Ingredients
1½cupsall purpose flour,spoon & leveled
1½tspbaking powder
½tspsalt
3largeeggs
¾cupgreek yogurt
1cuplight brown sugar,packed
½cupvegetable,or canola oil, or melted & slightly cooled coconut oil
¼cupgrapefruit juice,freshly squeezed, strained
1½tbspgrapefruit zest
1tsppure vanilla extract
½vanilla bean,seeds scraped
1cupconfectioner’s sugar,sifted
2tbspgrapefruit juice,freshly squeezed, strained
¼tsppure vanilla extract
Preparation
Preheat the oven to 350 degrees F and grease a 9×5-inch loaf pan.
Whisk the flour, baking powder, and salt together in a large bowl. In a medium bowl, whisk the eggs. Once combined, whisk in the yogurt, brown sugar, oil, grapefruit juice, zest, vanilla extract, and seeds.
Pour the wet ingredients into the dry ingredients and mix with a large wooden spoon or rubber spatula until combined. Avoid overmixing.
Spread batter into the prepared loaf pan. Bake for 45 to 50 minutes.
The cake is done when a toothpick inserted in the center comes out clean. If the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
Remove the cake from the oven and set it on a wire rack. Allow to cool before drizzling with glaze.
For the glaze, simply whisk the ingredients together and drizzle over the cake. Slice and serve.
Cover and store leftover cake at room temperature for up to 5 days. Or store it in the refrigerator.
