An abundance of citrus is always a good thing in our minds. That bright, vibrant burst of flavor can brighten a dull day real quickly.
We wanted to try out a recipe that allowed us to use almost all the parts of the citrus fruit, and would work with any citrus we found rolling around in the fruit crisper.
Enter, Joy the Baker’s recipe, which started us on the right track to baked citrus deliciousness.
A rich and flavorful citrus cake. Place rack in the upper third of the oven and preheat to 350 degrees. Grease 8 1/2 x 41/2- inch loaf pan, preferably metal, with butter or non-stick spray. Set pan aside. Place sugar in a medium bowl and use your fingers to work citrus zest into sugar. Beat the eggs, melted butter, and vanilla on medium speed until light and thick, about 4 minutes. In a small bowl, whisk flour, baking powder, baking soda, and salt. Reduce mixer speed to low and mix in half of dry ingredients, until just combined. Beat in the yogurt and grapefruit juice until combined. Mix in remaining dry ingredients. Scrape batter into prepared pan and smooth top. Bake cake until top is golden brown and a tester inserted into the center comes out clean. 50-60 minutes. Transfer pan to a wire rack. Whisk powdered sugar, citrus juice and butter together in a small bowl. Drizzle over cake and sprinkle with coarse sugar and fresh fruit. Let it sit until the glaze sets, about 30 minutes. Recipe adapted from Joy the Baker- Pink Grapefruit Yogurt Cake with Poppy Seeds. Citrus Pound Cake
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Watch Candace make this recipe with Studio 5.
Here are a few more things you can learn about:
- Segmenting your grapefruit (and all citrus!) to get the most flavor- read here.
- Want to add more zest to your winter? Here are our favorite tools for citrus fruits.
- How long does my baking soda last? We have the answers for you!
- Measuring your flour… does the method matter? We say yes! Learn how today!
