grapefruit yogurt cake
In her latest cookbook, Ina Garten takes what I consider her best recipe yet — her lemon pound cake — and tries to lighten it up. As I’ve already expressed my disdain for Food Networkian notions of “light food,” I’ll skip the there’s-no-hope eye roll and simply state that in comparing the new and the old recipes, the butter is replaced with an equal amount oil, one-third of a cup of buttermilk is replaced with one cup of whole milk yogurt, and an extra egg is added and in the “lighter version.” That said, just because it may not exactly mesh with whatever your notion of diet food is doesn’t mean that yogurt does not a wonderful cake crumb make.
I figured if she can make a lemon as well as an orange version of the pound cake, with and without chocolate chunks, each more fabulous than the last, that this recipe as well as technique — zest in the cake, basting with juices and draping with a citrus icing — would work for grapefruit as well. (Lime and blood orange, you’re next.) The trick was trying to figure out how to adjust the replacement to really make the grapefruit flavor come forward, as it is more sweet and mild than lemon, less than orange and the zest has less… zing, couldn’t resist. (Secretly, I also hoped for a ‘ruby red’ tinge, but alas, not much luck with that one.)
I threw in an extra teaspoon of zest and dialed the sugar back in the glaze almost entirely and from our nibbles last night and another this morning, I think it did the trick. Having divided the batter into two miniature loaves, one for us and one for friends, I skipped the glaze due to nothing but laziness, though in truth it doesn’t need it for anything but show. The grapefruit shows up enough to announce it’s presence but not too brashly and the yogurt makes for a lighter, springier and more coffee-cake like crumb, and best yet, Alex has admitted he was misguided in his lack of faith. Like, duh.
Grapefruit Yogurt Cake
Adapted loosely from Ina Garten
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup plus 1 tablespoon sugar
3 extra-large eggs
3 teaspoons grated grapefruit zest (approximately one large grapefruit)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed grapefruit juice
For the glaze:
1 cup confectioners’ sugar
2 tablespoons freshly squeezed grapefruit juice
Preheat the oven to 350°F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, grapefruit zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup grapefruit juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the grapefruit-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze, combine the confectioners’ sugar and grapefruit juice and pour over the cake.
I’ve heard good things about something called Hollywood Grapefruit Cake, but I’ve never made it or eaten it. I know there are a lot of recipes for it if you can stand to peel any more of these fruits. ;o)
The color thing is always an issue with grapefruit. I made some grapefruit jelly with a friend and we ultimately resorted to adding a few drops of red food coloring because her kids kept telling us it looked like snot and wouldn’t eat it. The dye brought it to an appropriate pink that everyone much preferred.
Yum!
Nigella does her “Mother-in-law’s Madeira cake, with yummy lemon and it’s decidedly not light! I’ve wondered how one could tamper with variations upon it.
I myself am crazy about pomelos right now, but I just don’t think they’re juicy enough to use in baking.
BTW, does anyone know of a website where one can go to find what kind of spices and herbs would go with any given food? Like grapefruit for example?
Celeste — Oooh, I just dug up a couple Hollywood grapefruit cake recipes and they look very good! I love the pairing of cream cheese frosting (though find the whole segement on top kind of odd). It reminds me of these Cupcake Blog cupcakes I’ve had bookmarked for so long. How awesome does grapefruit curd sound? I think it’s time for me to try them.
Erin — Tempting! I actually thought about it too. I am such a sucker for pink these days.
Deb, those cupcakes seem like they would be amazing!!
ITA on the segments on top of the cake. I always get a little weird about fresh citrus on a dessert–the little paper thin wafers of lime on key lime pie, for example. I don’t think I would even serve fresh grapefruit with the cake; I would rather have people just wondering where the different flavor was coming from.
On a related note, have you ever used blood oranges for anything? I always think of them in the winter. The one time I ate some, I thought they tasted almost fermented. I know they’re just oranges with a pedigree, but I think they’re intriguing. I have this idea that they would make a good citrus glaze for poultry.
Mmm, that sounds interesting. It looks suspiciously like pound cake, which will surely trick me into thinking it’s yummy and bad for me. And therefore even yummier? ;)
Ina Garten and “light” are an oxymoron! Your version looks wonderful. I can not wait to try it.
