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Grapefruit Yogurt Cake Recipe

Grapefruit Yogurt Cake Recipe
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★★★★★

4.7 from 5 reviews

This Grapefruit Yogurt Cake is a moist and tangy dessert featuring the bright flavors of grapefruit combined with creamy Greek yogurt. The cake is sweetened with sugar and finished with a zesty grapefruit glaze, making it a perfect balance of citrusy freshness and delicate sweetness. Ideal for brunch, tea time, or a light dessert, this loaf cake is easy to prepare and brings a refreshing twist to traditional yogurt cakes.

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. Prepare Oven and Pan: Preheat the oven to 350°F (175°C). Lightly spray a loaf pan with baking spray and set aside.
  2. Mix Dry Ingredients: In a small bowl, sift together the all-purpose flour, baking powder, and salt to ensure the mixture is evenly combined.
  3. Combine Wet Ingredients: In a separate large bowl, whisk together the Greek yogurt, 1 cup of sugar, eggs, grapefruit zest, and pure vanilla extract until smooth and well mixed.
  4. Incorporate Dry into Wet: Slowly add the dry ingredient mixture into the wet ingredients, whisking gently to combine the batter without overmixing.
  5. Add Oil: Using a rubber spatula, fold the vegetable oil into the batter thoroughly until all ingredients are fully incorporated and the batter is smooth.
  6. Bake the Cake: 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. Prepare Grapefruit Syrup: While the cake bakes, combine the 1/3 cup grapefruit juice and the remaining 1/3 cup sugar in a small saucepan. Heat over medium heat until the sugar dissolves completely and the mixture becomes clear. Remove from heat and set aside.
  8. Soak Cake: When the cake is done, let it cool in the pan for 10 minutes. Then carefully transfer it onto a wire rack set over a sheet pan. While still warm, slowly pour the grapefruit-sugar syrup over the cake, allowing it to soak in.
  9. Prepare Glaze: Mix the powdered sugar and 1 to 2 tablespoons of freshly squeezed grapefruit juice until smooth to create a glaze. Adjust the juice quantity to achieve desired consistency.
  10. Glaze and Serve: Drizzle the glaze evenly over the cooled cake before serving to add an extra citrus burst and a sweet finish.

Notes

  • If you prefer a less tart flavor, reduce the grapefruit zest to 1 teaspoon.
  • Use fresh grapefruit juice for the best citrus flavor; bottled juice may result in a less vibrant taste.
  • Make sure not to overmix the batter to keep the cake light and fluffy.
  • The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
  • For an extra touch, garnish with thin grapefruit slices or a sprinkle of extra zest before glazing.

Nutrition

Keywords: grapefruit cake, yogurt cake, citrus cake, loaf cake, grapefruit dessert, moist yogurt cake, easy dessert recipe

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