Grapefruit Greek Yogurt Cake

Unbelievably moist grapefruit loaf made with Greek yogurt and fresh grapefruit juice! The flavor and texture are both incredible! Recipe on

Rearranging the way we eat grapefruit and yogurt every morning. Also eating cake for breakfast.

I don’t actually eat grapefruit and yogurt (or, sadly, cake) every morning, but if you slapped a fat slice of this grapefruit yogurt cake on my plate, I wouldn’t fight it.

Unbelievably moist grapefruit loaf made with Greek yogurt and fresh grapefruit juice! The flavor and texture are both incredible! Recipe on

Especially since my usual breakfast smoothie will have to sit on the back burner because my blender is no where to be found and I no longer have a normal working kitchen. We moved this week! Our kitchen is being renovated and while there are contractors in and out every day and a normal size oven is nonexistent, I can think of far worse situations. Because we’re IN OUR FREAKING HOME! It’s so damn surreal and I can’t wipe this smile off my face. 

(For any concerned parties, don’t fret. I have a mini kitchenette in my basement that I can use in the interim. I’ve got an oven. I’ve got a (tiny) stove. And I’ve got a ton of recipes I made over the past few weeks to share! I just have no blender.)

Earlier in the week, I made a few of these grapefruit yogurt cakes. But that’s not how the recipe originally began. Sunkist asked me to test out a few recipes using their Star Ruby grapefruit and I had cake on the mind. I love citrus cakes so I gave a couple different versions a whirl before landing on the one. I’m going to be honest and say that I don’t normally eat grapefruit by itself. I love it brûléed, in a kale salad with salmon and sunflower seeds (really really good, I swear), or– if we’re being honest here– in an ice-cold margarita. But never in a cake. And oh my gosh. I know I get pretty passionate about most desserts but THIS? Grapefruit cake is ridiculously good. I can’t believe I waited this long and I dare you to resist eating only 1 slice.

I dare you!!

Super moist grapefruit loaf made with Greek yogurt and fresh grapefruit juice! Recipe on

I started with a base of creamed butter and sugar and while the cake was tasty that way, I much preferred the 2nd cake I made. I used oil. I also reduced the amount of fat and increased the amount of yogurt. The crumb is just as rich, but it stays super moist for days and has a lighter texture; not quite as heavy and dense. And since we’re not creaming butter, we can skip the mixer! I love using yogurt as much as I can in my baking– especially Greek yogurt because it’s always in the fridge anyway. For some reason, I felt weird baking and serving this like a cake so I baked it in a loaf pan instead. Like, pound cake style!

Related: I feel weird 95% of the time, so don’t feel like you can’t bake this in another size pan. I’ll give you options in the notes!

From there, things got even better. I made a 3rd grapefruit cake using vanilla bean and all brown sugar– if you’re looking to add flavor to your cakes or pound cakes or quick breads, these are your friends. The two paired with the tart ‘n’ sweet Star Ruby grapefruits is just plain beautiful. You’ll use both the grapefruit zest and the fresh grapefruit juice in this cake and while too much grapefruit zest can be overkill, 1 and 1/2 Tablespoons seems to be the magic number.

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, grate the zest first then cut the grapefruit in half and juice it. Expose that bright ruby red center! 1/2 of a grapefruit will give you around 1/4 cup of juice that you need. The other half is yours to eat. This way you’re not wasting a thing!

Unbelievably moist grapefruit loaf made with Greek yogurt and fresh grapefruit juice! The flavor and texture are both incredible! Recipe on

We’re using a grapefruit glaze too. You’ll need: confectioners’ sugar, vanilla extract, and grapefruit juice. Use the rest from that grapefruit half! The glaze hardens after several minutes, so the cake is perfect for travel. But to be honest, it really doesn’t even need glaze. It’s plenty sweet and tangy as is, but without glaze this would just be a moist bread. And cake sounds so much better. Looks prettier, too.

And I WILL say that the bites with hardened glaze on top were my very favorite. ♥

Unbelievably moist grapefruit loaf made with Greek yogurt and fresh grapefruit juice! The flavor and texture are both incredible! Recipe on

Overall, this grapefruit yogurt cake is:

  • Moist
  • Refreshing
  • Deeply vanilla
  • Grapefruit glazed!
  • Surprisingly good

What blows my mind is that Kevin loves it too. And that says a lot considering it’s not a chocolate something covered in peanut butter frosting. And it’s not steak, beer, or green bean casserole with extra crunchy onion things.