I always really want to like grapefruits, but as good as they look and sound, I just can’t stand the taste. That cake looks wonderful though!
Yum! That looks GOOD! I’ll be home late late Monday night if you want to save me some.
Beautiful loaves. I bet they were good the next day as well(if there was any left). Maybe add the juice of one blood orange for a natural way to add some pinkness? Just enough to add some color.
Cooks Illustrated tested seems to indicate that cooking destroys the pungency of citrus. So I have always glazed my lemon cakes right out of the oven by poking them with a skewer and dribbling on a mixture of lemon and sugar(regular not confectioners). I bet the grapefruit was yummy this way too.
This would be fantastic with some grapefruit curd!
oh my lord! grapefruit cake? i think i’m in love. i may have to try that this weekend.
I have approximately 40 pink grapefruit languishing in my cold cellar, waiting to be eaten and I have been searching for recipes. This looks sooo delicious! Unfortunately I have no mini loaf pans… the size adds to their charm. I have also recently made Martha’s Pink Grapefruit Sandwhich cookies (see http://www.marthastewart.com/page.jhtml?type=content&id=recipe3430030&layout=martha) but found the grapefruit flavour was too subtle for my tastes. And I added pink food colouring.
….looks like corn bread.
Damn South Beach!!!!! I would literally rip my arm off and give it to you if it meant I could have just a crumb of that!!!!!
What a great recipe! It looks so moist and dense! A nice piece with a cup of ginger tea would be perfect right about now. Can’t wait to see what you come up with for the limes and blood oranges.
Gorgeous! Good for you for experimenting. Looks absolutely wonderful.
Yum, this looks so good. I was wondering if you meant 3 tablespoons zest instead of 3 teaspoons? It seems like a whole grapefruit would have more zest than that. Thanks for the recipe!
I love grapefruits as well. I have some hints for you–
place the sugar and the citrus zest in the food processor before adding either to the batter. this helps the oils get released, and the flavour comes through more. try to use organic fruit because commercial grapefruits are heavily waxed… you can also wash the rind in hot water.
squeeze about a cup of GF juice and reduce in a non-reactive saucepan until syrupy. add this to the batter.
use regular sugar instead of 10X for the glaze– the cornstarch in the 10X lessens the taste of the juice/zest. and same with the glaze– put some zest in food processor, cook glaze down a bit and pass through fine meshed sieve if you don’t want zesty bits.
citrus is hard to bake with. but it can be so gratifying when one works out the logistics.
for a nice garnish– “brulee” some citrus segments before serving. mmmmm!
alex, you lucky baaastaaahd :)
_ryan
Deb, I think I have to stop reading your blog. I’m going to weigh far too much if I keep on!
Jennie — Oh, you should try! In the end, you really only need about a half-cup of juice. Or, if you can find the juice somewhere unsweetened, you could use that (with sugar) for the basting and the fresh zest in the cake. Not sure of any site like you mentioned, but I’d say go with whatever you’d like with it.
Celeste — I used them once for something, maybe a salad dressing but I think they’d be really fun in this cake.
Yvo — The original recipe is totally a pound cake, so this is just a variation, minus the butter. Tastes just as good, however, and incredibly moist.
Susan — Quite possibly true, though I respect her for not throwing skim milk into her hot chocolate so she can use the word “healthy” on tv! Should you want to go all the way over to a low-fat version, I believe the old trick used to be to replace the oil with apple sauce. In a dessert cake, I think it’s odd, but for a breakfast, brunch-y snack, I think the additional fruit would fit nicely.
Jocelyn — What we need is someone to have a birthday so I can try that grapefruit, orange and lime-curd filled cupcake varieties with cream-cheese frosting. Or just cake. Cake, much easier.
AngAk — Possibly. Though I also liked, in that link above, Cupcake Blog’s use of candied grapefruit curls to let people know what was inside. I really want to make grapefruit-gettes too! (But again, the husband wrongly thinks they’ll be funny-tasting.)
Sweet Potato — Martha’s recipes always look so darling, always just-exactly-what-I’m-in-the-mood-for and so often disappoint me, too. I feel your pain!
