GRAPEFRUIT GREEK YOGURT LOAF

http://sallysbakingaddiction.com/2016/06/04/grapefruit-greek-yogurt-loaf/

GRAPEFRUIT GREEK YOGURT LOAF/CAKE
Yum! Yum!  Doesn't taste like grapefruit.  Read through comments and lots said it had a strong grapefruit flavor so maybe the ones I had weren't as ripe as they should have been?  Could add a citrus essential oil to this to make it taste more citrus.  You make in a bread pan.  This would be perfect for a brunch type meal.  You could also make into muffins/cupcakes or a cake.  

• 1 and 1/2 cups (190g) all-purpose flour
• 1 and 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 large eggs
• 3/4 cup (180g) Greek yogurt1
• 1 cup (200g) packed light brown sugar
• 1/2 cup (120ml) vegetable or canola oil (melted + slightly cooled coconut oil works too)
• 1/4 cup (60ml) freshly squeezed Ruby Red Grapefruit juice, strained
• 1 and 1/2 Tablespoons grapefruit zest
• 1 teaspoon pure vanilla extract
• seeds scraped from 1/2 of a vanilla bean

GLAZE:

1 cup powdered sugar, sifted

2 T freshly squeezed grapefruit juice, strained

1/4 tsp vanilla

1. Preheat the oven to 350°F (177°C) and grease a 9x5 inch loaf pan.
2. Whisk the flour, baking powder, and salt together in a large bowl. In a medium bowl, whisk the eggs. Once combined, whisk in the yogurt, brown sugar, oil, grapefruit juice, zest, vanilla extract, and seeds. Pour the wet ingredients into the dry ingredients and mix with a large wooden spoon or rubber spatula until combined. Avoid overmixing.
3. Spread batter into the prepared loaf pan. Bake for 45-50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
4. Remove the cake from the oven and set on a wire rack. Allow to cool before drizzling with glaze.
5. For the glaze, simply whisk the ingredients together and drizzle over cake. Slice and serve. Cover and store leftover cake at room temperature for up to 5 days. I love it cold, so you can store it in the refrigerator too!

Muffins/cupcakes: prepare batter as instructed. Grease a 12-count muffin pan or use liners. Fill with batter all the way to the top. Bake at 350°F (177°C) for about 20 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool in the pan for 5 minutes before serving. Top with glaze. Makes about 12 muffins.

Square or round cake: This batter will fit into a 9x9 inch square baking pan or a 9-inch springform pan (it will be too tall for a regular 9-inch round cake pan). Bake at 350°F (177°C) for about 30 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool and top with glaze.

RICH LEMON & CITRUS BARS

Made a Glazed Lemon Cake that we liked.  
Our Best Bites Cookbook pg. 50

RICH LEMON BARS

Found this in the lemon cookbook pg. 88. I made these for Scott to take to his English class for his presentation. His teacher said these were the best lemon bars she has ever had. I used the fresh lemons my Mom sent home with us when we were visiting in Arizona.

1 1/2 c. plus 3T flour

1/2 c. powdered sugar

3/4 c. butter

4 eggs, slightly beaten

1 1/2 c. sugar

1 tsp. baking powder

1/2 c. lemon juice (used a big fresh lemon)

additional powdered sugar

Preheat oven to 350. In medium bowl, combine 1 1/2 c. flour and 1/2 c. powdered sugar; cut in butter until crumbly. Press onto bottom of lightly greased 9x13 baking pan; bake 15 minutes. Meanwhile, in a large bowl, combine eggs, sugar, baking powder, lemon juice and remaining 3T flour; mix well. Pour over crust; bake 20-25 minutes or until lightly browned. Cool. Cut into bars. Sprinkle with powdered sugar. Refrigerate any leftovers.

CITRUS BARS

Loved these (especially Abagail and I)!!  I think next time I could try less sugar???

• For The Crust

  • 2 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling
  • 1 teaspoon sugar
  • 1/2 teaspoon coarse salt
  • 1 cup (2 sticks) cold unsalted butter, cut into small pieces
  • 1/4 to 1/2 cup ice water

• For The Filling

  • 1/2 cup fresh grapefruit juice (from 1 grapefruit)
  • 2 tablespoons finely grated orange zest, plus 1/2 cup orange juice (from 1 orange)
  • 2 tablespoons finely grated lemon zest, plus 1/2 cup lemon juice (from 3 lemons)
  • 1 3/4 cups granulated sugar
  • 5 large eggs, lightly beaten
  • Confectioners' sugar, for dusting

Directions

1. Make crust: In a food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 1/4 cup ice water. Pulse just until dough is crumbly but holds together when squeezed (if necessary, add 1/4 cup more ice water, 1 tablespoon at a time). Do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour (or up to overnight).
2. Preheat oven to 375 degrees. On a lightly floured work surface, roll out dough to a 12-by-16-inch rectangle (patch any holes well). Place in a 10-by-14-by-1-inch rimmed jelly-roll pan with dough going up the sides; trim overhang. Prick dough all over with a fork and freeze until firm, 20 minutes. Line dough with parchment paper, leaving overhang on all sides. Fill with pie weights or dried beans. Bake until edges are dry, about 15 minutes. Remove parchment and weights; bake until bottom is dry and flaky, about 10 minutes.
3. Make filling: In a medium bowl, whisk together citrus zests and juices, granulated sugar, and eggs until well combined. Pour into crust and bake until custard is just set in center, about 15 minutes. Let cool completely in pan on a wire rack, 1 hour. To serve, dust with confectioners' sugar and cut into 18 squares.