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Grapefruit Yogurt Cake

Total Time

Prep: 10 min. Bake: 25 min. + cooling

Makes

12 servings

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
Grapefruit Yogurt Cake Recipe photo by Taste of Home

Ingredients

  • 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 grated grapefruit zest
  • 1/4 cup agave nectar or honey
  • 1/2 teaspoon vanilla extract
  • 1/4 cup canola oil
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 2 to 3 teaspoons grapefruit juice
  • Grapefruit wheels and fresh mint leaves, optional

Directions

  1. Preheat oven to 350°. Whisk together flour, baking powder and salt. Combine next 7 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 and mint if desired.

Can you freeze Grapefruit Yogurt Cake?

Omit glaze. Securely wrap cooled cake and freeze. To use, thaw at room temperature. Prepare glaze; top as directed.


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.
  • Nutrition Facts

    1 piece: 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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