Luisa — Thank you. I bet almond paste, like in the tea cake you made last week, would be awesome in here. Or do I just have a one-track-mind? Heh.
Eileen — Nope, I got about 1 tablespoon/3 teaspoons with our microplane. The grapefruit was medium/large. I’m pretty skimpy when I use it, though, only hitting each spot once with a back and forth motion.
shuna fish lydon — Ah Shuna! Really, sometimes I make things and just hope you’ll leave me a comment, making everything better. This was one of those things, as I remember you mentioning candied grapefruit peels a while back, leading me to suspect you know a bit about these paradisis. Thanks for all of your advice: the grinding with sugar sounds wonderful (and reminiscent of this sorbet I cannot WAIT to make again) and I’ve often felt the rind was very waxy and disturbing to zest, so good point (is it the same for oranges and lemons?). As for the glaze, the confectioners sugar is supposed to make a second white glaze, just for decoration (that Ina, always ridiculously over the top), the first was just the 1/3 cup juice and a tablespoon granulated sugar, melted together and sort of basted on. I skipped the white glaze, but used the juice baste. Brulee-ing sounds awesome, and better yet, I got a brulee torch for Hanukah! (Not from the husband, mind you, who has since installed an extra smoke alarm muttering “well, uh, you are a little clumsy…“)
Ryan — Indeed.
Flicka — Oh, but it has yogurt in it. It’s “light.” ;)
My mum loves grapefruit and she always has way too many this time of year- bruleed grapefruit, grapefruit in syrup, grapefruit and avocado salad, and on it goes. She’s so obsessed she even made a grapefruit tart once (yeah, don’t try it). I’ll pass this recipe along to her.
I’ve had my eye on this Martha Stewart recipe for grapefruit/poppy seed layer cake with mascarpone frosting for a while, but have never gotten around to making it.
I could scroll through your comments to see if anyone linked, but I’m too lazy, so here: http://bakingsheet.blogspot.com/2006/10/lime-chiffon-cake.html (!)
Also, thank you for not adding the glaze. Unless they’re chocolate, I often find them too, too sweet! Let the flavor of the CAKE shine, right?
Mmm, this looks lovely. One of my favorite fruit/cake/bread recipes comes from a friend: she demolishes a whole (yes, whole, skin and all) orange in a blender, then blends in the other ingredients. The whole thing takes one dish (the blender) and whips together (literally) in a flash. I love orange breads and etc because they’re usually not too sweet. I must ask, though – how do you get such wonderful looking crusts? Mine always end up too dark!
Okay, I arrive in Houston safe and sound and OFCOURSE I had to visit Deb’s site. What does B say as the pictures of the pound cake appear on his monitor, “Make me some now!” Deb, he was quite taken by this recipe and I’m sure I will be making this cake in the near future (three to four days) since he wanted to rush out and buy the ingredients for it after ten hours of driving.
I think I’m going to make a roasted compote to go with. It’s just any type of berry mixed with honey and a little sugar and a pinch of salt heated in the oven at 300 degrees until soft and mashed with a fork. We can thank Michael Chiarrello (sp) for this recipe.
It’s my birthday! ok, when is the superbowl? maybe as a superbowl treat. Hope it isn’t next weekend because I will be in VT
That should be awesome. Excellent. Blood orange, maybe that will get the pink.
Mmmm! Looks delish. The blood orange is a great idea also, and I just happened to pick some up from the farmer’s market today, without a real plan as to what would happen with them. If I give it a go, I’ll make sure to let you know how it turns out! :)
Mmmmm. Next you should make grapefruit curd to spread on it! (I just made some using Martha Stewart’s recipe and it was too sweet, but really really good – next time I’ll use half to 3/4 of the sugar and it will be totally AMAZING.)
Deb,
Do you have a recipe for lemon curd??? I am making cupcakes for our super bowl party and I want to put a dolop of that lemony goodness in the middle…Thanks so much!
Hi Christine – The technique and recipe I referenced from Cupcake Bakeshop is supposed to be fantastic: http://chockylit.blogspot.com/2006/01/lemon-lime-grapefruit-curd-filled.html She pairs them with cream cheese frosting.