Grapefruit Greek Yogurt Cake

  • Author: Sally
  • 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

Grapefruit Glaze

  • 1 cup (120g) confectioners’ sugar, sifted
  • 2 Tablespoons (30ml) freshly squeezed grapefruit juice, strained
  • 1/4 teaspoon pure vanilla extract


  1. Preheat the oven to 350°F (177°C) and grease a 9×5 inch loaf pan.
  2. 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.
  3. 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.
  4. Remove the cake from the oven and set on a wire rack. Allow to cool before drizzling with glaze.
  5. 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!


  1. Freezing Instructions: Cake freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.
  2. 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.
  3. 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.
  4. 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 cake

And yes, this is breakfast food.

Unbelievably moist grapefruit loaf made with Greek yogurt and fresh grapefruit juice! The flavor and texture are both incredible! Recipe on

Unbelievably moist grapefruit loaf made with Greek yogurt and fresh grapefruit juice! The flavor and texture are both incredible! Recipe on


  1. Hi Sally! I made this for my sisters bridal brunch and it turned out beautiful and moist but lacking in grapefruit flavor. I followed the recipe to a tee so i find it odd after reading other reviewers who said it had great citrus flavor. Could it have been the grapefruit I used? Is there a grapefruit extract or oil i could try adding next time? Loved the texture and presentation of this bread but need more grapefruit flavor!

    1. I’d say it was the particular grapefruit because this bread should be extremely flavorful. So sorry about that Holly! I believe there is grapefruit extract out there that you could use or even an orange extract for extra citrus flavor.

  2. Hi Sally,

    Love your recipes. Have tried quiet a few and totally a fan of every one.

    Want to try this one too, just one quick question, if I use dark brown sugar instead of light , will it change the flavor? I have two big packets of dark one but no light.



      1. Thanks Sally for the reply,

        I made it yesterday (sorry can’t resist making it so could not wait for your reply). MINDBLOWING!!! it is, so yummy, moist and little dense……just what I wanted it to be. You cannot avoid the glaze, I ate it with and without the glaze….glaze took its taste to yet another level.

        Thanks for the wonderful recipe.

  3. Hi Sally, I have made this cake twice and although I loved the taste, both times it rose in the oven and collapsed after taking it out. I even had all my ingredients at room temperature. Any idea what could have gone wrong?

    1. Hi Tanya, you can. The bundt would be a little short unless you made 2 batters and poured them into the pan, though. I would’t double the recipe; sometimes I get better results making 2 separate batters. I’m unsure of the bake time.

  4. I have a friend who loves grapefruit (she always orders a Ruby Red Tonic when we go out to eat) and I always wanted to make this for her. It was finally her birthday and this was perfect for our low-key celebration. She is also not a huge fan of frosting so this was even more perfect! She and her boyfriend were very impressed with the flavor, as was I, even though I don’t usually eat grapefruit. I’m definitely keeping this in my back pocket as something to make and surprise people with again! Thank you for a great recipe! 🙂

  5. Hi Sally
    I just happen to have grapefruit by hand and I really want to make this!
    Can I halve this recipe? If I could, how should I bake it? In the same loaf pan or 6-inch cake pan?
    Beautiful pictures btw!

    1. Hi Sally,
      I’m quite a fan of your recipes (I do all my baking from your blog ). I tried this one and loved it! I made a few changes though. I didn’t have the vanilla beans so I missed that, and my grapefruit gave me very very little zest (not even ¼ of a teaspoon), so I compensated with about 2 tablespoons more of grapefruit juice. I also had a lot of apples, so I finely diced two apples and added them to the mix. The result was fantastic!

  6. Hi Sally, I’ve made this cake before and it’s awesome! I want to make it again but only have regular yogurt on hand, not Greek. What adjustments should I make? less liquid?

  7. This was soooooo good!! I didn’t make the glaze and still thought this tasted incredibly decadent – and definitely breakfast food, right??

  8. I just made this delicious bread..omg…….soooooo good! I skipped the vanilla and added extra grapefruit zest to the batter and the glaze cause I wanted the pure grapefruit flavors. This recipe is a keeper

  9. Hi Sally! First of all let me tell you how much of a fan I am of all your recipes! Your page is a go-to for me whenever I wanna whip something up!

