Grapefruit Drizzle Bundt Cake

Prep Time: 15 mins | Cook Time: 50 mins | Course: Breakfast | Serves: 12

This fresh grapefruit drizzle cake has the nicest texture; it’s made with Greek yogurt, has a grapefruit juice soaking syrup and is drizzled with a lovely freshly squeezed grapefruit glaze. Inspired by Deb Perelman. Although the original recipe uses the zest of 1 grapefruit, I have used 2 to intensify the flavor of this already great cake. https://smittenkitchen.com/2007/01/grapefruit-yogurt-cake/ 

2 cups flour

1 cup sugar 

2 teaspoons baking powder 

1/2 teaspoon salt 

1 ½ cups Greek whole-milk yogurt

½ cup coconut oil, melted 

3 eggs 

2 grapefruits, zested (reserve juice)

½ teaspoon vanilla 

Syrup:

1 Tablespoon sugar 

⅓ cup freshly squeezed grapefruit juice 

Drizzle:

1 cup powdered sugar

2 Tablespoons freshly squeezed grapefruit juice

Preheat the oven to 350°. Brush a bundt pan with about 1 tablespoon of softened butter, then sprinkle with a teaspoon of flour through a fine sieve. Set to one side.

In a stand mixer, with a paddle attachment, stir flour, sugar, baking powder, and salt together. Add yogurt, coconut oil, eggs, grapefruit zest, and vanilla. Mix on medium speed for about one minute to incorporate ingredients, and aerate the cake to add structure. Spread evenly into the prepared Bundt pan. Bake for about 50 minutes or until a toothpick tester comes out batter free. My favorite way to test for doneness is using an instant thermometer, the cake will register a minimum of 200* when tested with an instant thermometer. 

Mix the sugar and grapefruit juice to make the syrup. Allow the cake to cool for 10 minutes.  Using a skinny rubber scraper loosen the sides of the cake from the pan to loosen. Unmold the cake onto a plate then place it gently back in the pan. Poke the bottom of the cake a few times using a fork. Spoon the syrup over the cake, allowing it a few minutes to soak in and down the sides of the pan. Unmold onto a cake plate, platter, or other serving board. 

Mix the powdered sugar and grapefruit juice to create the drizzling glaze and spoon on top of the cake allowing it to coat the edges and sides.