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!
- 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
- Preheat the oven to 350°F (177°C) and grease a 9×5 inch loaf pan.
- 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.
- 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.
- Remove the cake from the oven and set on a wire rack. Allow to cool before drizzling with glaze.
- 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!
- Freezing Instructions: Cake freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.
- Muffins/Cupcakes: Prepare batter as instructed. Grease a 12-count muffin pan or use liners. Fill with batter all the way to the top. Bake at 350°F (177°C) for about 20 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool in the pan for 5 minutes before serving. Top with glaze. Makes about 12 muffins.
- Square or Round Cake: This batter will fit into a 9×9 inch square baking pan or a 9-inch springform pan (it will be too tall for a regular 9-inch round cake pan). Bake at 350°F (177°C) for about 30 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool and top with glaze.
- Greek Yogurt: I use plain nonfat Greek yogurt. You can use low fat or full fat instead. Vanilla, honey, or any citrus flavors would work wonderfully here!