    I tried baking this yesterday and it tasted wonderful and really spongey! However there were no crumbs when I sliced the cake. What could be the reason for it?

    Also I when I pour the wet ingredients onto the dry ones, the dry ingredients clumped up despite how much I mixed the batter. How do I prevent the flour from clumping when mixing?

    Would really like your thoughts on this. Thank you!

    1. Hi Restria! I’m so sorry you had trouble with this grapefruit greek yogurt cake. Let me try to help– first, make sure your ingredients are at room temperature. This is so important when baking cakes and cupcake recipes. That should help the batter mixed together easier. If the cake tastes spongey and almost too wet, it could be underbaked. Try baking for a few extra minutes if you decide to try the cake again. Hope this helps!

  10. Oooo.. this was DELISH!! I couldn’t find grapefruit that said Ruby Red in my grocery store so I just bought what they had. Don’t know if it’s suppose to say Ruby Red?!? Followed the directions exactly and LOVED THIS cake! I had a lot of glaze so I poked a few holes in the top and poured it over the entire cake. Not too sweet and was a nice addition. If you like lemon bread then you’ll love this!

    1. Ruby Red grapefruits have a slightly different flavor but regular grapefruits work also! I’m so glad you enjoyed it!

  11. Great recipe, thank you Sally. I cut the sugar down by a third, and got a more pronounced grapefruit flavour. The cake is wonderfully soft, I’ll never go back to having cereal for breakfast again

  12. Hi Sally. Baked this cake first time today. It’s done by 40 minutes. Tastes really good!!! even though I only used vanilla extract and not that much zest. I think I only used 2 grapefruits. I just added extra juice for my glaze which I shouldn’t have done. Just because I thought that the glaze was too sticky. The trick for that would be to give it enough time to mix with everything else so that it would become more spreadable over the cake.
    My critics, my kids loved it. The flavour is not overwhelming, I ate a whole slice.
    Thanks for the recipe. Cheers !!!!

  13. I made this for a girls night and everyone loved it. Super easy to make and turned out perfectly. I used vanilla lactose free yoghurt, therefore only used the vanilla seeds (no extract). Will be making it again very soon as I bought way too many grapefruits. Couldn’t resist, they just smell amazing.

    Thanks again for yet another fabulous recipe (I also recommend the best ever banana cake 😉

  14. Hi,
    I tried the recipe and bake the same cake twice yesterday. At first I thought it was my mistake when the cake rose in oven but it sink very quickly when out from oven. Then I tried the same recipe for second time, it happened to be the same. Any idea why? And the bottom part of the cake is still wet/heavy and looks uncooked. But the top part of the cake is spongy.

    1. It could be many different things. Cakes usually sink when the cake batter is not completely cooked. You can cover the top of the cake with aluminum foil about half way through the bake time if the top is cooking faster than the inside. Also I suggest testing the temperature of your oven with an inexpensive oven thermometer – if it runs very hot the outside of the cake will be done before the inside.

  15. Excellent! As described, this cake is unbelievably moist. The crumb is loose and tender. I usually follow the recipe the first time I make something, but did make a few minor changes to this one. Because of the yogurt I added 1/4 tsp baking soda. I used a combination of brown and white sugars and rubbed the grapefruit zest into the sugars. I also added 1/2 tsp rosewater which adds something pleasant and unique to the flavor. I subbed a light olive oil for the vegetable oil. None of these changes should have had a noticeable effect on the end result. 5 star!

  16. So I really want to make a grapefruit cake for my birthday… I’m torn between this recipe, (in a round pan with cream cheese frosting and blackberry swirl) or adapting your lemon blueberry cake recipe (my favorite thing ever, made it for my own baby shower and it was an enormous hit!) for a grapefruit blackberry version… what do you think would be best? Thanks! I love and swear by all your recipes!

    1. Hi Anna, Both would be delicious! If you have a 9 inch springform pan and only need one layer of cake then this would be easy to add a swirl and frosting. If you need a larger layer cake and feel comfortable adapting the lemon cake then go for it! Let me know what you decide and how it turns out – and have a fantastic birthday!

1 2

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love



Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally