Grapefruit Yogurt Cake with Citrus Glaze Recipe

Introduction

This Grapefruit Yogurt Cake is a bright and moist dessert that perfectly balances tangy citrus with creamy yogurt. It’s easy to prepare and makes a refreshing treat for any occasion.

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
• For the glaze:
  • 1/2 cup powdered sugar
  • 1–2 tablespoons freshly squeezed grapefruit juice

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Spray a loaf pan with baking spray and set aside.
2. Step 2: In a small bowl, sift together the flour, baking powder, and salt.
3. Step 3: In another bowl, whisk together the Greek yogurt, 1 cup sugar, eggs, grapefruit zest, and vanilla extract until smooth.
4. Step 4: Gradually whisk the dry ingredients into the wet ingredients until just combined.
5. Step 5: Gently fold the vegetable oil into the batter using a rubber spatula, ensuring it is fully incorporated.
6. Step 6: Pour the batter into the prepared loaf pan and bake for about 50 minutes, or until a toothpick inserted into the center comes out clean.
7. Step 7: While the cake bakes, combine the grapefruit juice and remaining 1/3 cup sugar in a small saucepan. Cook over medium heat, stirring until the sugar dissolves and the mixture is clear. Set aside.
8. Step 8: When the cake is done, let it cool in the pan for 10 minutes. Then, place it on a baking rack set over a sheet pan. While still warm, pour the grapefruit-sugar syrup evenly over the cake, allowing it to soak in. Let the cake cool completely.
9. Step 9: To make the glaze, mix the powdered sugar with 1 to 2 tablespoons of grapefruit juice until smooth. Drizzle over the cooled cake before serving.

Tips & Variations

• Use full-fat Greek yogurt for extra moisture and richness in the cake.
• If grapefruit juice is unavailable, you can substitute fresh orange juice, but the flavor will be sweeter and less tangy.
• For added texture, sprinkle chopped pistachios or almonds on top of the glaze before it sets.

Storage

Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. If refrigerated, bring to room temperature before serving for best flavor. The glaze may harden slightly when chilled but can be softened by warming the cake briefly in the oven or microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Yes, but Greek yogurt is thicker and results in a moister cake. If using regular yogurt, strain it through a fine sieve for a few hours to remove excess liquid before using.

Is it possible to make this cake gluten-free?

Yes, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Ensure the blend contains xanthan gum or another binder for best results.

Grapefruit Yogurt Cake with Citrus Glaze Recipe

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★★★★★

4.7 from 56 reviews

This Grapefruit Yogurt Cake is a moist and tangy loaf cake featuring bright citrus flavors balanced with creamy Greek yogurt and a luscious grapefruit glaze. Perfectly tender with a subtle sweetness, it’s an excellent treat for breakfast, dessert, or afternoon tea.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 the oven to 350°F (175°C). Spray a loaf pan with baking spray or grease it well and set aside.
2. Mix Dry Ingredients: In a small bowl, sift together the all-purpose flour, baking powder, and salt. This ensures even distribution and a light cake texture.
3. Combine Wet Ingredients: In a separate larger bowl, whisk together the Greek yogurt, 1 cup of sugar, eggs, grapefruit zest, and vanilla extract until smooth and well blended.
4. Incorporate Dry Ingredients: Slowly whisk the sifted dry ingredients into the wet ingredients until just combined, being careful not to overmix to keep the cake tender.
5. Add Oil: Using a rubber spatula, fold the vegetable oil gently into the batter until fully incorporated and smooth.
6. Bake the Cake: Pour the batter into the prepared loaf pan. Bake for approximately 50 minutes, or until a cake tester inserted in the center comes out clean. Oven times may vary, so start checking at about 45 minutes.
7. Prepare Grapefruit Syrup: While the cake is baking, combine the remaining 1/3 cup grapefruit juice and 1/3 cup sugar in a small saucepan. Heat over medium heat, stirring until the sugar dissolves completely and the mixture becomes clear. Remove from heat and set aside to cool slightly.
8. Soak the Cake: Once baked, allow the cake to cool for 10 minutes in the pan. Then carefully transfer it to a baking rack placed over a sheet pan. While the cake is still warm, pour the grapefruit sugar syrup over it, allowing the liquid to soak in and infuse flavor.
9. Cool Completely: Let the cake cool completely on the rack before glazing to avoid melting the glaze.
10. Make and Apply Glaze: Mix the powdered sugar with 1 to 2 tablespoons of freshly squeezed grapefruit juice until smooth and drizzle the glaze over the cooled cake evenly.

Notes

• Use fresh grapefruit for the best zest and juice flavor intensity.
• Be careful not to overmix the batter to keep the cake fluffy and tender.
• Adjust glaze consistency by adding more powdered sugar or grapefruit juice as needed.
• This cake stores well in an airtight container at room temperature for up to 3 days.
• For a dairy-free version, substitute Greek yogurt with coconut yogurt and use an appropriate oil alternative.

Keywords: grapefruit yogurt cake, citrus cake, loaf cake, Greek yogurt dessert, tangy cake, easy cake recipe