I use the word “cake” very loosely here — this is more of a tea loaf. Its mildly sweet, packed with citrus flavor and has a slightly herbaceous undertone from the rosemary. This is a lovely light dessert if you’re not a fan of overly sweet things, or a guilt-free way to eat cake for breakfast. I like to serve mine with a dollop of sour cream when I’m trying to be good and some whipped marscapone when I want to throw caution (and calories) to the wind.
Usually when I cook I go for bold and audacious. This was a rare foray into subtlety and I have to say… I kind of like it.
- 1¾ cups of flour
- 1½ cups of sugar
- 1 cup of yoghurt
- 3 eggs, room temperature
- ½ cup of canola oil
- ⅔ cup of fresh squeezed grapefruit juice
- 2 tablespoons of grapefruit zest
- 1 tablespoons of rosemary, finely chopped
- ¼ teaspoon salt
- 2 teaspoons baking powder
- 2 tablespoons of butter, softened (for pan)
- 2 tablespoons of flour (for pan)
- Preheat oven to 350 degrees.
- Butter and flour the inside of an 8.5 x 4.5 loaf pan*
- In a large bowl, beat the eggs with the sugar and grapefruit zest until they become a creamy yellow color (about 5 minutes) add the yoghurt and continue to beat for 2 more minutes. Add the oil and grapefruit juice and continue beating the mixture until everything is incorporated.
- Sift the flour into a medium bowl. Add the baking soda, salt and rosemary and mix everything together.
- Add half of the flour mixture into the egg mixture and beat, on low speed, until incorporated. Add the reminding flour mixture and, again, beat on low speed until incorporated.
- Pour the cake batter into the prepared loaf pan (you may have to use a spoon or spatula to get it into the pan) Bake for 45-50 minutes.**
- Remove from oven and allow to cool. The cake should slide out of the pan when turned upside down.
** To check if the cake is done, insert a toothpick into the middle of the cake -- if it comes out clean the cake is done.