Ruby Red Grapefruit & Yoghurt Loaf Cake

Preheat your oven to 350°F (175°C). Grease a standard 9x5-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides for easy removal.

In a large mixing bowl, combine 1 cup of granulated sugar and 1 tablespoon of grapefruit zest. Using your fingertips, rub the zest into the sugar for about 2 minutes until the mixture looks like wet sand and is highly fragrant. This releases the essential oils.

Whisk the 3 eggs, 1/2 cup of yoghurt, 1/2 cup of oil, 2 tablespoons of the grapefruit juice, and 1 teaspoon of vanilla extract into the sugar-zest mixture until completely smooth and emulsified.

In a separate medium bowl, whisk together 1 1/2 cups of flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt to ensure even distribution.

Gently fold the dry ingredients into the wet ingredients using a spatula. Stop mixing as soon as the flour streaks disappear to prevent gluten development, which ensures a tender crumb.

Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Let the cake cool in the pan for 10 minutes, then lift it out using the parchment overhang and transfer to a wire rack to cool completely.

While the cake cools, whisk 1 cup of confectioners' sugar with the remaining 2 tablespoons of grapefruit juice. If the glaze is too thick, add more juice 1/2 teaspoon at a time until it reaches a pourable consistency. Drizzle over the cooled cake.