Ruby Red Pound Cake
I am on a bit of a grapefruit kick right now. Why just eat one halved and sprinkled with Splenda, when you can bake it into a cake?
1 1/2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1 cup plain yogurt
1 cup sugar
3 large eggs
3 tsp grated grapefruit zest
1/2 tsp. vanilla
1/2 cup vegetable oil
1/3 cup freshly squeezed grapefruit juice
1 T sugar
1 cup powdered sugar
3 T freshly squeezed grapefruit juice
(I was able to get all my zest and juice from one large grapefruit)
Preheat the oven to 350. Spray a standard size loaf pan with cooking spray. Line the bottom with parchment paper. Spray again.
In a large bowl, whisk together flour, baking powder, and salt.
In another bowl, combine yogurt, 1 cup sugar, eggs, grapefruit zest and vanilla. Slowly add dry ingredients to wet ingredients. With a rubber spatula, fold the oil into the batter.
Pour the batter into the pan and bake for about 45 minutes, or until a cake tester comes out clean.
Meanwhile, combine 1/3 cup grapefruit juice and 1 T sugar in small saucepan. Cook until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, let it cool in pan on wire rack for ten minutes. Remove from pan and carefully place on wire rack over a rimmed cookie sheet. While the cake is still warm, pour the grapefruit and sugar mixture over cake and allow it to soak in. Cool.
For glaze, combine powdered sugar and grapefruit juice and pour over cake.