Ever since some ripped (and likely mulletted) guy on the 1980s fitness bandwagon told my dad that he ate grapefruit for breakfast every morning, my dad has been doing the same.
A familiar smell at home is Papa Zee’s breakfast combo — grapefruit, coffee and oatmeal with a sliced banana on top. The menu has been the same for 30 years.
The zesty aroma of this cake brought me back to my parents’ breakfast table.
The cake has a moist, loose pound cake texture. Its crust is nicely caramelized, with the top especially crunchy and sugary.
Like many citrus desserts, the flavour is that of citrus and eggs. It has a pronounced tartness, especially upon the aftertaste; this flavour is certainly helped along by the addition of yogurt.
But it’s the soaking syrup and the glaze that define the tartness as grapefruit. Definitely don’t skip these steps.
With only two eggs left in the box, I had to substitute one of them for 1 tbsp cornstarch+1 tbsp milk powder+2 tbsp water.
Cornstarch makes for a looser crumb and a fluffier cake. So, my cake was particularly fluffy and high-peaked because I added cornstarch to it.
I would do it again even if I did have 3 eggs on hand.
TIP: Save old butter papers in a sealed container in the fridge. Use them to grease baking pans.
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher 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 350°F. Grease and flour an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the 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 50 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.