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Iced Grapefruit Yogurt Cake. This easy-to-make, gluten-free winter cake melts in your mouth. Doughy grapefruit loaf cake with just the right amount of fresh winter grapefruit, sweetened with honey, and made with almond flour. It’s extra special with a thick and creamy gingery grapefruit icing that really finishes the cake off. This grapefruit loaf cake has so much yummy flavor and the most delicious texture. Plus, it’s shockingly easy to make!
This cake is not something I ever would have pictured myself making ten years ago, but today, I’m all about it. It’s not too sweet, is so moist, and has the perfect amount of crumb, citrus, and sweet icing. I just love it so much.
I grew up enjoying only chocolate-based sweets. But over the years of sharing recipes online, I was inspired to branch out. I discovered new-to-me flavors and experimented with sweets beyond chocolate chip cookies.
A few winters back, I finally discovered how delicious winter citrus can be when used in a sweet way. At first, I started baking more with lemon, then I tried a few blood orange recipes, and now grapefruit.
Of all my winter citrus recipes, this one took me the longest to get right. But now it’s probably my favorite winter cake recipe!
When it comes to baking with almond flour, I’ve had my ups and downs. I tested this cake in so many different ways, making it ten times in just one week. Getting it just right sure took time, but in the end, it was worth it.
I was shocked to discover that after testing the recipe using regular and whole wheat flour, I enjoyed the cake best when I used almond flour.
The cake comes out of the oven a little flatter than others, but it is DELICIOUS! And even a little healthier too. So we all love that.
The Details
Step 1: the dry ingredients. This is a pretty straightforward loaf cake. First, mix together the dry ingredients. You’ll need superfine almond flour (I use Bob’s Red Mill), baking powder, baking soda, and salt.
If you prefer not to bake with almond flour, you can use all-purpose or whole-wheat flour. Just be sure to adjust the amount; notes on doing so are listed in the recipe box.
Mix these ingredients together. Then, move on to the wet mix.
Step 2: the wet ingredients
You’ll need three eggs, honey or maple syrup, plain Greek yogurt, lots of fresh grapefruit zest, vanilla extract, and melted coconut oil (or butter).
Add these ingredients to the dry mix and whisk everything together to combine. No electric mixer is needed here!
Step 3: bake the cake
Now, pour the batter into a loaf pan. I like to line my pan with parchment paper. Then, transfer to the oven and bake. This cake takes a while, between 50-60 minutes. Mine usually needs about an hour in the oven until it’s perfect.
As the cake bakes, it smells so wonderful. The citrus really makes this cake so delish.
Step 4: the icing
Powdered sugar mixed with fresh grapefruit juice and zest, then crystallized ginger, which I think is the secret. It’s so wonderful to pair with the wintery citrus.
You have to trust me!
Once the cake has cooled, you can generously spread on the glaze. I usually do two coats; it’s just that yummy.
I decorated it with a few dried rose petals.
And that’s it! This always turns out so yummy – perfectly sweet, extra moist, and every bite bursts with sweetness and gingery grapefruit. I think it’s better than most lemon cakes! I hope you love it!
Looking for other sweets? Here are a few to try:
5 Minute Chocolate Chunk Banana Bread Mug Cake
Dirty Horchata Tres Leches Cake
Earl Grey Blueberry Lemon Cake
Coconut Banana Cake with Fudgy Chocolate Frosting
Lastly, if you make this Iced Grapefruit Yogurt Cake be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Iced Grapefruit Yogurt Cake
Servings: 8
Calories Per Serving: 409 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 1/4 cups superfine almond flour (see notes)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs, at room temperature
- 1/2 cup honey or maple syrup
- 1/2 cup plain greek yogurt
- 2 tablespoons grapefruit zest
- 1 teaspoon vanilla extract
- 1/4 cup melted coconut oil
Ginger Glaze
- 1 1/2-2 cups powdered sugar
- 1/4 cup grapefruit juice plus 1 tablespoon zest
- 1/4 cup crystallized ginger, thinly sliced or chopped
Instructions
- 1. Preheat the oven to 350° F. Line a (9×5 inch) loaf pan with parchment.2. In a bowl, combine the almond flour, baking powder, baking soda, and salt. Add the honey/maple, yogurt, eggs, grapefruit zest, vanilla, and melted coconut oil. Mix well until thoroughly combined, and no lumps remain. 3. Pour the batter into the prepared pan. Bake for 50-60 minutes, or until the center is just set. If the cake is browning cover with tin foil to finish baking. Let cool completely before frosting. My cake does sink a little after baking, this is OK if this is happening. 4. Meanwhile, make the glaze. In a bowl, whisk together the powdered sugar and grapefruit juice. Stir in the zest and ginger. Pour the glaze over the cooled loaf. Let set for 1 hour (or so), slice, and eat
Notes
Almond Flour: if preferred you can use 1 1/2 cups white whole wheat flour or all-purpose flour in place of the almond flour. I found the cake to taste the best with almond flour. My cake does sink in a bit when baked. If that will bother you, try purpose flour. Flavor wise almond flavor is the favorite.Â
After reading the comments, I just made this with half GF all-purpose and half almond flour. I think it tastes great and did not sink. Tieghan has several other citrus cakes that use about half and half, and that I always make GF. I love all of them. (I will try it at some point with all almond.)
