Grapefruit Cake

I was reading my Taste of Home magazine and found a recipe for grapefruit cake. Since we still have a few delicious ruby red grapefruits from my parents' tree, I couldn't resist giving the recipe a try. It turned out great and we both liked it. The cake was on the dense side, similar in consistency to a pound cake, and was quite moist. The grapefruit flavor came through well and made the whole thing not too sweet. Plus, it looked pretty with the grapefruit sections on top.

Grapefruit Yogurt Cake

1 1/2 cups all-purpose flour

2 tsp baking powder

1/4 tsp salt

3 large eggs

1 cup fat-free plain yogurt

1/3 cup sugar

5 T grated grapefruit zest

1/4 cup agave nectar or honey

1/2 tsp vanilla extract

1/4 cup oil

Optional Glaze and Topping

1/2 cup confectioners' sugar

2 to 3 tsp grapefruit juice

Grapefruit sections

Fresh mint leaves

Preheat oven to 350 degrees. Whisk together flour, baking powder, and salt. Combine next seven ingredients. Gradually stir flour mixture into the yogurt mixture, then pour into a 9-in. round baking pan coated with cooking spray. Bake until toothpick inserted in center of cake comes out clean, 25-30 minutes. Cool.

For glaze, mix confectioners' sugar with enough grapefruit juice to reach desired consistency; drizzle glaze over top, allowing some to flow over sides. Top the cake with grapefruit sections and fresh mint leaves.