Grapefruit Yogurt Cake – brighten your day with this tender, sweet cake covered in a tart grapefruit glaze. Easy to bake in a loaf pan, it’s brimming with zingy citrus flavor you’ll love.
Springtime is one of my favorite times to make light and bright citrus desserts. On a whim, I created this citrus yogurt cake recipe with grapefruit, and I am so glad I did. This cake has the ideal mix of sweet and tart flavors, and a hint of that unique grapefruit flavor in the cake and glaze makes it something special.
You’ll love how easy Grapefruit Yogurt Cake is to make, especially with its simple 2-ingredient glaze. If you’re crazy about citrus desserts like me, I have so many recipes to share with you. You can’t go wrong with the custardy citrus classics like Key Lime Pie and Lemon Bars. Or enjoy a twist on an Italian classic with my Lemon Tiramisu.
Why You’ll Love This Grapefruit Yogurt Cake
- It’s easy to make – no electric mixer is required!
- Yogurt adds wonderful flavor and a lighter cake texture.
- You’ll only need to juice and zest one grapefruit for this recipe.
- The simple 2-ingredient glaze of juice and powdered sugar is a breeze to make.
- Freezer-friendly and can be made ahead of time.
What You’ll Need
Be sure to scroll down to the recipe card to get the measurements and full instructions!
For the Cake:
- Grapefruit Zest – Fresh zest adds a ton of bright flavor to this cake.
- Grapefruit Juice – Fresh-squeezed juice gives this cake a unique grapefruit flavor.
- Plain Yogurt – Adds tangy and creamy flavors to this cake.
- Coconut Oil – Be sure to melt your coconut oil for this. Other great oil options you could use are olive oil and sunflower oil.
- All-Purpose Flour – This flour makes a light but sturdy cake.
- Baking Powder – Helps this yogurt cake rise nice and tall while baking.
- Eggs – Bind the ingredients together and add richness and moisture.
- Salt – Enhances all the flavors and balances the sweetness.
- Vanilla Extract
For the Glaze:
- Grapefruit Juice – Fresh grapefruit juice makes a bright, zingy-tasting glaze.
- Powdered Sugar – Adds thickness, sweetness, and structure to the grapefruit glaze.
How To Make Grapefruit Yogurt Cake
- Mix dry ingredients. In a large bowl, whisk the flour, baking powder, and salt. Set aside.
- Mix wet ingredients and combine. In another bowl, mix the yogurt, sugar, eggs, zest, vanilla, coconut oil, and grapefruit juice together. Slowly add the flour mixture and stir until smooth.
- Bake and cool. Pour the mixture into your prepared loaf pan. Bake in a 350°F oven for 45-50 minutes, or until a cake tester or toothpick comes out clean. When you remove the cake from the oven, cool it on a wire rack.
- Make the glaze. Whisk the juice and sugar together to your desired consistency.
Recipe Tips & Variations
- Let it cool completely. Allow the cake to cool in the pan for about 10 minutes before removing it from the pan to finish cooling on a wire rack.
- Glaze consistency matters. The grapefruit glaze should be pourable and thin enough to drip off the sides of the cake. Wait to glaze the cake until it’s completely cool. If you want to experiment with a thicker glaze, simply add more powdered sugar to make it a thicker consistency.
- Swap out your citrus. Yes, you can use another type of citrus in this cake. Orange cake will turn out a little sweeter. Try blood oranges for a striking reddish color and excellent flavor.
What’s The Easiest Way To Glaze A Cake?
To glaze this cake easily, remove the cooled cake from the pan. Place it on a wire rack over a sheet pan to pour the glaze over it. This catches any extra glaze that drips off the sides of the cake, so you don’t have to worry about a mess. Plus, you can save any leftover glaze.
How To Store Grapefruit Yogurt Cake
- Room Temperature – Store the cooled and glazed cake in an airtight container at room temperature, and consume it within 3 days.
- Refrigerate – Store the cooled and glazed cake in an airtight container in the fridge for up to 7 days. Be aware that keeping the cake in the fridge does tend to dry it out a little.
- Freeze – Wrap the whole cake in plastic wrap and then freeze in an airtight freezer-proof container. For the best appearance, glaze it after thawing. You can also pre-slice it and wrap each slice individually for easy grab-and-go snacking.
More Tasty Dessert Recipes
- Ding Dong Cake
- Lemon Poppy Seed Bread
- Special K Bars
- Oatmeal Cake
- Avocado Brownies
- Reese’s Peanut Butter Cookies
- Raspberry Lemon Cupcakes
- 1 1/2 cups all-purpose flour
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup plain yogurt
- 1 cup granulated sugar
- 3 whole large eggs
- Zest from 1 grapefruit
- 1 teaspoon vanilla extract
- 1/2 cup coconut oil,melted (or vegetable oil, avocado oil or butter)
- 1/3 cup freshly squeezed grapefruit juice
- 2 Tablespoons freshly squeezed grapefruit juice
- Approx 1 cup powdered sugar
- Preheat oven to 350º F. Grease an 8 1/2 x 4 1/2 inch loaf pan. Set aside.
- In a large bowl whisk together flour, baking powder, and salt.
- In a separate bowl mix together yogurt, sugar, eggs, zest, vanilla, coconut oil and grapefruit juice. Slowly add flour mixture, stirring until well combined.
- Pour into prepared pan, and bake for 45-50 minutes; until a tester comes out clean.
- Remove from oven and cool on a wire rack.
- To prepare glaze mix together juice and sugar until desired consistency. Add more sugar if necessary.
- Once the cake has cooled, remove from pan, and top with glaze.
Adapted from Ina Garten
Amount Per Serving Calories 346Total Fat 13gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 2gCholesterol 57mgSodium 252mgCarbohydrates 53gFiber 1gSugar 34gProtein 5g
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