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Grapefruit Loaf Cake with Rosemary Cream

Grapefruit Loaf Cake with Rosemary Cream

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Serves: 1 loaf cake Cooking Time: 1 hour


  • Dry Ingredients( to be sifted together)
  • 3/4th cup flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Wet ingredients:
  • 1/2 cup yogurt/curd
  • 1/4th cup neutral oil/olive oil
  • 1/2 cup castor sugar
  • 1/2 teaspoon vanilla extract
  • 2 eggs
  • 2 Tablespoons of grapefruit zest
  • 3 ablespoon of grapefruit juice



In a bowl, sift all the dry ingredients and set aside


In a separate bowl add all the wet ingredients except the eggs: curd, oil, sugar, vanilla extract, grapefruit zest, grapefruit juice and mix well till smooth


Add the eggs one at a time and mix well


To the dry mixture add the wet mixture and give it a good stir with a spatula(don't over mix the mixture)


Preheat the oven to 180 degrees C


Add your batter to a greased loaf tin and bake for 20-30 minutes at 180 degrees C


For the rosemary cream, make a simple syrup by adding equal parts water and equal parts white sugar (castor or regular) along with some rosemary leaves (I added 1/4th cup water and 1/4th cup sugar along with 2 stalks of rosemary)


Strain and cool the sugar syrup completely


Whip 100 ml of cream, when it's halfway whipped add 2 tablespoons of the syrup and whip till stiff peaks form


Let the cake cool, top it up with some rosemary whipped cream and enjoy!

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