It was a really unusual, but awesome, weekend in Portland. It was sunny and 60 degrees for two days straight. We spent one day at a beer festival and one day building flower beds outdoors with our friends Bee and Kevin. It has been amazing to be outdoors so much. It looks like after tomorrow we’ll be back to business as usual, but this little “juneuary” has been quite nice. Come back soon, Juneuary!

Dave and I really had fun, and it all started with some of the grapefruit we picked up on our travels this winter. I keep thinking that I’m tired of it being citrus salad, but then we make something like this cake:

And then I’m not complaining about citrus season anymore. What else can I do with grapefruit?

Two things I really like about this particular recipe: a) It uses Greek yogurt, which pretty much guaranteed will improve the moisture of any cake.
and b) I decided to use olive oil in it, which I think resulted in a nice, many-dimensioned flavor.

This cake is now gone. We ate 4 pieces the first day (between the two of us) and 3 the second. That left us 3 more (i.e. 2 thick slices) for breakfast this morning, which we ate in no time flat. It’s that good. I recommend it for breakfast, brunch, or dessert.

1 1/2 cups AP flour
2 tsp. baking powder
Heavy pinch coarse salt
1 cup + 1 Tbsp. sugar
zest of one grapefruit
3 large eggs
1/2 tsp. vanilla extract
1/2 cup best quality olive oil
1 cup Greek yogurt
1/3 cup freshly squeezed grapefruit juice

For the glaze:
1/2 cup powdered sugar
1 Tbsp. grapefruit juice (ish)

Preheat the oven to 350 degrees and grease a standard loaf pan well.

In one bowl, whisk together the flour, baking powder, salt, sugar and grapefruit zest. In a second, whisk together the eggs, vanilla, olive oil, yogurt and grapefruit juice. I suggest adding the grapefruit juice last and mixing quickly, because acid and eggs sometimes get weird.

Add the liquids into the solids and fold until just combined – try to make it in ten big stirs or fewer. A few little lumps are OK – they’ll work themselves out as the batter settles.

Bake for about 50 minutes, or until a tester comes out clean. Allow to cool for at least ten minutes in the pan before turning out onto a wire rack. Continue to cool to room temperature before applying the glaze.

To make the glaze, whisk the powdered sugar and grapefruit juice together until smooth. You may need to add more juice or more sugar – how much doesn’t really matter as long as you reach a thick paste consistency. Drizzle the glaze over the top of the loaf. It will set up in a couple of minutes, and be ready to enjoy!

Adapted from Smitten Kitchen.