Pink grapefruit lavender loaf

Hey guys I’m baking again…says every person in the world right now, haha!

Seriously the world is still in the middle of a mass baking extravaganza – stores are still out of flour, and now yeast…what next?

Thankfully these are things I mostly have a lot of on hand, because I experiment a lot. Well not yeast – although I do have one, but it’s expired…does yeast expire?  I might still use it.

Anyways, I wanted to get the recipe for this beautiful grapefruit lavender loaf up before the end of the weekend. So here it is for you.

YIELD – 1 Loaf

INGREDIENTS

Loaf

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 3 large eggs
• 3/4 cup greek yogurt
• 2/3 cup raw (or light brown) sugar
• 1/2 cup coconut oil (or butter)
• 1 tsp vanilla 
• 1 tbsp pink grapefruit zest 
• 1/2 cup pink grapefruit juice
• 1 tbsp edible lavender flowers (I get mine from Silk Road Spice Merchant)

Glaze

• 1/2 cup pink grapefruit juice
• 1 tsp edible lavender flowers
• 1 tbsp white sugar 
• 2 cups powdered sugar

DIRECTIONS

1. Preheat the oven to 350°F and grease a 9×5 inch loaf pan and line with parchment paper tabs.
2. To make the cake in a medium sized bowl, whisk together the flour, baking powder, and salt and set aside.
3. In a large bowl of a stand mixer, mix the coconut oil for about 2 minutes so it’s nice and smooth, then the raw sugar and mix again for a couple minutes.  Next, add the yogurt, grapefruit juice, grapefruit zest, and vanilla, mix for 2-3 minutes until well combined.  Next, add the eggs in one at a time and mix until just combined.
4. Pour the dry ingredients into the wet ingredients slowly mixing with a wooden spoon or rubber spatula until combined. Try to avoid overmixing. Next, stir in the lavender flowers.
5. Spread batter into the prepared loaf pan, and bang on the counter slightly to even out the batter. Bake for approximately 50 minutes or until a toothpick inserted into the middle of the cake comes out clean. Check the cake at 45 min. and pop back in if necessary, as every oven is different.
6. Remove the cake from the oven and set on a wire rack to cool.
7. In the meantime we will make the glaze.  For the glaze, add the 1/2 cup grapefruit juice, sugar and tsp of lavender flowers to a small saucepan on medium heat.  Allow mixture to come to boil and then let simmer for 15-20 minutes, mixture will reduce to about 1/3 cup. Strain the glaze into a medium mixing bowl removing the lavender flowers. Add the 2 cups powdered sugar and whisk until it becomes a slightly thicker glaze. Set aside to cool.
8. Once cake and glaze are cool, pour the glaze over the cake, slice, serve. and enjoy.  You can store the leftover cake at room temperature for up to 3 days or you can store it in the refrigerator too.

This cake takes a little bit of work, but it is so worth it – I promise you.

If it’s your first time working with edible flowers or you’re unsure if you’ll like the floral notes, you can feel free to use a little less – start with a tsp and try the cake and see how you feel.  You can also feel free to substitute with other edible flowers.  Roses, elderflowers and hibiscus would all be delicious; but I personally LOVE the combination of lavender and grapefruit.

You can also make the cake without the lavender flowers.  If you do that – you can alter the recipe for the glaze and just do 1/4 cup of grapefruit juice and 2 cups of powdered sugar and whisk together.

I hope you enjoy the cake and you give it a shot, please let me know your thoughts.  You can message me here, on Instagram, or Facebook.  I love to know what you’re up to and which recipes you are loving.

Till the next recipe,

Kristen xo