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. Looks great!!! And it looks like it is not too sweet – which I think is great for this sort of thing 🙂 Can’t wait to make this!

  2. Hey!! There was more to that comment! Sally, remember a few months ago me and another reader had a few issues with the comments?? Well it’s happening again… I’d write a comment and when I posted it, half the paragraph would be left out. Very strange. Has this happened to anyone else? Just thought you’d like to know Sally.

    1. This  has happened to me a couple of times. I thought it had something to do with my mobile phone. Who knows??

  3. Congratulations on moving!! YAY!! Aw does this mean you’re farther away from me now? 🙁 But I could not be happier for you and Kevin. It sounds like he and my boyfriend would be best friends because of what they love to eat haha! But my boyfriend loves grapefruit and I don’t so I’ll definitely be making this for him. I’m always proud to get his stamp of approval, especially when no chocolate is involved..;)

    1. We moved a bit aways from Philly! But I have family there, so it’ll always be home. 🙂 Let me know if you make this cake!

  4. I actually detest grapefruit but this is something I have to try. Who doesn’t love cake for breakfast?? Congrats on the new home! I bought my first home 3.5 years ago and I well remember what a surreal, exciting, overwhelming feeling it is. Good luck finding all your belongings, too!! 🙂

  5. Grapefruit loaf cake feels like a lemon loaf, but way fancier! I also don’t like eating grapefruit straight up, but this cake with a side of coffee for breakfast (or, ahem, a giant scoop of ice cream for dessert) is on my to-do list! Is that weird? Having cake on a to-do list? Oh well. And Sally, congrats again on your new HOUSE!! 🙂

  6. Hello! This looks seriously amazing! There is version of this that was in Bon Appetit a few months ago and they added something to their glaze that I now love to add: they mixed about a tablespoon of the greek yogurt into the glaze… They are geniuses!  It makes it a touch tart so it can balance glaze sweetness and its more creamy. I’ve added it to several different glazes and its amazing! 

  7. Oh gosh, I wish I could make this…unfortunately, grapefruit isn’t allowed with a lot of prescriptions, including mine 🙁 I miss it so much!! But maybe I’ll still make it and enjoy it vicariously through my family 😉 To be extra crazy, maybe I’ll toss some white-chocolate chips in as well 😀

  8. Hi Sally! First of all, I LOVE your blog! Anytime I’m baking for others, I choose a recipe from your site because I have never had one fail me! This cake looks absolutely beautiful but I have a question- I’m allergic to dairy which causes me a lot of grief when baking muffins and quick breads. I’ve tried subbing coconut yogurt for the greek yogurt in some recipes but the texture always comes out gummy when I do that. Do you think I would have a better chance for success if I subbed an almond milk+lemon juice “buttermilk” for the greek yogurt in this recipe? Any other suggestions? Thanks!

    1. That’s a really good question, Jillian– and I would hate to suggest something and have it turn out awful. What about a mix of silken tofu and the coconut yogurt? Or a soy yogurt? I fear there will just be too much liquid if you went the almond milk + lemon juice route.
      And I’m glad you love my blog and recipes! Thank you so much.

  9. Hi Sally!

    Congrats on the new house! It’s is such an exciting and stressful experience at the same time but totally worth it! I never would’ve thought of a grapefruit cake but this looks so good I have to try it and I love anything with Greek yogurt in it! Do you think this would work in a bundt pan?

    1. It would, yes. The bundt would be a little short unless you made 2 batters and poured them into the pan. I would’t necessarily double the recipe; sometimes I get better results making 2 separate batters. I’m unsure of the bake time for a bundt, but let me know if you try it!

  10. In the oven as we speak made with fresh lime juice, lime zest and Chobani blended key lime yogurt! We have kids that aren’t fans of grapefruit so I thought a glazed lime loaf was a nice compromise. 🙂 Thanks! 

  11. Grapefruit, whilst not a favourite of mine, always reminds me of my grandma, who would cut them in half and put a sugar layer on top, which was allowed to harden overnight.  Surprisingly I liked the sugar but didn’t care much for the fruit underneath!  Perhaps your hardened glaze would serve the same purpose?

