I am not a baker by any means.  If you know me at all you would know that exactness and I are not the best of friends.  I am more of a “dash of this here and a pinch of that here” type of girl.   But as Jason’s parents were coming over for the weekend and I was planning a mini-brunch for them I thought back to the schooling of my mom and remembered it is always good to have some sort of sweet bread available.  My mom, although she wouldn’t admit it is a great baker (and cook) and this one is an homage to my mommacita!

Anyway the cake turned out nicely and looked pretty.  You can substitute any kind of citrus for this loaf.  As this recipe contains low-fat greek yogurt and olive oil you can feel good about it

Almond Grapefruit Yogurt Cake
Serves 8
Adapted from The Year In Food

INGREDIENTS
1 cup all purpose flour
1 cup white whole wheat flour
1 cup sugar
1 tablespoon of Almond Extract
2 teaspoons baking powder
1/2 teaspoon sea salt
1 cup lowfat Greek yogurt
1/4 cup olive oil
1/3 cup grapefruit juice
1 tablespoon grapefruit zest

Simple Syrup
1/3 cup sugar
1/4 cup grapefruit juice

DIRECTIONS

Preheat oven to 350 degrees.

In a large mixing bowl, whisk together all of the dry ingredients. In a separate bowl, combine the wet ingredients until blended. Slowly fold the wet ingredients into the dry, mixing.

Grease a 9×5 inch loaf pan. Spoon batter into pan. Bake for about 65-70 minutes. Insert a toothpick into the bread to see if it’s done; it it comes out clean, the bread is ready.

Meanwhile whisk together the sugar and grapefruit juice to make the simple syrup.  Once the cake is done poke with something long and pour syrup on top so that it penetrates the cake.

Enjoy!