Our recipes and stories, delivered.

By clicking Go, I acknowledge that I have read and agree to the Penguin Random House Privacy Policy and Terms of Use and agree to receive news and updates from TASTE and Penguin Random House.

Grapefruit–Olive Oil Yogurt Loaf
Ingredients
Directions
For the loaf
c
all-purpose flour
Jump
½ c
almond meal
Jump
1 tsp
kosher salt
Jump
1 tsp
baking powder
Jump
¼ tsp
baking soda
Jump
1 tbsp
poppy seeds, plus more for topping
Jump
1 tbsp
lightly packed grapefruit zest (from about 1 to 2 grapefruits)
Jump
¼ c
fresh grapefruit juice (from about 1 grapefruit)
Jump
¾ c
whole-milk Greek yogurt
Jump
¾ c
extra-virgin olive oil
Jump
c
sugar
Jump
2 lg
eggs
Jump
1 tsp
almond extract
Jump
For the glaze
1 c
confectioners’ sugar
Jump
2-3 tbsp
whole-milk Greek yogurt
Jump
¼ tsp
grapefruit zest
Jump
¼ tsp
almond extract
Jump
Pinch of kosher salt
Jump
Grapefruit–Olive Oil Yogurt Loaf

I am typically lukewarm about grapefruit, which probably stems from only ever encountering it next to cottage cheese in the diet section of diner menus. Poor grapefruit—it probably gets sick of being thought of as diet food, and something tells me yogurt can sympathize. So let’s put them together and let ’em loose with a ton of sugar for a night on the town. This loaf cake is a total party. The grapefruit here mellows out when it’s paired with almond and olive oil, but it retains its fruitiness and picks up in sourness where yogurt left off. There are a lot of flavors at play here, but they all play together very well.

1 loaf

  1. Make the loaf: Preheat the oven to 350 degrees. Grease a loaf pan with cooking spray and line it with parchment paper so that the parchment comes up all the way on two of the sides.
  2. In a medium bowl, whisk together the flour, almond meal, salt, baking powder, baking soda, poppy seeds, and grapefruit zest. In a separate small bowl, whisk together the grapefruit juice and yogurt until very smooth. In a large bowl, whisk together the oil and sugar until combined. Add the eggs to the oil-sugar mixture, one at a time, whisking very well after each, then add the almond extract. Add the dry ingredients and yogurt mixture in three alternating batches, whisking after each, until just combined. Pour the batter into the loaf pan and bake until a toothpick inserted into the center comes out clean (begin checking for doneness at 55 minutes). Let the loaf cool in the pan for 10 minutes, then use the parchment paper handles to lift the loaf out of the pan and transfer it to a wire rack to cool completely.
  3. Meanwhile, make the glaze. In a medium bowl, whisk together the confectioners’ sugar, 2 tablespoons of yogurt, the grapefruit zest, almond extract, and salt. It will seem as though there isn’t enough yogurt at first, but keep on stirring. If the mixture is too thick to spread once it’s fully combined, add more yogurt bit by bit until it becomes spreadable. Spread the glaze on top of the cake, sprinkle with poppy seeds, and enjoy.

Reprinted with permission from Yogurt by Molly Yeh | Short Stack Editions | Volume 32