Comments on: grapefruit yogurt cake http://smittenkitchen.com/2007/01/cake-paradisi/ Sat, 21 Nov 2009 07:54:50 -0500 http://wordpress.org/?v=2.8.6 hourly 1 By: Angel Celeste http://smittenkitchen.com/2007/01/cake-paradisi/#comment-328837 Angel Celeste Wed, 28 Oct 2009 17:23:52 +0000 http://smittenkitchen.com/2007/01/cake-paradisi#comment-328837 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. 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.

]]> By: Fatima http://smittenkitchen.com/2007/01/cake-paradisi/#comment-314029 Fatima Wed, 19 Aug 2009 11:36:33 +0000 http://smittenkitchen.com/2007/01/cake-paradisi#comment-314029 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 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!

]]> By: stephanie http://smittenkitchen.com/2007/01/cake-paradisi/#comment-313477 stephanie Sun, 16 Aug 2009 01:01:40 +0000 http://smittenkitchen.com/2007/01/cake-paradisi#comment-313477 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. 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.

]]> By: Sarah http://smittenkitchen.com/2007/01/cake-paradisi/#comment-309885 Sarah Tue, 28 Jul 2009 00:05:29 +0000 http://smittenkitchen.com/2007/01/cake-paradisi#comment-309885 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? 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?

]]> By: Erica http://smittenkitchen.com/2007/01/cake-paradisi/#comment-288956 Erica Thu, 28 May 2009 12:43:24 +0000 http://smittenkitchen.com/2007/01/cake-paradisi#comment-288956 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 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!

]]> By: Emma http://smittenkitchen.com/2007/01/cake-paradisi/#comment-261609 Emma Sun, 29 Mar 2009 18:37:08 +0000 http://smittenkitchen.com/2007/01/cake-paradisi#comment-261609 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! 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!

]]> By: becky http://smittenkitchen.com/2007/01/cake-paradisi/#comment-260880 becky Sat, 28 Mar 2009 03:41:18 +0000 http://smittenkitchen.com/2007/01/cake-paradisi#comment-260880 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! 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!

]]> By: FinnLucy http://smittenkitchen.com/2007/01/cake-paradisi/#comment-256099 FinnLucy Mon, 16 Mar 2009 01:36:58 +0000 http://smittenkitchen.com/2007/01/cake-paradisi#comment-256099 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!!! 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!!!

]]> By: Glitzer http://smittenkitchen.com/2007/01/cake-paradisi/#comment-252367 Glitzer Mon, 09 Mar 2009 09:28:33 +0000 http://smittenkitchen.com/2007/01/cake-paradisi#comment-252367 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! 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!

]]> By: hillary http://smittenkitchen.com/2007/01/cake-paradisi/#comment-252281 hillary Mon, 09 Mar 2009 04:38:03 +0000 http://smittenkitchen.com/2007/01/cake-paradisi#comment-252281 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 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.

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