My mother in law used to live by the policy of drinking plenty of water, eating lots of citrus and getting plenty of rest in the winter time to avoid illness. She would have been delighted today as it is national grapefruit day.
This large round fruit was named grapefruit because of its fruit clusters that have a similar texture like grapes. Grapefruits are the largest variety of citrus About 70% of the worlds supply of grapefruit are grown in florida
Grapefruit Yogurt CakeIngredients:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup plain whole-milk yogurt
1 cup plus 1 tablespoon sugar
3 extra-large eggs
3 teaspoons grated grapefruit zest (approximately one large grapefruit)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed grapefruit juice
For the glaze:
1 cup confectioners’ sugar
2 tablespoons freshly squeezed grapefruit juice
- Preheat the oven to 350F. Grease and flour a bundt pan.
- Sift together the flour, baking powder, and salt into 1 bowl.
- In another bowl, whisk together the yogurt, 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.
- Pour the batter into the prepared pan and bake for about 40 minutes, or until a cake tester placed in the center of the loaf comes out clean.
- Meanwhile, cook the 1/3 cup grapefruit juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
- When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the grapefruit-sugar mixture over the cake and allow it to soak in. Cool.
- For the glaze, combine the confectioners’ sugar and grapefruit juice and pour over the cake.