“This was modified from the Barefoot Contessa, because I needed to find a simple, elegant menu using up five pounds of grapefruit in a hurry! The glaze is optional. This has a dense, almost pudding-like quality to it, but shouldn't be "wet". I top this with fresh sliced strawberries and mint sprigs, but you can use your imagination for combinations. Not a whole lot of fussy ingredients, easy to make, and tastes like something served in a fancy restaurant.”
1hr 15mins

Ingredients Nutrition


  1. Preheat the oven to 350 degrees F. Grease and flour a 8 1/2" x 4 1/4" x 2 1/2" inch loaf pan (standard size).
  2. Line the bottom of the pan with with parchment paper.
  3. Sift together the flour, baking powder, and salt into 1 bowl.
  4. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, grapefruit zest, and vanilla.
  5. Slowly whisk the dry ingredients into the wet ingredients.
  6. Fold the vegetable oil into the batter, making sure it’s all incorporated.
  7. Pour the batter into the prepared pan and bake for about 50 minutes, or until a toothpick stuck into the center of the loaf comes out clean.
  8. Meanwhile, prepare a simple syrup by cooking the 1/3 cup grapefruit juice and remaining 1/3 cup sugar in a small pan over medium heat until the sugar dissolves and the mixture is clear. Set aside.
  9. When the cake is done, allow it to cool in the pan for 10 minutes.
  10. Carefully turn out onto a baking rack over a sheet pan, making sure the cake is turned right side up.
  11. While the cake is still warm, pour the grapefruit-sugar mixture over the cake and allow it to soak inches Cool completely.
  12. If using the optional glaze, combine the 1 cup confectioners’ sugar and 2 tablespoons grapefruit juice and pour over the cooled cake.
  13. To serve; top slices with strawberries and mint, if you like, or anything else you can conjure up.

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