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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.

Ingredients

Scale

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

Find it online: https://victoriablair.com/grapefruit-yogurt-cake-with-citrus-glaze-recipe/