Cardamom Grapefruit Yogurt Cake
User Reviews
5
Cardamom Grapefruit Yogurt Cake
Description
This Cardamom Grapefruit Yogurt Cake blends whole wheat pastry flour's gentle nuttiness with the warm, floral spice of cardamom and the fresh citrus notes of grapefruit zest and juice. The batter incorporates eggs, yogurt, sugar, milk, and melted butter or oil, resulting in a moist texture balanced by the leavening from baking powder and baking soda. Careful mixing avoids overdeveloping the batter, preserving tenderness.
After baking in a greased pan at 350°F, the cake is cooled before glazing with a simple mixture of powdered sugar and grapefruit juice, which adds a glossy, tangy finish. The flavor is delicate and sophisticated, pairing subtle sweetness with citrus brightness and warm spice.
This cake suits casual occasions and can be prepared a day ahead. Variations in flour types are suggested to avoid heaviness, and alternative sweeteners may be used for color variation. It stores well at room temperature for up to three days, maintaining its texture and flavor.
Ingredients
Dry Ingredients:
- 2 1/3 cups whole wheat pastry flour
- 1 tsp cardamom
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 TBS grapefruit zest from large grapefruit
Wet Ingredients:
- 2 egg large
- 1 cup yogurt I used non-fat, but flavored, whole or 2% also work, plain, Greek
- 3/4 cup granulated sugar
- 1/2 cup grapefruit juice plus 2 TBS grapefruit juice reserved for glaze, freshly squeezed
- 1/4 cup milk of choice
- 1/3 cup butter melted and cooled (may also sub oil, or ghee
Glaze:
- 1 cup powdered sugar
- 2 TBS grapefruit juice can also sub lemon juice, or milk
Instructions
- Preheat oven to 350F, thoroughly grease a 10-15" bundt pan (or 9x9 square pan) with butter and lightly dust with flour. Set aside.
- In a large bowl combine flour, cardamom, baking powder, baking soda, salt, grapefruit zest. Whisk until combined and set aside.
- In a medium bowl whisk together eggs, Greek yogurt, and granulated sugar. Gently pour in 1/2 cup of grapefruit juice, milk, and cooled butter or oil. Gently stir together.
- Carefully pour wet ingredients into large bowl of dry ingredients. Use large rubber spatula to gently combine, avoid over-mixing the batter.
- Transfer cake batter into greased bundt pan. Make sure oven rack is in middle of oven. Bake for 25-35 minutes, or until inserted toothpick comes out with little crumbs.
- Allow cake to cool in pan for 20 minutes before removing. Make the glaze while cake is cooling: Combine powdered sugar and grapefruit juice in a small bowl.
- Once cake has cooled, gently bang pan on counter to loosen cake. Flip onto cooling rack. Place plate or baking sheet under cooling rack to catch glaze. In a zigzag pattern pour glaze over cake.
- Once glaze has set, you can slice, serve, and enjoy!
Notes
- Substitute whole wheat white flour or half all-purpose flour for a lighter cake texture; avoid using all whole wheat to prevent heaviness.
- Use beet sugar, coconut sugar, or similar dry sweeteners for different sweetness and color effects.
- If using coconut oil, ensure wet ingredients are at room temperature to achieve uniform mixing.
- You can prepare the cake a day ahead and add the glaze just before serving.
- Store leftovers at room temperature up to three days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12-16
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Serving | 1/16th | |
| Calories | 170kcal | 9% |
| Carbohydrates | 29g | 10% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 34mg | 11% |
| Sodium | 160mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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