Easy Zesty Grapefruit Yogurt Cake
Easy Zesty Grapefruit Yogurt Cake
Introduction
Brighten your day with this incredibly "Easy Zesty Grapefruit Yogurt Cake"! This recipe delivers a wonderfully moist, tender crumb infused with the vibrant, refreshing flavor of fresh grapefruit. The subtle tang of yogurt combined with the citrus zest creates a delightful balance that's not too sweet, making it perfect for breakfast, brunch, or an afternoon treat. With minimal effort and straightforward steps, you'll have a beautifully golden cake topped with a simple, glossy grapefruit glaze ready to impress. It's a sunshine-filled dessert that tastes as good as it looks!
Ingredients
- 1 ½ cups (190g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (150g) granulated sugar
- 1 large grapefruit, zested (about 1 ½ tablespoons zest) and juiced (about ½ cup juice, divided)
- ½ cup (120ml) plain whole milk yogurt (not Greek yogurt)
- ¼ cup (60ml) vegetable oil or melted unsalted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (120g) powdered sugar
- 2-3 tablespoons fresh grapefruit juice (from the remaining juice)
Instructions
- Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour an 8 or 9-inch round cake pan or a 9x5 inch loaf pan, or line with parchment paper.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Combine Wet Ingredients: In a large mixing bowl, combine the granulated sugar and grapefruit zest. Rub the zest into the sugar with your fingers for a minute or two; this helps release the citrus oils and infuses the sugar with more flavor.
- Add Remaining Wet Ingredients: To the sugar mixture, add the yogurt, oil (or melted butter), eggs, ½ cup of grapefruit juice, and vanilla extract. Whisk until well combined and smooth.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing with a spatula or whisk until just combined. Be careful not to overmix; a few small lumps are okay.
- Bake the Cake: Pour the batter into your prepared pan and spread evenly. Bake for 30-35 minutes for a round cake, or 40-45 minutes for a loaf cake, or until a wooden skewer or toothpick inserted into the center comes out clean.
- Cool & Glaze: Remove the cake from the oven and let it cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- Prepare the Glaze: Once the cake is cool, whisk together the powdered sugar and 2 tablespoons of grapefruit juice in a small bowl. Add more juice, ½ teaspoon at a time, until you reach a smooth, pourable consistency.
- Finish & Serve: Drizzle the glaze evenly over the cooled cake. Allow the glaze to set for a few minutes before slicing and serving.
Pro Tips & Notes
- Don't Overmix: Overmixing the batter can develop the gluten in the flour too much, resulting in a tougher, drier cake. Mix until just combined.
- Zest First, Then Juice: Always zest your grapefruit before cutting and juicing it. It's much easier!
- Using Different Citrus: This recipe is wonderfully adaptable! Feel free to substitute oranges, lemons, or even limes for a different citrus twist. Adjust the amount of sugar if using very tart citrus like lemons.
- Storage: Store the cake loosely covered at room temperature for up to 3 days, or in an airtight container in the refrigerator for up to 5 days.
- Plain Yogurt is Key: Ensure you use plain, whole milk yogurt for the best texture and moisture. Greek yogurt is thicker and will change the consistency of the batter and final cake.
Nutrition Facts (per serving)
- Calories: 280 kcal
- Fat: 12g
- Saturated Fat: 2g
- Cholesterol: 40mg
- Sodium: 220mg
- Carbohydrates: 40g
- Fiber: 1g
- Sugars: 28g
- Protein: 4g
Frequently Asked Questions
- Q: Can I use Greek yogurt instead of plain yogurt? A: It's not recommended for this specific recipe. Greek yogurt is much thicker and has less moisture, which can result in a drier cake. Stick to plain, regular whole milk yogurt for the best results.
- Q: My cake isn't rising well, what could be wrong? A: Ensure your baking powder and baking soda are fresh and active. Also, be careful not to open the oven door too early during baking, as this can cause the cake to sink.
- Q: Can I make this cake ahead of time? A: Absolutely! This cake holds up beautifully. You can bake it a day in advance, let it cool completely, glaze it, and then store it at room temperature until serving.
- Q: What kind of grapefruit should I use? A: Any type of grapefruit will work! Pink or red grapefruit will lend a slightly sweeter, milder flavor, while white grapefruit will provide a more tart and classic grapefruit taste. Use what you prefer and what's available.