Comments on: grapefruit yogurt cake

By: YL

YL — Wed, 10 Mar 2010 22:48:46 +0000

I just tried this recipe with low-fat yogurt, in a 9×5 loaf pan, and it was utterly delicious. I took it out of the oven in 40 minutes. The middle was perfectly baked. I also had trouble getting the glaze to take, but solved the problem by poking the crust with one end of a bent paper-clip and pouring the glaze over drop by drop (it is easier and faster than it sounds).

I too am curious about reducing the number of eggs to 2 (or to use more whites than yolks). Maybe I will just have to try it out this weekend. :)

By: Banu B. Bingor

Banu B. Bingor — Wed, 10 Mar 2010 21:29:39 +0000

Everybody fell in love with this cake! :) Thank you!

By: C and C Dish

C and C Dish — Wed, 10 Mar 2010 17:26:13 +0000

I made this Grapefruit Yogurt Cake recipe in a bundt pan and it was fantastic…thanks! http://candcdish.wordpress.com/2010/03/09/grapefruit-yogurt-cake/

By: Banu B. Bingor

Banu B. Bingor — Tue, 02 Mar 2010 15:14:08 +0000

Hi Deb!

This is the first time I try a recipe of Smitten Kitchen :)

I had three big organic grapefruits in the fridge (for the last ten days!) and had had no idea what to do with them -despite sinking teeth into them! :D

Lucky me! Found a recipe that charms me :)

My grapefruite loaf is in the oven now (just the first quarter of the baking time!) and can’t wait to see the result.

I’ll let you know :)

Cheers from Istanbul!
Banu

By: Rae G

Rae G — Sat, 13 Feb 2010 16:39:31 +0000

I just pulled a loaf of this out of the oven and it is fantastic -super tender and moist. I’m going to skip the glaze- it’s really delicious and sweet without it. I’m wondering how this recipe might do in muffin tins- has anyone tried that?

By: Gretchen

Gretchen — Tue, 26 Jan 2010 20:03:17 +0000

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.

By: Jill

Jill — Tue, 26 Jan 2010 00:50:38 +0000

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!

By: Julie

Julie — Sun, 10 Jan 2010 16:32:08 +0000

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!

By: Misty

Misty — Mon, 28 Dec 2009 08:07:51 +0000

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.

By: Elsie

Elsie — Mon, 30 Nov 2009 08:47:15 +0000

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