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Although most people associate bright, citrus fruits with late spring and summer, many of them are coming into season now. Lemons, oranges, grapefruits, tangelos, and clementines are all ready for pickin’ and eatin’, and I intend to do so. To celebrate the first glimpse of beautiful, fresh produce I made lemon yogurt cakes with grapefruit icing. Tart, moist, and oh-so-delicious. And, if you ask me, a much tastier alternative to an old box of chocolates for Valentine’s Day.
I used Ina Garten’s lemon yogurt cake recipe for the cake. Mix together flour, kosher salt, and baking powder. Set aside.
(Forget to take a picture.)
Combine yogurt, sugar, eggs, oil, lemon zest, and vanilla using your KitchenAid or a whisk. Add the dry ingredients while mixing until well incorporated.
Pour the batter into a greased 8 1/2 x 4 1/2 inch loaf pan or a super cute bundt cake pan. Bake in an oven preheated to 350 degrees for about 50 minutes if using a loaf pan or about 23 if using a mini bundt cake pan.
While they’re cooking, whip together the grapefruit icing by juicing half a grapefruit. To do that, take a grapefruit.
Cut that grapefruit in half.
(The above pictures are really just there because grapefruits are so pretty. I have faith in you to cut a grapefruit in half on your own.) Then squeeze the heck out of one of the halves into a bowl.
Add lots and lots of powdered sugar, and some red food coloring if you want to boost the color.
You have another task while the cakes are baking! In a small saucepan, combine some fresh squeezed lemon juice and sugar over low heat until sugar has melted. Pretty simple.
When the cakes are beautiful and golden, pull ’em out.
Let them cool for a few minutes in the pan, then turn them onto a cooling rack that is on a baking sheet. While they’re still hot, pour the lemon mixture over them.
Top ’em off with the grapefruit icing…
And give some bright, summer flavors to your taste buds a few months early.