You always come up with the most amazing recipes. This is one good looking cake!
Thanks Deb!!! I am planning on using Ina’s flower cupcake recipe with that amazing frosting and a sweet tart treat in the middle. I think your suggestion will work amazingly!!!!! Thanks so much!
When you’re ready to do this full-time in your own restaurant, please let me know. I’d like to invest. :)
And, uh, how about a series on “Cooking for Single Guys – There’s more to life than bologna”. :)
Your grapefruit cake couldn’t have come at a better time. The other day I came home with a bag of ultra cheap limes, read your recipe, and then your comment that limes should look out and thought i would give it a whirl. I’m in awe, inspired and already 3 kilos heavier than i was when i first read your post. I also had to convert the recipe to gluten free and couldn’t be happier with the results. The limes were fragrant and very very zesty, the cake offered up the crumb you said it would, and with a mound of oh so sweet vanilla ice cream a perfect end to a summer barbecue. Keep throwing the suggestions out there ’cause i’ll keep trying them out. Love the site, love your writing…
I just made it! Thank you for this! This is the second one of your recipes that I’ve made and I only found your blog a few weeks ago!
Oh Deb, your mention of grapefruit curd had me dreaming of the luscious possibilities for days. I finally caved in last night and made a grapefruit curd tart. You were right, it was amazing. If you want the recipe, it’s here. Thanks for the inspiration!!
Hello :) It’s a great recipe, thanks. I substituted the grapefruit for lemon, did without the vanilla, and it works perfectly. A cup of tea and iced lemon cake. Perfect! Hello from Ireland.
I made this for a (small) potluck, and it was a hit. Just to get rid of any hint of this being healthy, I also offered whipped cream for the top, and that was accepted with pleasure. I used an actual grapefruit for the juice, and the flavor comes through pretty well. I remember you once saying that you don’t like cakes, because they don’t stay moist…well, this is one super-moist cake! And so yummy! I have requests to make it again.
okay, so i made this yesterday in a lower sugar, lower fat version – substituting non-fat plain yogurt for the whole fat yogurt, and splenda for the sugar. it tastes awesome, maybe not quite as rich as the fattier version, but definitely worthwhile. it’s still insanely moist and the grapefruit leaves a lovely aftertaste.
I tried this with non-fat plain yogurt and lime instead of grapefruits or lemon…. Love the moistness and the zesty lime flavor of the cake. Working the oil into the batter was a bid of struggle for me, but as long as you use a large bowl you shouldn’t have that issue. As for the glaze, 2 tbsp will not make it smooth. I added 1-2tbsp water to smooth out.
I know this post is a year old now, but I rediscovered it from your 2007 in review post. I don’t even like grapefruit, but we got some as a Christmas gift, and I used one to make this cake for a potluck. It was fantastic. Everyone loved it, especially me! I’m going to have to make another one to keep for myself.
I posted the recipe for the Brown Derby’s Grapefruit Cake. It is sooo good.http://woofnanny.blogspot.com/2008/01/grapefruit-cake.html
Never wrote to this blog before, but I am writing to say that I made the grapefruit cake and it was wonderful. Thanks.BER
This bakes up so nice – the timing is perfect. So yummy, even skeptics loved it! Don’t substitute applesauce for oil – it comes out gummy and not good at all. Tonight I’m trying to make them into cupcakes/muffins
I vegan-ized it with soy yogurt and egg replacer. So yummy!
Thanks for another great recipe, Deb!
We adore our red grapefruits here and already mourn the time when the supply from the last season runs out. Only peaches and nectarines can make up for that…
But I digress. The cake is excellent! I made it several times already, and here are my comments:
1. To achieve the best grapefruit kick, the amount of vanilla should be halved, and the amount of grapefruit zest doubled. Tried it last time, that’s how I’ll make it from now on. Two large grapefruits for the zest!
2. How can a cake be soaked with juice while on a rack?! I poked a bunch of holes in the top of the cake, and spooned the juice over it while still in the pan, then ran a knife along the edges of the pan to let any excess liquid slide down to soak the bottom. The holes do look strange, but that’s when the sugar glaze comes in handy. And I don’t think it merely a decoration, at least for the sweet teeth that we are! It adds all the more to deliciousness!
