Grapefruit Greek Yogurt Cake

Grapefruit Greek Yogurt Cake! A delicious breakfast, snack, or desert. This gorgeous cake is light and refreshing with the perfect combination of sweet and tart. Made with creamy Greek yogurt and packed with super flavors, this creation can be prepared without a mixer and is very easy to create. This recipe works beautifully with our Dark Grapefruit Balsamic as the healthy glaze!

Helpful tip: When zesting your grapefruit, make sure you only grate the pretty rosy yellow part as the white pith is very bitter. Since we’re using both the juice and the zest, zest the grapefruit first, then cut the grapefruit in half and juice it. Expose that bright ruby red center!

Ingredients

• 1 and 1/2 cups (190g) all-purpose flour (Spoon + Leveled)
• 1 and 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 large eggs
• 3/4 cup (180g) Greek yogurt*
• 1 cup (200g) packed light brown sugar
• 1/2 cup (120ml) vegetable or canola oil (melted + slightly cooled coconut oil works too)
• 1/4 cup (60ml) freshly squeezed grapefruit juice, strained
• 1 and 1/2 Tablespoons grapefruit zest
• 1 teaspoon pure vanilla extract
• seeds scraped from 1/2 of a vanilla bean

Healthy Grapefruit Glaze

Dark Grapefruit Balsamic

Instructions

1. Preheat the oven to 350°F (177°C) and grease a 9×5 inch loaf pan.
2. Whisk the flour, baking powder, and salt together in a large bowl. In a medium bowl, whisk the eggs. Once combined, whisk in the yogurt, brown sugar, oil, grapefruit juice, zest, vanilla extract, and seeds. Pour the wet ingredients into the dry ingredients and mix with a large wooden spoon or rubber spatula until combined. Avoid overmixing.
3. Spread batter into the prepared loaf pan. Bake for 45-50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
4. Remove the cake from the oven and set on a wire rack. Allow to cool before drizzling with glaze.
5. For the glaze, simply drizzle over cake. Slice and serve. Cover and store leftover cake at room temperature for up to 5 days. I love it cold, so you can store it in the refrigerator too!

Notes