White Sonora Grapefruit Cake with White Chocolate Glaze
1 cup sugar
Zest of one large grapefruit
1 cup plain yogurt
½ cup olive oil
½ tsp of vanilla extract
1 ½ cups White Sonora Type 00 Flour
2 tsp baking powder
½ teaspoon salt
1 tbsp poppy seeds
½ cup white chocolate chips
¼ cup of milk or cream
2 tbsp powdered sugar
Preheat the oven to 350 F. Grease a 9x5 loaf pan. In a stand mixer mix the sugar and grapefruit zest on low speed until fragrant. Then mix in the yogurt, eggs, olive oil and vanilla extract.
In a separate bowl, combine the White Sonora Type 00 Flour, baking powder and salt. Slowly add the dry ingredients to the wet ingredients and mix at low speed. Last, mix in the poppy seeds until they are evenly distributed throughout the batter.
Pour batter into the greased loaf pan and bake for 50-60 minutes or until a toothpick comes out clean and the top is golden.
While waiting for the cake to cook make the white chocolate glaze. Combine the white chocolate and milk in a small saucepan and melt over low heat, stirring frequently. When the chocolate is melted and smooth remove from the heat and stir in the powdered sugar. Set aside and cool to room temperature.
Cool for 15 minutes before flipping the loaf out of the pan and onto a cooling rack. Allow the cake to fully cool before drizzling on the room temperature glaze.