Grapefruit Yogurt Cake
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 154.7
- Total Fat: 0.6 g
- Cholesterol: 15.5 mg
- Sodium: 215.8 mg
- Total Carbs: 32.0 g
- Dietary Fiber: 2.2 g
- Protein: 6.4 g
IntroductionAdapted from Smitten Kitchen: http://smittenkitchen.com/blog/2007/01/cak
e-paradisi/ Adapted from Smitten Kitchen: http://smittenkitchen.com/blog/2007/01/cak
1 cup all-purpose flour + .5 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 1/2 cups plain nonfat greek yogurt
1 cup sugar
1 whole egg
4 egg whites
4 t grated grapefruit zest
1/2 teaspoon pure vanilla extract
1/2 cup freshly squeezed grapefruit juice
OPTIONAL GLAZE (not included in nutrition!)
1 cup powdered sugar
2-3 T grapefruit juice
- I replaced the 1/2 cup of oil the original recipe called for with nonfat yogurt. You could use buttermilk instead or half as much fruit puree. You can also choose to do 1/4 cup fruit puree & 1/4 cup oil.
- I replaced two large (whole) eggs with four egg whites. You may use all whole eggs if you choose.
-This recipe is versatile- add nuts or chocolate chips, change the citrus fruit, mix them together- have fun!
Time depends on your pan! If you use one large loaf pan or a bundt pan- about 50 minutes. If you use 3-4 small/mini loaf pans, probably about 35-40 minutes. You could also use a muffin tin- I'd guess about 18-20 minutes for those!
If you want to glaze your cake(s), mix together the powdered sugar and grapefruit juice. Let the cakes cool for a few minutes then pour the glaze over.
Serving Size: Makes about 12 servings- all in how you slice it :P
Number of Servings: 12
Recipe submitted by SparkPeople user LOTUS737.