Hey Leah,
Wonderful! So glad to hear this recipe turned out well for you, thanks for making it! Have a great Friday! xT
Success! I made this cake today and it is so delicious!!! I think the almond flour is really what sets this cake apart from others. Not to mention the yummy citrus flavor! Thank you, Tieghan, for such a fantastic recipe. I will be making this again very soon!
Yay! Thanks so much Erin:) Love to hear that this cake was enjoyed and thanks for sharing your feedback! Have a great Sunday! Xx
My sister loves this cake and I’m going to give it a try today. But confused. After reading all the comments, I thought I’d try 1/2 almond flour and 1/2 AP flour, maybe making the sunken middle less prominent. But the 2 amounts are so different as stated above….
2 1/4 cups almond flour vs 1 1/2 cups AP flour. Do you really use 3/4 c MORE almond flour than AP? Any advice on how to adjust, or just straight up 1/2 of each quantity?
Hi Valerie,
If you want to use all purpose flour, you are actually going to use less than the almond flour. I would just keep the recipe as written using the almond flour, that’s my favorite way to enjoy this cake. So if you are using almond flour, you are using 2 1/4 cups and if you are using all purpose flour it’s 1 1/2 cups. I hope this helps! xx
Hi Tieghan. I love this cake and have made it several times, both with all almond flour, but also 1/2 regular and 1/2 almond. I like the almond one best but the 1/2 & 1/2 one doesn’t sink, just like you said.
I have a huge bag of lemons and I’m wi seeing how it would turn out with those instead of grapefruit. Any thoughts?
Hi Bridget,
So glad you have been enjoying this cake! Sure, lemon would work well here! You might also enjoy these lemon cakes:
https://www.halfbakedharvest.com/lemon-chai-cake/
https://www.halfbakedharvest.com/lemon-poppy-seed-cake/
https://www.halfbakedharvest.com/earl-grey-blueberry-lemon-cake/
I hope this helps! xT
Tieghan’s Lemon Chai is to die for!
Thanks Leah:)
Baked today. A total success. Thank you for this creation! Mine also caved in the middle but it tool nothing away from the cake.
Hi Linda,
Awesome!! I am so glad to hear that this recipe turned out well for you, thanks for making it! Have a great week:) xT
Make this lovely cake today – so easy and absolutely delicious! Yummy! Ready for my 2nd slice!!
Hi Debbie,
Happy Sunday!! Thanks for your comment and making this recipe, love to hear it was a hit! xT
I baked this in a 8″ round cake pan for 30 min and it was lovely! Love the citrus!
Hi Abby,
Perfect!! So glad to hear this recipe turned out well for you, thanks so much for giving it a try! xT
Cake seems too eggy. Bottom got stuck to the loaf pan, so the presentation wasn’t great. Also, the glaze ratio is way off, it was way too thin and didn’t set at all.
Hi Jeanette,
Thanks so much for trying this recipe and sharing your feedback. So very sorry to hear you had some issues with the cake. Please let me know if there is something that I can help with! xx
Many people have commented on the glaze. You need to update the ratio in the recipe, this is surely leading to a lot of food waste. I still ate this ugly cake, but I’m sure others won’t.
Hi Jeanette,
Sounds like anyone with thin glaze just simply needs to add more powdered sugar:) Happy Friday! xx
Many people have also been fine with the cake and the glaze, so it sounds like you just like to complain, Jeanette. The cake is far from ugly, but your personality certainly is.
She’s not the prettiest cake (at least mine wasn’t) but boy oh boy was she tasty! The almond flour worked great for me! I would definitely make this again.
Hey Hannah,
So glad to hear this! Thanks for making this cake and your comment! Have a great Thursday! xT
This is… not great. Definitely use plain flour instead of almond flour, as it makes the cake sink and collapse. The combination of honey and melted coconut oil in place of sugar and butter also makes it very heavy and the cake cannot rise. I would try swapping out the flour, and next time I would also use butter in place of the oil
I really liked how this turned out flavor and texture wise, and thanks for the heads up on the loaf sinking. Mine definitely did, but it wasn’t bothersome and a nice way to catch some extra glaze haha!
Thanks for trying the recipe, Kaitlin!! So glad it was enjoyed! xT
Hi Phoebe,
Thanks for trying this recipe and sharing your feedback, sorry to hear it was not enjoyed. x
This is the loveliest cake I have ever baked. It was so easy and the flavors were perfecct. I love baking, and I do it often, but this recipe…takes the cake. 😉 I really loved this, and so did my guests. Thank you. HBH!
Hi Holly,
Happy Sunday!! Thanks a lot for trying this recipe and your comment, love to hear that it turned out well for you! xT