Yet again it’s time for a little Sunday morning baking encouragement. I’m going to keep this short and sweet.
Way back in March, Bon Appétit published a recipe for a Grapefruit and Poppy seed loaf cake that immediately caught my attention. I don’t know why. I actually don’t even like grapefruit that much, but for some reason I really enjoy it cocktails. More specifically the Hemingway Daiquiri at Ocho via Hotel Havana… but that is for another time.
It was something about a possibly bitter cake? But since there’s yogurt in the recipe I knew it would be lovely and spongy. Also, it’s a combination I’ve never come across. I’m standard so I would usually make cake with lemon or lime citrus.
So, for months it was constantly in the back of my mind. Spring was a bit busy between a few trips and actually getting the blog started with encouragement from Follow the River North, who is actually the best.
It wasn’t until summer that I actually made the cake and I must say it turned out excellent. Loaf cakes are always (or should be) quite easy and straightforward to make. This recipe is no different.
The only difference is that I used plain non-fat yogurt instead of Greek Yogurt. While I don’t think that would really make a difference in the baking or ‘spring’ of the cake, it did leave my glaze rather thin. Next time I make this I’ll be using Greek yogurt to hopefully get a slightly more tart and thicker glaze, but it was still delicious.
I also also added a little extra grapefruit juice and zest – just a pinch for good luck.
So, basically I just wanted to say – give this recipe a try and here is what it looks like when you don’t have amazing BA photographs of it. I really loved the recipe and just wanted to brag.
Even if you’re not keen on grapefruit, give it a shout. The grapefruit I used was really overripe and sweeter than I thought it would be. When the taste pulled through the cake it became almost like a general citrus cake – super moist and with that sticky glaze. Yes.
Perfect for Sunday baking and Monday breakfast.