Ingredients:
| 1-1/2 cups | all-purpose flour, sifted |
| 1 tsp | baking powder |
| 1/2 tsp | baking soda |
| 1/2 tsp | salt |
| 1/2 cup | unsalted butter, room temperature |
| 3/4 cup | sugar |
| 3 | large eggs, room temperature |
| 2 (6-oz) containers | Rachel's™ Pink Grapefruit Lychee yogurt |
| 1 tbsp | grated pink grapefruit zest (approximately one large grapefruit) |
| 1/2 tsp | pure vanilla extract |
| Glaze | |
| 1/4 cup | sugar |
| 1/2 cup | freshly squeezed pink grapefruit juice, strained |
Method:
Preheat oven to 350°F. Grease or lightly spray and a 9 x 5-inch loaf pan.
In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
In the bowl of stand mixer, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in yogurt, zest and vanilla. Gently stir in flour mixture, mixing until incorporated. Do not over beat.
Spoon batter into prepared pan and bake for 45-50 minutes, until top springs back and a tester inserted in the center of the loaf comes out clean.
Meanwhile, make glaze. In a small saucepan heat sugar and grapefruit juice to a simmer, cooking until sugar has dissolved, about 2 minutes. Remove from heat.
When the pound cake is done, cool in pan on a metal rack for 10 minutes. Remove from pan, gently poke with a fork or skewer all over top and sides of cake. Slowly pour glaze over cake or use a pastry brush to paint top and sides until all glaze has been used. Cool. Cover with plastic wrap and store at room temperature up to 3 days.
Yield: 12 slices
Prep Time: 35 minutes
Baking Time: 45-50 minutes