Pink Grapefruit Drizzle Loaf Cake Recipe
A cake that is inspired by the fruit my grandad ate each morning for breakfast. This cake balances the combination of sweet sugar and bitter grapefruit perfectly.
Ingredients
- 5m eggs
- 180g caster sugar
- 1 tsp salt
- Zest of 1 grapefruit
- Juice of 1/2 grapefruit
- 110g Greek yoghurt
- 110g butter
- 210g plain flour
- 12g baking powder
- Soak
- Zest of 1/2 grapefruit
- Juice of 1/2 grapefruit
- 50g icing sugar
Grapefruit Icing (add more/less juice depending on desired thickness) - Zest of 1/2 grapefruit
- 2tbsp grapefruit juice
- 2tbsp icing sugar
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Method
- Rub together zest and sugar in a bowl to release the oils from the zest. Then add the butter and cream to pale and fluffy
- Add the eggs, individually, combining well between each addition. Then add the grapefruit juice and Greek yoghurt and mix to combine
- Add the flour, salt and baking powder then fold through until just incorporated.
- Transfer into a lined loaf tin (2lbs) and bake at 170C for 40-45minutes or until a skewer comes out clean
- To make the glaze, combine the ingredients in a bowl and set aside. To make the icing, combine the ingredients in a bowl and set aside.
- Once baked, remove from the oven and poke holes into the cake using a skewer.
- Whilst still warm, pour over the glaze and allow to too cool fully then transfer to a plate, serve and enjoy!