Grapefruit Yogurt Cake – brighten your day with this tender, sweet cake covered in a tart grapefruit glaze. Easy to bake in a loaf pan, it’s brimming with zingy citrus flavor you’ll love.
Spring is the perfect time for light citrus desserts, and this grapefruit yogurt cake hits the mark. It combines sweet and tart flavors with a distinctive grapefruit note in both the cake and the glaze. The texture is tender thanks to yogurt, and the simple two-ingredient glaze of grapefruit juice and powdered sugar finishes it beautifully.
This cake is straightforward to make and versatile: it freezes well, can be made ahead, and doesn’t require an electric mixer. If you enjoy citrus desserts, the bright grapefruit flavor here is a lovely change from more common lemon or orange cakes.
Why You’ll Love This Grapefruit Yogurt Cake
- Simple to prepare — no electric mixer required.
- Yogurt keeps the cake moist and gives it a light, tender crumb.
- Only one grapefruit is needed for both zest and juice.
- The glaze is just grapefruit juice and powdered sugar for a quick finish.
- Freezer-friendly and suitable for make-ahead serving.
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
For the Cake:
- Grapefruit zest — fresh zest adds bright citrus flavor.
- Grapefruit juice — freshly squeezed for best flavor.
- Plain yogurt — provides tang and moisture.
- Coconut oil — melted; you can substitute vegetable or olive oil.
- All-purpose flour — creates a light, sturdy cake.
- Baking powder — helps the cake rise.
- Eggs — add structure and richness.
- Salt — balances the sweetness and enhances flavor.
- Sugar and vanilla extract.
For the Glaze:
- Fresh grapefruit juice — makes a bright, tangy glaze.
- Powdered sugar — thickens and sweetens the glaze.
How To Make Grapefruit Yogurt Cake
- Mix dry ingredients. Whisk the flour, baking powder, and salt in a large bowl and set aside.
- Combine wet ingredients. In another bowl, stir together yogurt, sugar, eggs, grapefruit zest, vanilla, melted coconut oil, and grapefruit juice. Gradually add the dry ingredients and mix until smooth.
- Bake. Pour the batter into a greased 8 1/2 x 4 1/2-inch loaf pan and bake at 350°F for 45–50 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
- Prepare the glaze. Whisk grapefruit juice and powdered sugar until you reach the desired consistency. Pourable glaze should drip slightly over the edges.
- Finish. When the cake is completely cool, remove it from the pan and spoon or pour the glaze over the top.
Recipe Tips & Variations
- Cool completely before glazing. A warm cake will melt the glaze, so wait until it is fully cooled for the best appearance.
- Adjust glaze thickness. For a thicker glaze, add more powdered sugar; for a thinner glaze, add a little more juice.
- Swap the citrus. Try oranges or blood oranges for a different flavor and color — oranges will be sweeter, blood oranges offer a striking hue.
What’s The Easiest Way To Glaze A Cake?
Place the cooled cake on a wire rack set over a sheet pan, then pour the glaze evenly over the top. The sheet pan will catch drips and makes for easy cleanup — any extra glaze can be saved and used later.
How To Store Grapefruit Yogurt Cake
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep in an airtight container for up to 7 days (note: refrigeration can dry the cake slightly).
- Freezer: Wrap the whole cake in plastic wrap and place in a freezer-safe container. For best results, glaze after thawing. You can also slice and individually wrap portions for quick serving.
More Tasty Dessert Recipes
- Ding Dong Cake
- Lemon Poppy Seed Bread
- Special K Bars
- Oatmeal Cake
- Avocado Brownies
- Reese’s Peanut Butter Cookies
- Raspberry Lemon Cupcakes
Grapefruit Yogurt Cake with Grapefruit Glaze
Ingredients
Cake
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup plain yogurt
- 1 cup granulated sugar
- 3 large eggs
- Zest from 1 grapefruit
- 1 teaspoon vanilla extract
- 1/2 cup melted coconut oil (or vegetable/avocado oil or butter)
- 1/3 cup freshly squeezed grapefruit juice
Glaze
- 2 tablespoons freshly squeezed grapefruit juice
- Approx. 1 cup powdered sugar
Instructions
- Preheat oven to 350°F. Grease an 8 1/2 x 4 1/2-inch loaf pan and set aside.
- In a large bowl whisk together the flour, baking powder, and salt.
- In a separate bowl combine yogurt, sugar, eggs, grapefruit zest, vanilla, melted coconut oil, and grapefruit juice. Slowly add the dry ingredients and stir until combined.
- Pour batter into the prepared pan and bake 45–50 minutes, or until a tester comes out clean.
- Remove from oven and cool on a wire rack. Let cool completely before glazing.
- Whisk together grapefruit juice and powdered sugar until you reach the desired consistency; add more sugar if needed for a thicker glaze.
- When the cake is cooled, remove from pan and spoon the glaze over the top.
Notes
Adapted from a lemon yogurt cake recipe.
Nutrition
Calories: 346 kcal per serving (approximate)
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