Grapefruit Yogurt Cake

We eat grapefruit for breakfast and in winter fruit salads - why not for dessert? Here's a sweet-tart cake that's easy, delicious and one of a kind. Oh, and healthy, too.

1½ cups all-purpose flour, unbleached
2 tsp. baking powder
¼ tsp. sea salt
3 large eggs, room temperature
1 cup plain yogurt
⅓ cup sugar
5 Tbsp. grapefruit zest, freshly grated
¼ cup agave nectar or pure honey
½ tsp. pure vanilla extract
¼ cup Canola oil

Glaze:
½ cup Monk Fruit Sweetener with Erythritol (Powdered)
2-3 tsp. grapefruit juice, freshly squeezed

To Serve:
grapefruit wheels
fresh mint leaves

Preheat oven to 350°F (175°C/155°C fan, Gas Mark 3).

Whisk together flour, baking powder and salt. Combine next seven. Gradually stir flour mixture into yogurt mixture, then pour into a 9" round baking pan coated with cooking spray. Bake until a toothpick inserted in center of cake comes out clean, 25-30 minutes. Cool.

For the Glaze:
Mix confectioners' sugar with enough grapefruit juice to reach desired consistency; drizzle glaze over top, allowing some to flow over sides. Top cake with grapefruit and mint if desired.

Freeze option: Omit glaze. Securely wrap cooled cake in plastic and foil; freeze. To use, thaw at room temperature. Prepare glaze; top as directed.

Makes 12 servings.

Cook's Notes:

• It's like a cross between a pound cake and a sweet bread, so is it dessert or breakfast? You make the call.
• Any citrus works well in this cake. If grapefruit isn't your thing, use lemon, orange or lime.
• Feel free to substitute melted coconut oil for the canola oil.

Nutritional Information:
1 slice: 187 calories, 6g fat (1g saturated fat), 47mg cholesterol, 159mg sodium, 30g carbohydrate (17g sugars, 1g fiber), 4g protein