  12. The “key lime loaf” turned out fabulously! We made a long car trip this morning so I sliced as we were leaving the house and stored in a plastic container. We filled our to go mugs with coffee and had a really yummy road trip breakfast. Thanks! 

  13. This looks so delicious! I love loaf cakes. They’re so easy and delicious. Like many others, I’m not much of a fan of grapefruit itself, but once turned into baked goodies, I can’t stop myself haha… Thank you for sharing, Sally.

  14. As a daily ruby grapefruit eater, I can’t but be super psyched by this cake. No butter, even better! So much more moist with oil and yogurt.
    Congrats on your move and good luck finding your blender. It’s probably hiding from all the use. It needs a vacay!

  15. Congrats on the move OFFICIALLY! You’ll have to post pics on your blogs once your kitchen is done! We all can’t wait to see it! This sounds very refreshing and I cannot wait to try it Sally! Big question……how have Jude and Franklin adjusted “so far”?? Both to ‘each other’ and now the new home?

    1. They’re definitely getting along now! As much as they can. Still a little tough around food and Jude doesn’t like to share toys. They love the new house! Jude’s been here a lot the past few months. He loves the yard!

  16. CONGRATS on moving in Sally!!!! *Tooting so many horns right now* How awesome is that? Thank goodness you have that mini kitchenette to prep recipes for the blog. I can only imagine that you’ve had plenty of experience prepping stuff WAY in advance from book touring. 😉 Hey, cool how those skills come in handy (like all the time), right? So, actually, I love that you made this in a loaf pan instead of a cake pan. It looks more scrumptious this way, you know? Funny thing, I was actually thinking about baking my chocolate banana bread in a cake pan… but didn’t know if that was weird… Lol. Hey, let’s all be weird together! Good luck on the renos and the rest of your move Sally! xo

  17. Hi Sally!
    Love the idea of this cake loaf with the grapefruit!  I do enjoy eating grapefruits but i’m guilty of sprinkling sugar on them.  At least these days i use Truvia so its no calories… You mentioned cooking with the grapefruits as well.  I have a recipe involving a grapefruit butter sauce (with the juice & segments of the fruit, some white wine, & of course butter) over chicken breast & with a side of boiled potatoes. Soooo good!  
    Need to try this cake & that strawberry crisp asap!!  Thanks so much!! 🙂

  18. Made this today and it’s very good. The crumb is dense but tender and it’s super moist. I found it a bit greasy and will reduce the oil to 1/3 cup the next time. My loaf took an hour to bake. I found zesting the grapefruit frustrating because the skin was too smooth to grate. I tried a microplane and 2 box graters and finally gave up and zested a lemon and orange!

  19. I made this today and it is DELICIOUS!! It came out so moist, but still a dense pound cake texture. Everyone loved it and nobody could guess that it was grapefruit. Thank you Sally for yet another amazing recipe.

  20. Hi Sally, love your recipes and your writing (and pictures!). Question:  are the vanilla bean seeds optional, or can I substitute more extract? If so, how much?  Thanks.

    1. I’m glad, Christi! And you can just use a little more vanilla extract instead. I’d add an extra 1 teaspoon of it.

  21. Hi Sally!
    Another great recipe! I made this today with lemon yogurt and coconut oil. It is AWESOME! I’m taking it to the beach Tmw! Thanks so much!
    All the best to you and congrats on the house and the pup! 🙂

  22. Hi Sally! I read your blog regularly and thought I should finally say a biiiig “thank you” for all your hard work in sharing the amazingness that is this website. Not only are your recipes just delicious, but I love the way you write, and you seem like a truly lovely person. 

    More on point, I absolutely had to make this immediately when I saw the recipe – I love grapefruit, and with yogurt this is practically a healthy on-the-go breakfast (right?). It turned out absolutely amazingly delicious: moist and fragrant and bursting with flavour. I even tweaked it a bit (half the sugar, more yogurt, a bit less oil) and it still worked out splendidly. I think I’ll try this next with lemons and poppyseed (maybe lime next??) as a variation. 

    Thank you for everything you do, and I hope your new kitchen is in full working order soon 🙂

    1. Thank you, Emilia. Thank you! I appreciate your words so much.

      A lemon or lime version would be incredible. I want to try lime next for sure!

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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