3. Now, this is something I haven’t tried yet, because I don’t have it at hand… adding Campari to the the batter/juice/glaze. I love the pairing of grapefruit juice with Campari in a cocktail, and it may give the cake the much sought after pinkness, adding more bitter complexity along the way…
Oh, this comment got a bit over-sized… sorry about that.
I was looking for an easier version of Ina’s lemon pound cake recipe and saw this… it was delicious! I used lemons, low fat yogurt, and three small eggs because that’s what I had on hand, and it turned out so nicely. The lemon flavor just zings the tongue, and my coworkers devoured it this morning.
This was an amazing cake! I ended up making it twice in one week. See my post here. I didn’t do the glaze, but I agree with Yulia that attacking the cake with a fork is helpful to let the syrup really soak in. On my second try, I also went ahead and put the cake in the tupperware where it would live and then did the syrup so the rest would just soak into the bottom.
it’s marinating in the grapefruit juice as i speak. i’m using a raspberry cream cheese frosting rather than the glaze and i CAN’T wait. my parents have been nay-saying it the entire time telling me there’s no such thing as loaves with grapefruit but they can’t wait for me to serve it to them.
Love the website, love your recipes!
The recipe says 1/3 cup freshly squeezed grapefruit juice, but the directions mention 1/3 cup LEMON juice. Which is correct?
Thanks!
Grapefruit is correct. It is adapted from a lemon cake recipe, hence the typo. We’ll fix that now.
Hmm, thinking of taking a lemon version to a xmas potluck party to offset the chocolate/frosting overdose I’ll be likely to encounter there. So, in the original recipe, it was 2tsp lemon zest? You mentioned that you tossed in an extra tsp-ful of zest for the grapefruit version–just checking! Wonder if it should still be 3tsp if I’m using meyer lemons…
If you’d like to make a lemon version, I’d suggest the Lemon Yogurt Anything Cake — which I adapted from the same source.
Oh, I hadn’t see that one! Thank you for the lightning quick response!
Last night I made the orange version which I saw on NY’s Delight and I love it! With one grapefruit sitting in my fridge for a while now, I will give this recipe a try!
I am an avid reader of your blog but never comment (let alone on a year old post) – but I just had to tell you that I made this and it was absolutely amazing. I used the glaze but I don’t believe anything can be too sweet :) I am completely addicted, this is my new winter time treat!
(as a side note: I would LOVE to see a post sometime with your photography set up/process – as a photographer that is food-photography challanged, I would love to learn from you. How do you manage to get all these great shots while you are cooking? And, what sort of lighting do you have in your kitchen?)
Hi Julie — Glad you’re enjoying the cake. We do have a post on our approach to food photos. However, our lighting mostly comes from the skylight above our kitchen; nothing fancy, just natural light.
Well, I was intrigued by this post, so I mentioned it on my facebook status. Oh My GOD – I got no less than 19 comments about this. People were up in arms about putting yoghurt, not to mention grapefruit, in a cake. I wasn’t sure if I was going to make it or not, but with a response like that how could I refuse?! So, I made it this morning and just had a slice; I must say, it is quite tasty. I’ve only made one other cake with yoghurt, and I remember it having a similar texture – kind of chewy/spongey. It’s not my favourite cake, but I do really enjoy it. The novelty/controversy factor alone is worth it, but the flavor is really delicate and nice. Thanks a million Deb – I really enjoy your site.
I adore this recipe. I squeezed the juice by hand and without straining the bits of flesh and poured it over the cake multiple times. It had a pink confetti topping effect and more grapefruit taste.
If I thought it was good, let me tell you how amazing it was frozen! I had to store half of it because there were only two of us and both my husband (who hates grapefruit normally) and I would almost prefer it frozen.
Give it a try.
Oh, and there was no need for the glaze at all.
I just made this cake with brown sugar and goat’s milk yogurt and it is delicious! I only had half a cup of yogurt left so I halved the recipe and baked it in a small round Pyrex dish. The cake took longer to bake due to the deepness of the dish, but the extra time developed a crispy crust and the inside cake was moist and light. My cake didn’t look as pretty as yours though, but I prefer the crispy crust.
