I have this crazy love for loaf cakes which I can’t explain. Maybe it’s because there is something about the fact that they don’t require any fancy toppings or decorations to make them perfect. You can eat them hot as they come out the oven, sprinkle them with icing sugar, or spread with a simple frosting. Whatever you choose, they are versatile little bakes, that will always make you happy. This Ruby Grapefruit Yoghurt Cake is just one of these easy bakes I am talking about.
Loaf cakes are the lazy bakers way out. Just mix everything together, bake, and enjoy. Could it get more simple? I doubt it.
I had an abundance of ruby grapefruits so decided to make this easy loaf, which is ever so slightly tangy with an underlying sweetness from the freshly squeezed ruby grapefruit juice that is poured over it once it is baked.
A great little tip is to mix grapefruit zest in with the sugar and blend it in order to release the oils from the skin and to flavour the sugar.
I decided to make a cream cheese icing to top this cake. I little grapefruit juice, a few tablespoons of cream cheese, a tablespoon of butter and powdered sugar whipped up quickly will give you a perfectly soft icing in moments. Of course you could always replace the grapefruit with lemon if you don’t like grapefruit.
Do you have a favourite loaf cake you would like to share? If so, send a link in the comments, we would love to see it.
- 190 g ( 1 1/2 cups) cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup Greek Yoghurt
- 200 g ( 1 cup) sugar
- 1 Tablespoon (one large grapefruit) grapefruit zest
- 3 large eggs
- 1 teaspoon vanilla extract
- 120 ml (1/2 cup) vegetable oil
- For the sauce:
- 80 ml (1/3 cup) freshly squeezed grapefruit juice
- 1 Tablespoon sugar
- For the icing:
- 85 g (3 oz) cream cheese, at room temperature
- 1 Tablespoon butter , at room temperature
- 120 g (1 cup ) powdered sugar or more if necessary to make icing firm
- 2 tbsp . grapefruit juice
Preheat oven to 175ºC/350ºF.
Line and grease a 8 x 4in loaf tin.
Zest one grapefruit.
In a food processor using the metal blade mix sugar and grapefruit zest to allow the oils in the grapefruit to be released.
Sift the flour, salt and baking powder into a bowl.
In another bowl whisk eggs, sugar/grapefruit zest mixture, and vanilla.
Slowly add the dry ingredients to the egg mixture.
Fold in the vegetable oil and yogurt until fully incorporated.
Pour batter into prepared loaf tin and bake for 40-50 minutes or until golden or until a cake tester inserted into the cake, comes out clean.
Heat the grapefruit juice and tablespoon of sugar until sugar dissolves and liquid is clear. Set aside.
Allow cake to cool in the tin for 10 minutes and then pour the liquid over the cake and allow to soak in.
Remove cake from the pan and allow to rest on a baking sheet.
To Make the Icing:
Wtih an electric mixer, beat the cream cheese, grapefruit juice and butter together until light and creamy.
Mix in the sifted powdered sugar, a little at a time, until incorporated.
Spread icing over top of cooled cake in a thick layer.
Garnish with grapefruit slices, or candied zest.
Store in airtight container in the fridge.