The Great British Bake-off is back! Returning from a week in Girona a couple of days ago, we didn’t even unpack our suitcases before sitting down to watch the first episode. We have our priorities straight around here…;-)
“You are going to bake along with them again, aren’t you mum? You could do the technical challenges this time…” (While the thought of attempting my own Jaffa cakes is tempting, I plan to stick with signature bakes for another season.)
So, first up, drizzle cake…
Lemon drizzle is the undisputed champion of the drizzle cake world – a sweet-tart, sticky-soft, tea-time treat you’d have to go some way to improve upon. But having already written about my mum’s lemon bread, I decided to make a grapefruit drizzle cake instead.
And what a contender it is… The bitterness of the grapefruit adds a note of complexity to the sweet-sour duet, and the addition of yogurt brings moisture and flavour.
I can’t comment on how well it keeps, because we polished it off in one day. Recipe adapted from the Bon Appétit website.
Grapefruit drizzle cake with yogurt icing
(makes one loaf)
- zest of 1 grapefruit
- 125ml grapefruit juice, divided
- 225g (+ 25g) caster sugar
- 2 large eggs
- 80ml sunflower oil
- 2 tsp vanilla
- 225g plain flour
- 2 tsp baking powder
- ¾ tsp salt
- 225g (+ 1 Tb) Greek yogurt
- 75g icing sugar
- a little water
- Preheat the oven to 350°F (175°C). Line a 2-lb loaf tin with baking parchment.
- In a mixing bowl, combine the grapefruit zest and 225g of caster sugar.
- Add the eggs, oil and vanilla, and beat until thick and light.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Alternate adding the dry ingredients with the 225g of yogurt, until both are incorporated. Mix in half (60ml) of the grapefruit juice.
- Pour the batter into the prepared loaf tin. Bake for about 45-50 minutes, or until the top is golden brown and a skewer inserted into the centre of the cake comes out clean. Cool for a few minutes on a wire rack.
- Whisk together the remaining grapefruit juice with 25g of caster sugar to make a glaze.
- Using a toothpick, poke holes in the surface of the warm cake and spread the glaze on top. Leave to cool in the tin.
- Remove the cake from the tin. Whisk together the remaining 1 Tb of yogurt, icing sugar and just enough water to make a pourable icing to drizzle over the cake.
Ten More Bites 
Nice! This cake sounds and looks delicious 🙂
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Thank you – we certainly enjoyed it!
Yum!! Love the greek yogurt in it!
Well done, Andrea, I admire your dedication!
Thanks, Yana — my thoughts have turned to iced biscuits now…
I was thinking, you could do it too. Would be fun to have someone to cook along with, and you enjoy baking 😊
I made this cake and it was a disaster – it was so wet it didn’t cook properly inside. I added the juice of two grapefruits, which was only half a cup (your recipe said to use a whole cup).
I’m so sorry to hear that. You were right to go with the juice of two grapefruits, which works out to about half a cup for me too. (Thanks for catching that – recipe amended.) Did you use half the grapefruit juice (1/4 cup) in the batter, and reserve half for the glaze? (I’ve tried to make that clearer in the instructions now too.) The only other thought I have is about the thickness of the Greek yogurt. I use Total yogurt, which is quite dry, so I could see that affecting the wetness of the batter.