dont-want-this-so-I’ll-pass-it-off-to-somebody-else fruit cake. A yummy, light and airy loaf bread of sorts. I am well seasoned when it comes to making banana, zucchini, strawberry, ect. breads (which I’ve recently been craving so be on the look out for one of those) – but I wanted to try a fruit that I haven’t used for baking tea pot infuser.
Grapefruit is Spring in fruit form to me. I love that just the teensiest bit of zest can brighten something right up. And the aroma packs the friendliest of punches to jump start your day. Needless to say, while baking, my kitchen was smellin’ good.
Grapefruit Yogurt Cake
2 cups flour
2 eggs tourism industry
1 cup plain yogurt
1 teaspoon vanilla
1 tablespoon baking powder
2 tablespoons grapefruit zest
1/4 cup fresh grapefruit juice
1 teaspoon honey
1/2 teaspoon salt
1/2 cup sugar
Using a medium sized bowl, mix together the eggs and yogurt. In a small bowl, combine the flour, salt and baking powder. In an even smaller bowl, zest the grapefruit and pour the sugar over-top, and mix by hand. This will let the oils from the zest, make the sugar especially grapefruit-y. Pour the jazzed up sugar into the yogurt/egg mixture and combine. Now add in the vanilla, honey and grapefruit juice. Lastly, pour the dry ingredients, in batches, into the wet ingredients.
Pour the batter into a greased and floured loaf pan and bake in a 350 degree oven for roughly a half hour.
Now fresh from the oven, this bread is a real winner. Once it cools it tends to get a little bit dense – thus, my suggestion would be to toast it up and spread a little bit of almond butter on that bad boy.
What is your favorite fruit to bake with? Share here!