Grapefruit and Lime Cake with a Citrus Glaze
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Fresh citrus scents and colors have been on my list of must haves lately. Must be the ringing in the freshness of Spring. Anyhoo, I’ve been craving a grapefruit cake ever since I saw one in Thomas Keller’s cookbook, Ad Hoc at Home.
I made some alterations to the famous Mr. Keller’s, in an attempt to lighten it up a bit, but I don’t think I lightened it up at all. Maybe a tad.
Nah, probably not.
I also added lime, ’cause I like lime. Lime is good. Lime is lime-icious. This is one delicious cake, moist with a subtle fresh citrus flavor, and not too sweet. Top it with a glaze, or not.
I did make a glaze for this one, poking holes all over the top to let all the yumminess soak through. Too simple. It was a tasty addition that made for a super moist cake. The only thing I didn’t like about adding the glaze was that the holes remained visible on the cake. A thicker glaze/frosting to cover up the holes would work if it bothers you. Of course, it didn’t taste too holey for me and my crew. We gobbled it up just the same.
(One thing I forgot to do was run a knife through the dough the length of the pan before baking in order to develop an even crack along the top. Whoops. It’s rustic. Definitely imperfect.)
Fruit or vanilla ice cream would also be a nice compliment. And it would make a darn good dessert for a ladies tea or shower.
Grapefruit and Lime Cake with a Citrus Glaze
This is one delicious cake, moist with a subtle fresh citrus flavor. Top with a citrus glaze.
- 1 3/4 cup all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 8 tablespoons (4 0z.) unsalted butter
- 3/4 cup brown sugar
- 2 eggs
- 1/2 cup (4 oz.) vanilla yogurt
- 3 teaspoons grapefruit juice
- 2 teaspoon lime juice
- 1 tablespoon grapefruit zest (from about 1/2 grapefruit)
- 2 teaspoons lime zest (from about 1 lime)
- 1 teaspoon vanilla
- 1/3 cup milk
- 2 tablespoons grapefruit juice, strained
- 1 tablespoon lime juice, strained
- 1 cup confectioners sugar (powdered sugar)
Preheat oven to 350-degrees F.
Coat a loaf pan with cooking spray. (I used an 8×4-inch pan, so if you use a different size, adjust cook time.)
In a bowl, whisk together flour, baking powder and salt and set aside.
In a separate bowl or bowl of a mixer, beat butter until fluffy.
Add brown sugar and combine well.
Beat in eggs one at a time; continue to beat for 2-3 minutes.
Add yogurt, juices, zests and vanilla and mix well. Make sure to scrape down sides of mixer every so often.
Starting and ending with flour, alternate adding flour and milk. Mix well but don’t overbeat – mix until just combined.
Pour batter into prepared loaf pan, put loaf pan on baking sheet and place in oven.
Bake at 350-degrees F for 25 minutes, turn pan 180-degrees and continue to bake approximately 20 more minutes. Check for doneness with a cake tester, wooden skewer or toothpick. If needed, tent with aluminum foil to prevent over-browning.
If adding glaze (see recipe below), poke holes with a skewer in top of cake while still in pan and warm. Pour glaze a little at a time over cake. Use a pastry brush to spread out evenly. Let glaze soak in before pouring more on cake.
Remove cake carefully from pan. If you’d like, pour any remaining glaze over cake.
Combine all ingredients well. Adjust juice and/or powdered sugar for desired consistency.
Adapted from Thomas Keller’s, Ad Hoc at Home.
Makes 1 9-inch loaf pan.
I love lime too and I wouldn’t care about the holes at all. To busy eating to notice!
I love grapefruit AND lime, so this cake would be right up my alley!
Delicious! Citrus anything is yummy 🙂
This is a new one for me and can’t wait to try the recipe! Love, love, love grapefruit AND lime and the combination sounds just delightful. I wouldn’t worry about the holes showing… makes it look rustic and oh so yummy homemade.
Yummy! I am definitely going to make this. Thank you for sharing.
This sounds so refreshing! I bet it is really delicious with the sugar and the tartness of the citrus.
This cake looks right up my alley. I’m a total sucker for anything with citrus flavors. And then you add that glaze and I’d have no resistance to this whatsoever. A slice of this and a cup of tea. Very good!
I am LOVING the SPRING-ness wonder of this beautiful cake!!!
Yep, this is perfect for spring! We love citrus treats-can’t wait to make this one!
so many fruits to zest, so little time. this cake looks lovely, with or without the zingy glaze!
OK – so I never knew how to get that single crack in the top… you just run a knife along the top and it bakes with a single crease?
This looks so delicious, Amy!
That looks divine! I just got done with my weekly (or bi-weekly, if I can swing it) shopping adventure, and now I’m so bummed that I didn’t happen to pick up any limes or grapefruit, ’cause I really want to make this!
Also, I didn’t know the ‘running the knife down the middle of the cake’ trick… Thanks for the tip!
I would really love to come to your house for dinner and dessert sometime.
Likewise my dear. You can cook for me any day!
Looks so yum! Can’t wait to try at the weekend.
Quick blog related question – how do you get your pictures all prettily posted into your blog posts (i.e. with white border and drop shadow) It looks like what I can do in Mac Pages but I don’t think I can copy that into my wordpress blog. Sorry to be off topic!
This looks delightful! Can’t wait to give it a try!
I thought this was delicious when I sampled it without the glaze…I’m sure it’s fabulous with the extra touch on top! I really liked the texture, too. YUM!
This looks AWESOME! I might have to make this baby myself!
This looks so darn good. It may just have to be a weekend treat!
This sounds perfect for my brunch with the Bunco girls next month. It looks and sounds delish!!!
Yum! This grapefruit and lime cake sounds amazing–super light and refreshing for spring! Love it.