I made this cake on Friday. It was a winner for my tea party. I substituted the vegetable oil with Olive Oil, and added blueberries to the cake. Heavenly. I will make this cake over and over again!
Made this cake today —
I used 2x the zest per the request above, and made it with nonfat yogurt that I make. No sugar frosting — totally does not need it.
I also didn’t want to “waste” the glaze and let it soak in the pan — this is what I do with my lemon poundcake.
Thought the cake was really great — not too sweet, and really moist. The yogurt is genius, I think. I thought perhaps I would substitute melted butter for the oil (I used canola) — but it was totally unnecessary. I was perfect with my cup of tea!!!
I just made this twice! First, I made it with blood oranges. The oranges zested beautifully, and the juice made for a really pretty glaze; most importantly, the taste was perfect. I omitted the second glaze because, as said above, it was not needed.
I’m making one right now with kumquats. About half a pint of whole kumquats and the sugar got put through the food processor first, and then I continued the recipe as normal. The other half pint was boiled down with some sugar and water to make the glaze. It’s real tasty!
This cake is amazing! I made it a few weeks ago and my family demolished it immediately. I also added zest to the glaze but it did resulted in a bitter aftertaste. Just baking another now and I’m leaving the zest out of the glaze. Top marks from me, my friends, my family and my manager!
I am in love with this cake! I made it yesterday, and both my husband and daughter loved it as well. The icing is fun, but I think it would be just as good without. We made it with nonfat yogurt, and honestly, I can’t imagine it tasting any better!
I discovered your site only recently and knew that I had to try this recipe as soon as I saw it. Citrus cakes are among our favorite desserts. I made the cake this afternoon. Delicious! Thank you so much. I am a devotee of Ina’s, but the one recipe I’ve made and disliked was her lemon pound cake. It sunk in the middle and wouldn’t cook through before it became too brown on top. No such trouble with this recipe. Thank you ever so much for the alterations! I will use this base for future lemon pound cakes. Wouldn’t this be lovely in a trifle layered with whipped cream, curd, and berries?
This is one of my favorite recipes and make it whenever i have an excuse to, my friend is going away to collage in two days and i am going to make her one as a parting gift.
I tried this recipe to use up some leftover grapefruit. It came out wonderfully (even though I burnt the top and sides slightly). I took it to my in-laws who seem to only like cakes that have no frosting (anything I bake with frosting remains untouched) and it was consumed within 2 days. Thanks Deb!
I just dug out this recipe and made it last night, with one minor addition and one major substitution. Vanilla extract was added to the glaze for an extra bit of flavor. But my major change was using a one-to-one swap of sour cream for the yogurt, simply because I already had two cartons of sour cream in the fridge. The cake was divine, with a pretty yellow hue.
Thanks again for the inspiration. I made a Grapefruit Cake with a Gin Drizzle http://spatulasatdawn.blogspot.com/2009/11/citrus-cakes-for-birthdays.html
Thx for this one! I made it for a Christmas Eve brunch with the inlaws. I SPILLED about half of the grapefruit juice I needed for the glaze so I subbed in some freshly squeezed orange juice with the remaining grapefruit and it came together nicely. This cake was SO moist. I also used a skewer to poke holes though the top of the cake to let the first glaze really soak in.
Hi – I’d love to make this cake today, but I don’t have an 8×4x2 loaf pan. Would it work as muffins, do you think? Thanks – it looks wonderful!
Cooking novice question! I just attempted this and got a massive overflow and a very liquid-y center (with just five minutes to go). The outsides, which are cooked, taste delicious from my sampling, but the rest just didn’t come together. Could I have not incorporated the oil fully enough? There was no sheen or visible oily patches when I poured into the loaf pan, but I may have missed something. Thanks!
I read in the intro that the “light” version of this recipe called for one more egg than the regular version, so three instead of two.
I thought the bread tasted a little too eggy and the texture was a bit too spongy.
Has anyone tried it with the cup of yogurt and just two eggs? Still workable?
Jill — I baked mine for about an hour and fifteen minutes because the center was still wet. Wonder what would’ve happened if you just would’ve kept it in for another 15-20 minutes.