Dairy Free Grapefruit Loaf Cake

Cake

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp salt
• 3/4 cup vegetable oil
• 1.5 cups sugar
• 2 large eggs
• 3/4 cup non-dairy milk (we used oat milk)
• 1 tsp vanilla
• Zest of half a grapefruit

Grapefruit Syrup

• ¼ cup grapefruit juice
• 3 Tbsp sugar

Grapefruit Glaze

• ½ cup powdered sugar
• 1 Tbsp grapefruit juice

Cake

Preheat oven to 350 °F. Prepare Fluted Loaf Pan with baking spray containing flour or shortening and flour. In a medium bowl, combine flour, baking powder and salt. Using a stand mixer fitted with a paddle attachment, cream oil and sugar together. Add eggs one at a time until thoroughly combined. Add half the flour mixture and half the milk. Blend and repeat with second half of flour and milk. Stir in vanilla and grapefruit zest. Pour batter into prepared pan, no more than 3/4 full. Gently tap pan on counter top to remove air bubbles. Bake for 60-65 minutes or until toothpick inserted into the center of the cake comes out clean. Cool cake in pan for 10 minutes before inverting onto a cooling rack with a sheet pan underneath.

Syrup

Bring juice and sugar to simmer in a small saucepan, stirring constantly. Simmer for 2-3 minutes. Slowly pour or brush syrup onto cake’s surface and let cool completely.

Glaze

Whisk powdered sugar and grapefruit juice, starting with 1 Tbsp and adding more as needed to reach desired consistency. Pour over cooled cake and serve.