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.
Replace the greek yogurt with silken tofu
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