Grapefruit Cake

12 Feb


Still working through loads of grapefruit. We flipped through a bunch of similar recipes, and landed on this one. The density and crumb of this cake is pretty astoundingly perfect. It is adapted from Smitten Kitchen below. I love that I’ve used non-fat yogurt for the richness! Hoorah!


  • 1 1/2 c flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 c plain non-fat yogurt
  • 1/2 c splenda sugar blend
  • 3 eggs
  • 2 tbsp grapefruit zest
  • 1/2 tsp vanilla
  • 1/2 c canola oil
  • 1/3 c grapefruit juice
  • 1/3 c grapefruit juice (additional for glaze)
  • 1/2 c powdered sugar (for glaze)


  • Preheat to 350. Pam a loaf pan.
  • Sift dry ingredients together (flour, salt, baking powder).
  • Whisk yogurt, sugar, eggs, grapefruit juice, zest, and vanilla in another bowl. Slowly whisk the dry ingredients into the wet. Fold the canola into the batter. Pour batter into loaf pan and bake for ~55 min. Let cool.
  • Meanwhile, whisk 1/3c remaining grapefruit juice and powdered sugar together until thoroughly mixed. Once cake is cool, pour glaze on top of cake and then let sit for ~30 min.

Try not to eat the whole thing in one go.

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