Fresh Grapefruit Yogurt Cake
Winter is citrus time. This low fat grapefruit cake is a nice change from the traditional lemon. And a beauty at that.
This simple pound cake uses almost a cup of poppy seeds, which is what makes it so good. Don't skimp on them.
Ingredients
- 1 cup poppyseeds
- 1/2 cup milk
- 1 cup (2 sticks) butter
- 1 1/4 cups sugar
- 4 large eggs, separated
- 1 1/4 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- powdered sugar
Instructions
1. Preheat oven to 350F.
2. Combine poppy seeds and milk, lets stand 30 minutes. Cream butter and sugar in a mixer until light and creamy. Ass yolks one at a time, beating well after each addition. Stir in flour, baking powder, salt, poppy seed mixture, and vanilla. Beat egg whites until almost stiff. Fold into batter. Spoon batter into a greased and floured 9-inch Bundt or Kugglehopf pan or spring form pan. Bake 45-50 minutes. Cool 15 minutes, then remove from pan. 16 servings.
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