What do you get when an Orange Ricotta Pie and a Lemon Pound Cake throw a party with their grapefruit cousins? Grapefruit Ricotta Cake! This loaf is light and super moist with a great crumb. It has less butter/oil and sugar than similar recipes with a ton of bright citrus notes. It tasted great the next day heated in the toaster over with just a little bit of butter. Fabulous!
A nod to Smitten Kitchen for the inspiration.
Gluten-Free Grapefruit Ricotta Cake
Ingredients
1/4 C melted butter
3/4 C sugar
4 large organic eggs
2/3 C whole-milk ricotta
1/3 C 2% or whole-milk plain greek yogurt
1-2 tbsp grated pink grapefruit zest (approximately one large grapefruit)
1/4 C pink grapefruit pulp (not the pith)
2 tbsp fresh squeezed pink grapefruit juice
1 tsp tahitian vanilla extract
1 1/2 C gluten-free flour blend (I used Bob’s Red Mill 1-to-1 Baking Flour – I also like Cup4Cup and Authentic Foods)
1 tsp baking powder
1 tsp baking soda
1 tsp sea salt
For the glaze:
1/4 C sugar
1/3 C freshly squeezed grapefruit juice
3 tbsp grapefruit vodka- I used Finlandia (optional)
Instructions
- Preheat the oven to 350°F.
- Grease or spray a loaf pan.
- In a stand mixer fitted wit the paddle attachment (or a large bowl, wooden spoon and some serious elbow grease) combine the butter, eggs and sugar and beat on medium speed until it has doubled in volume (about 2 minutes).
- Add the grapefruit rind, pulp and juice, the yogurt, ricotta and vanilla extract. Blend for another minute.
- Gradually add the baking soda, baking powder, salt and flour.
- Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
- Meanwhile, cook the 1/3 C grapefruit juice, 1/4 C sugar and vodka in a small pan until the sugar dissolves and the alcohol is reduced.
- When the cake is done, allow it to cool in the pan for 10 minutes. While the cake is still warm, pour the glaze mixture over the cake and allow it to soak in.
Enjoy!