Light and refreshing grapefruit greek yogurt cake is simple to prepare and drizzled with a grapefruit glaze. Made with creamy yogurt, fresh grapefruit juice, and sweet brown sugar, the flavor and texture are both incredible.
We’re having cake for breakfast and rearranging the way we eat grapefruit and yogurt every morning.
I don’t actually eat grapefruit and yogurt (or, sadly, cake) most mornings, but if you slapped a thick slice of this grapefruit greek yogurt cake on my plate, I wouldn’t fight it. Today’s citrus cake is a little different from my lemon berry yogurt cake. This one is softer and more cakey, while the latter is more buttery and creamy. I dare you to resist eating only 1 slice!
This Grapefruit Greek Yogurt Cake Is:
- Extra moist
- Light and refreshing
- Made with creamy greek yogurt
- Super flavorful
- A perfect balance of sweet and tart
- Delicious for breakfast, a snack, or dessert
- Prepared without a mixer
- Really easy to make– only 2 bowls needed
- Baked in a loaf pan (just like lemon pound cake)
- Topped with grapefruit glaze
- A quick recipe– from mixing bowl to oven in 10 minutes!
Ingredients in Grapefruit Greek Yogurt Cake
I love recipes that call for simple, flavorful ingredients. Let’s review what you’ll need for this grapefruit cake:
- Flour: Sturdy all-purpose flour is the base of this cake.
- Baking Powder: Baking powder helps the cake rise.
- Salt: Salt adds flavor.
- Eggs: 3 eggs add structure and richness.
- Yogurt: Greek yogurt helps create a rich and super moist crumb. I use plain nonfat greek yogurt. You can use low fat or full fat instead. Vanilla, honey, or any citrus flavors would work wonderfully, too!
- Brown Sugar: We use all brown sugar for sweetness and an added layer of flavor.
- Oil: Instead of butter, we use oil for moisture. It creates a cake that’s lighter in texture, not quite as dense or heavy. Use vegetable, canola, or even coconut oil. And since we’re not creaming butter, we can skip the mixer!
- Grapefruit Zest + Juice: You’ll use both grapefruit zest and fresh grapefruit juice in this cake. 1/2 of a grapefruit will give you around 1/4 cup of juice and 1 and 1/2 Tablespoons of zest.
- Vanilla Extract + Vanilla Bean Seeds: Pure vanilla extract and seeds scraped from 1/2 of a vanilla bean add mega flavor. When paired with grapefruit, it’s exquisite.
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!
Without glaze, this would just be a moist bread. And cake sounds so much better– and looks prettier, too! While this sweet and tangy grapefruit cake doesn’t really need a glaze, we’ve never turned down a little something extra.
This simple grapefruit glaze adds even more grapefruit flavor. It comes together quickly and easily with 3 ingredients: confectioners’ sugar, pure vanilla extract, and fresh grapefruit juice (use the remaining grapefruit half).
The glaze hardens after several minutes– the bites with hardened glaze are my favorite!
More Simple Cake Recipes
- Pound Cake
- Angel Food Cake
- Lemon Pound Cake
- Lemon Berry Yogurt Cake
- Mini Vanilla Pound Cakes
- Marble Loaf Cake
- Raspberry Swirl Pound Cake
Grapefruit Greek Yogurt Cake
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 4 hours
- Yield: 1 loaf
- Category: Cake
- Method: Baking
- Cuisine: American
Unbelievably moist grapefruit loaf made with Greek yogurt and fresh grapefruit juice. The flavor and texture are both incredible!
- 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
- 1 cup (120g) confectioners’ sugar, sifted
- 2 Tablespoons (30ml) freshly squeezed grapefruit juice, strained
- 1/4 teaspoon pure vanilla extract
- 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 whisk the ingredients together and 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!
Keywords: grapefruit greek yogurt cake, grapefruit cake
Reader Comments & Reviews
Could I replace the grapefruit with fresh oranges and use olive oil in this recipe?
Hi Marilyn, you can try with those swaps, although the taste will be a bit different with the use of olive oil (and oranges, of course). Let us know how it goes for you.
Great citrus recipe for all my local Florida produce. I substitute half the oil with olive oil and it’s amazing. Moist cake with a fine crumb and crispy edges.
