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Grapefruit Cake

60-MinutesBakedFruitKid-FriendlyOvenPotluckSourSweet
Time :50 minutes
Yield :12 servings
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Freshly baked citrus cake topped with sliced mandarins and mint leaves, served on a white plate, perfect for summer desserts and citrus lovers.

The Scoop

Bright, tender, and just a little unexpected, this grapefruit cake gives the classic citrus cake a more grown-uppersonality.
Fresh grapefruit zest brings plenty of fragrant zing to the soft yogurt-based cake, while agave or honey adds a gentle sweetness without stealing the spotlight. Finish it with a thin grapefruit glaze, fresh mint, and a few pretty citrus wheels, and you’ve got a cake that tastes like sunshine with a little family history baked in.
Hack it:
Switch the citrus: Use orange, lemon, lime, or a combination of citrus zest for a completely different flavor profile.
Add a berry twist: Fold fresh raspberries, blueberries, or blackberries into the batter before baking. Their tartness works beautifully with grapefruit.
Bring in some crunch: Add chopped pistachios, almonds, or pecans to the batter, or scatter them over the glaze.
Change the glaze: Mix grapefruit juice with lemon juice for extra tang, or add a little honey for a softer, floral sweetness.
Leftovers:
Breakfast Parfait: Cube the cake and layer it with Greek yogurt, berries, and grapefruit segments.
Toasted Cake: Slice leftover cake and toast it in a skillet until golden on the edges. Serve warm with butter or mascarpone.
Citrus Trifle: Layer cake cubes with whipped cream, citrus segments, and berries for an easy dessert.
Ice Cream Sundae: Warm a slice slightly and top with vanilla ice cream, grapefruit zest, and chopped pistachios.

Ingredients

For the cake:

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3 large eggs, room temperature
  • 1 cup fat-free plain yogurt
  • 1/3 cup sugar
  • 5 tablespoons grapefruit zest
  • 1/4 cup agave nectar or honey
  • 1/2 teaspoon vanilla extract
  • 1/4 cup canola oil

For the glaze and topping:

  • 1/2 cup confectioners' sugar
  • 2 teaspoons grapefruit juice, plus more, to taste
  • grapefruit wheels, optional, to taste
  • fresh mint leaves, optional, to taste

Directions

  • Preheat the oven to 350 degrees F.
  • Spray a 9-inch round baking pan with cooking spray.
  • In a bowl, whisk together the flour, the baking powder, and the salt.
  • In a separate bowl, combine the eggs, the yogurt, the sugar, the grapefruit zest, the agave, the vanilla, and the oil.
  • Gradually stir the flour mixture into the yogurt mixture until just combined.
  • Pour the batter into the prepared baking pan.
  • Bake until a toothpick inserted into the center comes out clean, about 25-30 minutes.
  • Allow the cake to cool.
  • Mix the confectioners' sugar with 2 teaspoons of the grapefruit juice, adding the extra juice, a little at a time, to reach the desired consistency; it should be pourable but not watery.
  • Drizzle the glaze over the top of the cake, allowing some of it to flow over the sides.
  • Top the cake with the grapefruit wheels and mint leaves and serve.
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