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Grapefruit Yogurt Cake

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
  • Total Time
    Prep: 10 min. Bake: 25 min. + cooling
  • Makes
    12 servings


  • 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
  • Fresh mint leaves


  • 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 and mint if desired.
  • Freeze option: Omit glaze. Securely wrap cooled cake in plastic and foil; 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 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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