Light Fresh Grapefruit Cake

Here is an interesting recipe for a cake with fresh grapefruit. This cake is light, moist, full of fresh grapefruit flavor with a hint of sweetness. Perfect for an afternoon tea date.

I have seen many variations of grapefruit cake recipes, and most include a glaze to pour on top of the cake. I, however, don’t think a glaze is necessary. I think the cake tastes perfect as it is, and too much sugar masks the fresh and slightly tart flavor of the grapefruit.

If you do decide that you would like to add a grapefruit glaze to this cake, mix some icing sugar with fresh grapefruit juice to form a pourable consistency (about ¾ cup of sugar to 2 tbsp grapefruit juice) and pour over top of the cooled cake.

Light Fresh Grapefruit Cake

Makes 1 loaf

Dry Ingredients

1 cup Whole Wheat Flour

1/2 cup White Flour

2 tsp Baking Powder

1/2 tsp Salt

1/4 cup Sugar

Wet Ingredients

3 Large Eggs

Zest from 1 Large Grapefruit (approx 1 tbsp)

1 cup Low Fat Plain Yogurt

1/2 tsp Vanilla Extract

1/4 cup Canola Oil

1/4 cup Ruby Red Grapefruit Juice, freshly squeezed

Preheat oven to 175 degrees celsius. Lightly grease a standard loaf tin.

In a large bowl combine dry ingredients.

In a separate bowl beat the egg. Then add the rest of the wet ingredients and stir to combine.

Pour the wet ingredients into the dry ingredients, stirring until just incorporated. Then stir in the fresh grapefruit juice.

Pour the mixture into the greased loaf pan. Bake for 50-55 minutes until a toothpick inserted into the middle comes out clean.