In an effort to use more yogurt and use up the 2 grapefruits sitting around in my fruit basket, I whipped up this cake. Unfortunately, the soy-based whipping cream I used was too runny, so the icing is a mess. It did solidify a little overnight in the fridge, but not enough.
I used the cake recipe used here, and baked it in a loaf tin. To be honest, I expected the cake to be a bit fluffier. Despite that, it was good, and my cousin liked it. I will definitely make it again.
I added some grapefruit zest and juice to the batter, and more zest in the cream. The fresh supremed grapefruit slices on top were refreshing.
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