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Pink Grapefruit Yogurt Cake

This Pink Grapefruit Yogurt Cake is a citrusy delight! Moist, tender, and bursting with flavor, it’s perfect for any occasion.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: Brunch, Cake, Citrus, Easy, Yogurt
Servings: 8 servings

Ingredients

  • 3/4 cup plain Greek yogurt
  • 1 cup granulated sugar
  • Zest of 1 1/2 pink grapefruits
  • 3 large eggs
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/3 cup canola oil

For Grapefruit Syrup:

  • 1/4 cup freshly squeezed grapefruit juice
  • 2 tablespoons granulated sugar

For Grapefruit Glaze:

  • 1/3 cup powdered sugar
  • 2-3 tablespoons freshly squeezed grapefruit juice

Instructions

  • Step 1: Preheat the oven to 350°F (175°C).
  • Step 2: In a large mixing bowl, combine the Greek yogurt and granulated sugar. Whisk until smooth and creamy. Add the zest of 1 1/2 pink grapefruits and mix well.
  • Step 3: Add the eggs one at a time, whisking after each addition until fully incorporated.
  • Step 4: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and vanilla extract. Gradually add to the wet mixture, stirring until just combined.
  • Step 5: Slowly drizzle in the canola oil, gently folding it into the batter.
  • Step 6: Pour the batter into a greased 9-inch round cake pan and bake for 25-30 minutes or until a toothpick comes out clean.
  • Step 7: For the grapefruit syrup, combine the grapefruit juice and granulated sugar in a small saucepan. Heat until the sugar dissolves, then simmer for about 5 minutes.
  • Step 8: Once baked, cool the cake in the pan for 10 minutes, then transfer to a cooling rack. Brush the syrup over the warm cake.
  • Step 9: For the glaze, whisk together the powdered sugar and grapefruit juice until smooth, adjusting consistency as needed.
  • Step 10: Once the cake is completely cooled, drizzle the glaze over the top.

Equipment

  • Mixing Bowls
  • Whisk
  • Measuring cups and spoons
  • 9-inch Round Cake Pan
  • Cooling rack
  • Small Saucepan

Notes

  • For a lower sugar option, reduce granulated sugar by 1/4 cup.
  • Replace half of the all-purpose flour with whole wheat flour for added fiber.
  • Use almond or coconut oil for a different flavor.