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Grapefruit Yogurt Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 65 reviews
  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 to 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This delightful Grapefruit Yogurt Cake is a moist and flavorful treat combining the tangy brightness of grapefruit with creamy Greek yogurt. Baked to perfection and finished with a zesty grapefruit glaze, this cake is perfect for breakfast, brunch, or a light dessert. The citrus glaze soaks into the warm cake, adding a burst of freshness that complements the soft crumb and subtle sweetness beautifully.

Ingredients

Cake Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup Greek yogurt
  • 1 1/3 cups sugar, divided
  • 3 eggs
  • 2 teaspoons grapefruit zest (from 1 grapefruit)
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup vegetable oil
  • 1/3 cup freshly squeezed grapefruit juice

Glaze Ingredients

  • 1/2 cup powdered sugar
  • 1–2 tablespoons freshly squeezed grapefruit juice

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Spray a loaf pan generously with baking spray to prevent sticking and set it aside for later.
  2. Mix dry ingredients: In a small bowl, sift together the all-purpose flour, baking powder, and salt to ensure even distribution and a light cake texture.
  3. Combine wet ingredients: In a separate larger bowl, whisk the Greek yogurt, 1 cup of sugar, eggs, grapefruit zest, and pure vanilla extract until well blended and smooth.
  4. Incorporate dry into wet: Gradually whisk the sifted dry ingredients into the wet yogurt mixture until just combined, being careful not to overmix to maintain a tender crumb.
  5. Fold in oil: Using a rubber spatula, gently fold the vegetable oil into the batter until fully incorporated, which helps keep the cake moist.
  6. Bake the cake: Pour the batter into the prepared loaf pan and bake in the preheated oven for about 50 minutes. The cake is done when a tester inserted into the center comes out clean or with just a few moist crumbs.
  7. Prepare grapefruit syrup: While the cake bakes, combine the 1/3 cup freshly squeezed grapefruit juice and remaining 1/3 cup sugar in a small pan. Heat gently, stirring occasionally until the sugar dissolves completely and the mixture is clear. Remove from heat and set aside.
  8. Soak the cake: Once baked, allow the cake to cool in the pan for 10 minutes. Then, carefully turn it out onto a baking rack set over a sheet pan. While still warm, slowly pour the grapefruit syrup over the cake, allowing it to soak in deeply for maximum flavor and moisture.
  9. Make the glaze: In a small bowl, mix the powdered sugar with 1 to 2 tablespoons of freshly squeezed grapefruit juice until smooth to create a drizzling glaze.
  10. Glaze and cool: Drizzle the grapefruit glaze over the top of the cooled cake and allow it to set before slicing and serving.

Notes

  • Use fresh grapefruit juice and zest for the best citrus flavor; bottled juice will not provide the same freshness.
  • Make sure not to overbake the cake to keep it moist and tender.
  • Allowing the grapefruit syrup to soak into the warm cake enhances moisture and flavor penetration.
  • The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
  • This cake pairs wonderfully with a cup of tea or coffee for a refreshing treat.

Find it online: https://dishmelt.com/grapefruit-yogurt-cake-recipe/