Rosemary Ruby Red Grapefruit Cake
I have had this huge rosemary bush outside of my house for as long as I can remember and because of this, rosemary has always been one of my favorites. It smells delicious and blooms these beautiful small purple flowers, how could you not love it?
A few months ago I was enjoying the weekend in Palm Springs and went to the famous Cheeky's for brunch and I ordered a Rosemary Paloma. While the bacon and everything was delicious... it was all about the ROSEMARY PALOMA. Like seriously, it was amazing. So amazing it helped inspire this little babe of a cake.
This cake is light, moist, and not overly sweet making it perfect for summer if you ask me. It has a light layer of a tangy sweet frosting that coats the outside of the cake giving it a light crunch.
Rosemary Ruby Red Grapefruit Cake
Cake:
1/2 c plain yogurt
1 c sugar
3 eggs
1 1/2 c all purpose flour
2 t baking powder
pinch of salt
1 T grapefruit zest
1/2 c vegetable oil
2 T grapefruit juice
1 T finely diced rosemary
Glaze:
1/4 c grapefruit juice
3/4 c powdered sugar
pinch of zest
Cake:
first things first, preheat your oven to 350 F and grease an 8in pan.
in a large bowl mix the yogurt, sugar, eggs, and zest
next add the flour, baking powder, salt, and rosemary
once that is all incorporated fold in the oil and grapefruit juice until they are all mixed and happy together
pour the batter into the prepared pan and bake for ~40 minutes or until golden brown and delicious. let sit for 10 minutes and remove from the pan to cool.
Glaze:
in a small bowl combine the sugar, juice, and zest until the desired consistency is reached. feel free to add more sugar if you like a thicker glaze or more juice if you prefer a thinner glaze.
once the cake is cooled pour the glaze over the cake in all of its glory and devour.