I was wondering if substituting sugar with honey could be an option?
I’m so looking forward to try this recipe!
Hi Cynthia, we haven’t tested the recipe with honey, and so can’t give you a definite answer, but using a wet ingredient like honey to replace the sugar would likely change the consistency of the batter. If you try it, start by replacing just a little of the sugar with a little honey, and see how that turns out. Hope this helps!
Hi! Looking for an oil based cake recipe, that’s light and fluffy, just like these photos! However, I want to make it a lemon cake. (I’ve already looked at your other lemon cake recipes, this one is my favourite) Cake I use the same amount of lemon juice instead of grapefruit juice? will it taste “lemony” enough?
Hi Jane, you can definitely use lemon juice in this recipe!
Surprisingly good!! My husband always buys oranges and accidentally bought grapefruit, oops! Neither of us care for grapefruit…….so I looked on Pinterest for recipes instead of just tossing them out. What a surprise, this recipe was amazing!! Definitely will make again, very lite and refreshing!!
First, I love your website, Sally! I (like many others) came across it as I explored baking during the pandemic. I’m at a novice baker and LOVE your recipes! They are accessible and approachable and make me feel like I can bake any of them! We had a lot of grapefruits gifted to us and I wanted to see if there’s anything I could use them for. Your loaf recipe was DELICIOUS! I used coconut oil and I might not use it if I make this again because it got clumpy as I added in cooler ingredients. I also did not add vanilla bean but I did add the extra vanilla extract as you suggested in a comment. I may have had a little bit less zest (like maybe only a tablespoon) because I forgot to zest one of the grapefruits before I juiced it. I did use an 8×4 loaf pan and it still came out lovely. My whole family LOVED it! Especially my husband (who doesn’t really care for lemon cakes or anything with confectioners sugar lol)! After we made it today, there’s only a quarter of the loaf left! This is definitely a keeper and a recipe worth trying! Thank you so much for sharing your love of baking with us!
Hi Fayanne, thank you so much for your kind note! We’re so glad to hear that you’ve been enjoying our recipes. Many readers have used grapefruit in these lemon bars — see recipe notes there for details on how to substitute for the lemon. Hope you enjoy they just as much!
Saw this and thought ‘urrgh’ grapefruit and yogurt loaf! Sounds yucky!
However the more I thought about this the more I wanted to give it a go, do I have 🙂 and WOW! It really works well and I’m about to make another one (first lasted 20 mins lol)
I didn’t have soft brown sugar so used demarara instead , and didn’t use pods as don’t have , just the essence .
Cooked for 45 min and toothpick came out clean . Once cooled and drizzle done , I gave it a try and was very surprised how tasty and nice it is!! Number two about to be made 🙂 awesome 🙂
I baked these as donuts and they are amazing! Same temp but for 10-12 minutes with the rings about 3/4 full. Made about 18. Thanks for a great recipe!!
hi i’m sorry but this just turned out so bad – the cake was stodgy and raw in the middle, but burnt on the top and the outside, even when i put tinfoil on top to try and protect the face of the cake. i followed all the instructions and i just don’t know what went wrong…
I baked this in an 8×4 loaf pan, and it had a lovely rounded, domed top, instead of the flatter results with a 9×5 loaf pan. It took 60 minutes @ 350F. I also topped it with chopped candied ginger & course sugar and skipped the glaze, which holds up better if freezing for later use. The grapefruit flavor is subtle, but it was a lovely moist and sweet loaf.
Love this receipt! I was given a bag of grapefruit from a friend so thought I’d try this recipe and I love it! I now use it as a base for a lemon cake as I love the texture! It’s delicious! Thank you!
Excellent and easy to make
Hi Sally, I’ve been trying a few of your recipes and my family loves each of them! Wanted to try this as we like grapefruits but can I replace half the oil with applesauce and bake in a 8×4 inch loaf tin instead?
Hi Serena! We haven’t tested replacing half the oil with applesauce, but that swap will likely change the texture of this yogurt cake. Your smaller pan should work OK, but the bake time will be longer. The cake is done when a toothpick inserted in the center comes out clean. Enjoy!
Thanks for the tips! Loved the simplicity of this cake.