Grapefruit Yogurt Cake with Glaze and Pistachios

Tender olive oil and yogurt cake scented with grapefruit zest, finished with a grapefruit glaze and chopped pistachios. Make this first because it needs time to bake and cool before glazing.

Servings: 8 Time: ~1 hr (15 min prep, 30-40 min bake, plus cooling) Oven: 350°F

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Ingredients

Cake

• 1½ cups all-purpose flour
• ¾ cup sugar
• 1½ teaspoons baking powder
• ½ teaspoon kosher salt
• Zest of 1 grapefruit
• 2 large eggs
• ½ cup olive oil or neutral oil
• ½ cup plain Greek yogurt or sour cream
• ¼ cup fresh grapefruit juice
• 1 teaspoon vanilla extract

Glaze and Decoration

• ½ cup powdered sugar
• 1 tablespoon grapefruit juice
• Tiny pinch kosher salt
• 2 tablespoons chopped pistachios
• Extra grapefruit zest, optional
• Whipped cream, for serving

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Method

Preheat oven to 350°F.

Grease an 8-inch or 9-inch round cake pan. If using parchment, line the bottom of the pan and grease the parchment too.

Zest the grapefruit first. Put the zest in a mixing bowl with the sugar.

Rub the grapefruit zest into the sugar with your fingers for 20-30 seconds, until fragrant.

Add the flour, baking powder, and salt. Whisk to combine.

In a second bowl, whisk the eggs, olive oil, yogurt or sour cream, grapefruit juice, and vanilla.

Pour the wet ingredients into the dry ingredients.

Stir gently until no dry flour remains. Do not overmix.

Pour batter into the prepared cake pan.

Bake for 30-40 minutes, checking at 30 minutes. The cake is done when a toothpick comes out clean or with a few moist crumbs.

Let the cake cool in the pan for 15 minutes.

Remove from the pan if comfortable, then let it cool completely before glazing. If removing it feels stressful, leave it in the pan and glaze it there.

Glaze

Once the cake is cool, whisk powdered sugar, grapefruit juice, and a tiny pinch of salt until smooth.

The glaze should be thick but pourable. If too thick, add a few drops more grapefruit juice. If too thin, add more powdered sugar.

Pour glaze over the center of the cake.

Sprinkle with chopped pistachios and optional grapefruit zest.

Serve with whipped cream.