I have adored all citrusy things since I was a kid, it’s like edible sunshine.
With spring’s recent arrival, I have been craving ALL of the citrusy things. So, I began experimenting with a citrus-infused cake.
When it comes to citrus flavored desserts, the standard options are lemon, lime, and orange. Although they are each wonderful in their own right, I wanted something new and different that I could get excited about.
As a result, this Grapefruit Citrus Loaf Cake was born, and it far exceeded my expectations.
This cake is incredibly moist, with just the right balance of sweet and tangy. The grapefruit shines through beautifully with it’s vibrant, fruity-floral aroma and flavor.
In all seriousness, this may be my favorite loaf cake i’ve ever made.
(Makes 1 – 8 1/2 X 4 1/2 inch loaf)
- Cooking Spray
- 1 1/2 C All-Purpose Flour
- 2 Tsp Baking Powder
- 3/4 Tsp Salt
- 1 Tbsp + 1 Tsp Zested Grapefruit Peel, Divided
- 1 C Sugar
- 2 Vegan “Eggs” (I use Ener-G Egg Replacer)
- 1/3 C Canola Oil
- 1 Tsp Vanilla Extract
- 3/4 C Canned Full-Fat Coconut Milk
- 1/2 C Grapefruit Juice, Divided
- 1/2 C Powdered Sugar
- Preheat oven to 350℉. Spray a loaf pan with nonstick cooking spray.
- In a medium sized bowl, whisk together flour, baking powder, and 3/4 tsp salt.
- In a large bowl (or bowl of a stand mixer if using), add granulated sugar. Using your fingers, take 1 Tbsp of the grapefruit peel, and work it into the sugar, until the sugar is fragrant and starts to look clumpy.
- Add vegan egg replacer, oil, and vanilla, and whisk together with a handheld or stand mixer until light and fluffy. (2 mins)
- On low speed, mix in half of flour mixture. Then, mix in coconut milk. Add in remainder of flour mixture. Lastly, add 5 Tbsp of your grapefruit juice. Mix until everything is just combined.
- Pour batter into greased loaf pan and smooth top. Bake cake for 50-60 minutes, or until top is golden brown, toothpick comes out clean, and internal temp registers at 195℉-205℉.
- With a toothpick, poke holes in top of cake and brush 1 Tbsp of grapefruit juice over the top. This is a very moist cake, so make sure it has completely cooled before attempting to remove it from the pan.
- For glaze, whisk together powdered sugar, a small pinch of salt, remaining 1 Tsp of grapefruit zest, 1-2 Tbsp remaining grapefruit juice, until combined.
- Drizzle over cake. Let sit until glaze is fully set. (Can also reserve extra glaze for serving.)
- Slice, and Enjoy!