A delightful blend of tart citrus and creamy yogurt, this Grapefruit Greek Yogurt Cake is the perfect spring dessert. Moist and aromatic, it balances the tang of fresh grapefruit with the richness of Greek yogurt, finished with a delicate glaze and an optional flourish of candied grapefruit slices and edible petals. Ideal for afternoon tea, brunch, or a light post-dinner treat, this cake delivers elegance and flavor in every slice.

Why You’ll Love This Recipe

Bright and refreshing citrus flavor from both zest and juice
Incredibly moist texture thanks to Greek yogurt and oil
Simple preparation with no special equipment required
Beautiful presentation with optional garnishes like candied grapefruit and flowers
Perfect for any occasion, from casual brunches to springtime celebrations
A unique twist on traditional loaf cakes, offering a lighter, fresher taste
Versatile glaze that enhances both flavor and appearance
Stays moist for days, making it ideal for make-ahead baking
Lower in butter and higher in protein compared to traditional cakes
Delightful contrast of flavors—sweet glaze over tangy citrus

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

all-purpose flour
baking powder
salt
plain Greek yogurt
granulated sugar
large eggs
grapefruit zest
freshly squeezed grapefruit juice
vegetable oil
vanilla extract

For the glaze:

powdered sugar
fresh grapefruit juice

For garnish (optional):

candied grapefruit slices
edible flower petals

Directions

Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large mixing bowl, combine Greek yogurt, sugar, eggs, grapefruit zest, grapefruit juice, and vanilla. Mix until smooth.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fold in the vegetable oil gently until the batter is smooth and fully incorporated.
Pour the batter into the prepared pan and smooth the top.
Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
For the glaze, whisk together powdered sugar and grapefruit juice until smooth.
Drizzle the glaze over the cooled cake and, if desired, top with candied grapefruit slices and flower petals.

Servings and timing

Prep Time: 15 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 10 slices
Calories: 290 kcal per slice

Variations

Lemon or orange substitution: Use lemon or orange juice and zest for a different citrus profile.
Whole wheat flour: Substitute half the flour with whole wheat for a slightly denser, more wholesome loaf.
Honey glaze: Replace the sugar glaze with a light honey drizzle for a natural sweetener.
Add-ins: Incorporate poppy seeds or chopped nuts for added texture.
Dairy-free option: Use a plant-based yogurt and oil for a dairy-free version.
Mini loaves or muffins: Divide batter into smaller tins and adjust baking time accordingly.

Storage/Reheating

Room temperature: Store in an airtight container for up to 3 days.
Refrigeration: Keep in the refrigerator for up to 5 days; bring to room temperature before serving.
Freezing: Wrap slices individually in plastic wrap and freeze for up to 2 months. Thaw at room temperature.
Reheating: Warm individual slices in the microwave for 10–15 seconds for a just-baked feel.

FAQs

What does Greek yogurt do in this cake?

Greek yogurt adds moisture, richness, and a slight tang while also contributing to a tender crumb without the need for butter.

Can I use bottled grapefruit juice?

Fresh grapefruit juice is recommended for the best flavor, but bottled can be used in a pinch—just ensure it’s 100% juice with no added sugar.

How can I make candied grapefruit slices?

Simmer thin grapefruit slices in a sugar-water mixture (1:1 ratio) for 30–40 minutes, then let dry on parchment paper before using as a garnish.

Can I reduce the sugar in this recipe?

Yes, you can reduce the granulated sugar in the batter slightly, but it may affect texture and sweetness. The glaze can also be adjusted to taste.

What kind of Greek yogurt should I use?

Plain, full-fat Greek yogurt is ideal for the best texture and flavor, but 2% or non-fat can be used if preferred.

How do I prevent the cake from sinking?

Make sure not to overmix the batter, and check that your baking powder is fresh and active.

Is this cake suitable for vegans?

Not as written, but it can be modified with plant-based yogurt and egg substitutes like flax eggs or commercial replacers.

Can I add grapefruit segments to the batter?

It’s not recommended, as they can release too much moisture and affect the structure. Stick to zest and juice for flavor.

What’s the best way to zest a grapefruit?

Use a microplane or fine grater, taking care to avoid the bitter white pith beneath the peel.

Can I double this recipe?

Yes, the recipe can be doubled and baked in two loaf pans or a bundt pan; adjust baking time accordingly.

Conclusion

This Grapefruit Greek Yogurt Cake is a refreshing take on citrus desserts, combining light, zesty flavors with a moist, tender crumb. Its simple preparation, elegant appearance, and bright taste make it a standout choice for spring gatherings or any occasion that calls for something a little special. Whether you’re a seasoned baker or just starting out, this recipe is both approachable and rewarding.

Grapefruit Greek Yogurt Cake

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Author: Mari
Total Time: 1 hour 5 minutes
Yield: 10 slices
Diet: Vegetarian

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Description

A bright and zesty Grapefruit Greek Yogurt Cake that’s soft, moist, and bursting with citrus flavor. Made with creamy Greek yogurt, fresh grapefruit juice, and zest, this elegant loaf cake is finished with a tangy glaze and optional candied grapefruit slices—perfect for brunch, spring gatherings, or a light dessert.

Instructions

Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, mix Greek yogurt, sugar, eggs, grapefruit zest, juice, and vanilla until smooth.
Add dry ingredients to wet mixture and stir until just combined.
Fold in vegetable oil until the batter is fully smooth and combined.
Pour batter into the loaf pan and smooth the top.
Bake for 45–50 minutes or until a toothpick inserted into the center comes out clean.
Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
For the glaze, whisk powdered sugar and grapefruit juice until smooth. Drizzle over cooled cake.
Garnish with candied grapefruit slices and edible petals if desired.

Notes

For extra citrus flavor, add more zest to the batter.
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
You can substitute orange or lemon juice for a different citrus twist.

Prep Time: 10 15 15 minutes
Cook Time: 50 minutes
Category: Desserts
Method: Baking
Cuisine: American