Grapefruit Yogurt Cake Recipe

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Grapefruit Yogurt Cake Recipe
Grapefruit Yogurt Cake Recipe photo by Taste of Home
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Grapefruit Yogurt Cake Recipe

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We eat grapefruit for breakfast and in winter-fruit salads—why not for dessert? Here's a sweet-tart cake that's easy, delicious and one of a kind. Oh, and healthy, too! —Maiah Miller, Montclair, Vermont
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min. + cooling

Ingredients

  • 1-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup fat-free plain yogurt
  • 1/3 cup sugar
  • 5 tablespoons grated grapefruit zest
  • 1/4 cup agave nectar or honey
  • 1/2 teaspoon vanilla extract
  • 1/4 cup canola oil
  • OPTIONAL GLAZE AND TOPPING:
  • 1/2 cup confectioners' sugar
  • 2 to 3 teaspoons grapefruit juice
  • Grapefruit sections
  • Fresh mint leaves

Directions

Preheat oven to 350°. Whisk together flour, baking powder and salt. Combine next seven ingredients. Gradually stir flour mixture into yogurt mixture, then pour into a 9-in. round baking pan coated with cooking spray. Bake until a toothpick inserted in center of cake comes out clean, 25-30 minutes. Cool.
For glaze, mix confectioners' sugar with enough grapefruit juice to reach desired consistency; drizzle glaze over top, allowing some to flow over sides. Top cake with grapefruit sections and fresh mint leaves.
Freeze option: Omitting glaze and topping, securely wrap cooled cake in plastic and foil, then freeze. To use, thaw at room temperature. Prepare glaze; top as directed. Yield: 12 servings.

Test Kitchen tips
  • It's like a cross between a pound cake and a sweet bread, so is it dessert or breakfast? You make the call!
  • Any citrus works well in this cake. If grapefruit isn't your thing, use lemon, orange or lime.
  • Feel free to substitute melted coconut oil for the canola oil.
  • Originally published as Grapefruit Yogurt Cake in Taste of Home February/March 2018

    Nutritional Facts

    1 slice: 187 calories, 6g fat (1g saturated fat), 47mg cholesterol, 159mg sodium, 30g carbohydrate (17g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1 fat.

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    • 1-1/2 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 3 large eggs
    • 1 cup fat-free plain yogurt
    • 1/3 cup sugar
    • 5 tablespoons grated grapefruit zest
    • 1/4 cup agave nectar or honey
    • 1/2 teaspoon vanilla extract
    • 1/4 cup canola oil
    • OPTIONAL GLAZE AND TOPPING:
    • 1/2 cup confectioners' sugar
    • 2 to 3 teaspoons grapefruit juice
    • Grapefruit sections
    • Fresh mint leaves
    1. Preheat oven to 350°. Whisk together flour, baking powder and salt. Combine next seven ingredients. Gradually stir flour mixture into yogurt mixture, then pour into a 9-in. round baking pan coated with cooking spray. Bake until a toothpick inserted in center of cake comes out clean, 25-30 minutes. Cool.
    2. For glaze, mix confectioners' sugar with enough grapefruit juice to reach desired consistency; drizzle glaze over top, allowing some to flow over sides. Top cake with grapefruit sections and fresh mint leaves.
    3. Freeze option: Omitting glaze and topping, securely wrap cooled cake in plastic and foil, then freeze. To use, thaw at room temperature. Prepare glaze; top as directed. Yield: 12 servings.

    Test Kitchen tips
  • It's like a cross between a pound cake and a sweet bread, so is it dessert or breakfast? You make the call!
  • Any citrus works well in this cake. If grapefruit isn't your thing, use lemon, orange or lime.
  • Feel free to substitute melted coconut oil for the canola oil.
  • Originally published as Grapefruit Yogurt Cake in Taste of Home February/March 2018

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    Reviews forGrapefruit Yogurt Cake

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    MY REVIEW
    jshearer User ID: 403534 284578
    Reviewed Mar. 4, 2018

    "This was quite good. I used the zest of one large grapefruit plus the zest of one orange. The grapefruit flavor really just came from the glaze and topping. I baked for a little longer than 30min and the outside was a little overdone even though the toothpick never came out clean so it didn't bake evenly. It might be because I used a glass pie plate instead of a cake pan. I'll definitely make this again since it's a tasty low calorie dessert. It doesn't give 12 servings unless you only want 2 bites (9inch one-layer, of course that's 8 servings)."

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