Grapefruit Cake Recipe

This appears in "Winter Grapefruit Cake." Click here for more.

Grapefruit zest adds a burst of sunny citrus flavor to this dense and surprisingly lower-fat pound cake.

Variations

Dairy-free
Replace the greek yogurt with silken tofu

Citrus-free
Omit grapefruit zest and grapefruit glaze. If desired, ice cooled cake with a simple confectioners' sugar glaze. Combine 1 cup confectioners' sugar with three tablespoons of milk or dairy-free milk replacement.

For the Cake
Non-stick gluten-free cooking spray
1 cup (4 ounces) white rice flour
1/4 cup (1 ounce) sweet rice flour
1/4 cup cornstarch
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon xanthan gum
3/4 cup (6 ounces) granulated sugar
1 tablespoon grapefruit zest (approximately one large grapefruit)
3 large eggs
1/4 cup vegetable oil
6 ounces plain non-fat Greek-style yogurt

For the Glaze (optional)
1/2 cup (4 ounces) freshly squeezed grapefruit juice (approximately half of one large grapefruit)
1/4 cup (2 ounces) granulated sugar

Adjust oven rack to middle position. Preheat oven to 350°F. Lightly spray a -9 by 5-inch loaf pan with non-stick cooking spray. Set aside.

In medium bowl, whisk together white rice flour, sweet rice flour, cornstarch, baking powder, salt, and xanthan gum. In bowl of food processor, combine granulated sugar and grapefruit zest. Process until no large pieces of zest remain, about 30 seconds. Add eggs. Process until thoroughly combined. Add dry ingredients. Pulse until smooth, 10 to 12 short pulses. Add oil and Greek-style yogurt. Run processor until thick batter forms, about 15 seconds, scraping down sides as necessary.

Spoon batter evenly into prepared loaf pan. Bake until golden brown. A cake tester inserted into center of loaf should come out clean or with just a few dry crumbs, about 40 minutes.

While loaf bakes, prepare glaze. Combine grapefruit juice and granulated sugar in small saucepan. Heat over medium heat until mixture boils and sugar dissolves. Remove from heat.

Remove loaf from oven. Allow to cool in pan for three minutes. Transfer loaf to wire rack set over a plate or pan. Using a long skewer, immediately poke holes all over loaf. (Skewer should reach bottom of loaf.) Brush 1/3 of glaze over top of loaf. Allow loaf to absorb glaze, about 5 minutes. Repeat two more times with remaining glaze. Cool loaf before serving. Wrap and store at room temperature for up to three days or freeze cooled loaf for up to one month.