Grapefruit Yogurt Cake

We eat grapefruit for breakfast—why not for dessert? This cake is easy, and it’s healthy, too! —Maiah Miller, Montclair, VT

Prep: 10 min. • Bake: 25 min. + cooling • Makes: 12 servings

1¹ ₂ cups all-purpose flour

2 tsp. baking powder

¹₄ tsp. salt

3 large eggs

1 cup fat-free plain yogurt ¹₃ cup sugar

5 Tbsp. grated grapefruit zest ¹₄ cup agave nectar or honey ¹₂ tsp. vanilla extract

¹₄ cup canola oil

OPTIONAL GLAZE AND TOPPING

¹ ₂ cup confectioners’ sugar 2 to 3 tsp. grapefruit juice Grapefruit sections

Fresh mint leaves

1. Preheat oven to 350°. Whisk together flour, baking powder and salt. Combine next seven ingredients. Gradually stir flour mixture into the yogurt mixture, then pour into a

9-in. round baking pan coated with cooking spray. Bake until a toothpick inserted in center of cake comes out clean, 25-30 minutes. Cool.

2. For glaze, mix confectioners’ sugar with enough grapefruit juice to reach desired consistency; drizzle glaze over top, allowing some to flow over sides. Top the cake with grapefruit sections and fresh mint leaves.

Per serving: 187 cal., 6g fat (1g sat. fat), 47mg chol., 159mg sod., 30g carb. (17g sugars, 1g fiber), 4g pro.

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