Sometimes the simplest things can inspire a cake. In this case, it was a grapefruit given to me by a work colleague, and some lemon yogurt nearing its expiry date. I purposely made this half portion as only four eaters were expected, and this cake is not one that keeps well, especially in the middle of summer. But the recipe can be easily doubled for a full-size cake. Oh, and any citrus fruit will do, as will plain yogurt.
75 g butter
zest of a small grapefruit
150 g lemon yogurt
1 tsp vanilla
1/2 tsp baking soda
pinch of salt
- Preheat the oven to 170°C. Generously grease the tin.
- Melt butter in a small saucepan.
- Zest the grapefruit directly into the butter. Let cool a bit.
- Mix in the yogurt, eggs, and vanilla thoroughly.
- Measure out the flour, baking soda, salt, and sugar in a separate bowl; mix well.
- Add the wet ingredients into the dry; mix well.
- Bake for 40 minutes.
- Cool for 5 minutes in the tin before turning out to cool completely, right side up.
Once cooled, make a simple icing with icing sugar and enough grapefruit juice to a thick but fluid consistency. Spoon the icing over the cake, letting some of it drape down the sides. Top with cake decorations of your choice, if desired.
The cake itself is cakey but not dense, and not airy or fluffy. I daresay that if a lighter texture is desired, the eggs should be separated and the whites whipped before adding to the rest of the batter, as most typical bundt cakes are prepared. But I didn’t have the patience or time to faff about and wanted something reliable that I’ve made before (I’ve previously posted recipes for smaller bundts using lemon and lime, as well as a cupcake version with the addition of ground almonds). However, this is the first time that I have made this recipe as one large cake. I think the full-size bundt would look a little less bread like than my half-portion cake (i.e. the typical dome shape of bundts, with whipped egg whites), but never mind! It still tasted good, and that’s my main goal.