My sister had made the Smitten Kitchen Grapefruit yogurt cake before and said it was amazing, so when I got a big juicy grapefruit in my CSA this week I knew what I was going to make! She wasn’t kidding- it’s SO good. I love broiling my grapefruit with brown sugar on top, so in an attempt to switch up the original recipe a little, I used brown sugar instead of white. I also grated some fresh ginger into the glaze, which added some nice flavor. Overall, probably one of the best cakes I’ve had in a while. If you ever find yourself with a grapefruit in hand, make this right away.

Ingredients: (adapted from Smitten Kitchen)
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plus 1 tablespoon brown sugar
1/3 cup freshly squeezed grapefruit juice
1 tablespoon grated grapefruit zest
3 large eggs
1 cup plain whole milk yogurt
1/2 teaspoon vanilla extract
1/2 cup vegetable oil

Glaze:
1 cup confectioners’ sugar
2 tablespoons freshly squeezed grapefruit juice
1 teaspoon freshly grated ginger

Preheat oven to 350 degrees. In a medium bowl, sift together the flour, baking powder, and salt. In a separate bowl, whisk together the brown sugar, eggs, vanilla, yogurt, grapefruit juice and zest. Slowly add the dry mixture to the wet mixture and mix well. Next, fold in the vegetable oil a little at a time, making sure the oil gets well incorporated. Pour the batter into a 9 inch loaf pan that has been lined with parchment paper and greased. Let cook for 50 minutes, or until a toothpick inserted into the center comes out clean. In the meantime, make the glaze by simply whisking together the confectioners’ sugar, grapefruit juice, and grated ginger. Set Aside. When the cake it ready, have it cool inside the pan for about 10 minutes before transferring to a wire rack. With a baking sheet placed under the rack, drizzle the glaze over top of the cake, letting it soak in. Let cool another 10 minutes or so before digging in!