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.
- 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.
- 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.
- 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