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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.
Really liked the cakes flavor. Came out real moist from the olive oil I used instead of coconut oil. I read about possibly needing to put foil over in case of browning too much and at just 50 minutes it was almost overdone. So maybe start checking it at about 45 minutes. I’ll make this again because I’m a huge fan of grapefruit. Only wish I’d have bought the cute decorative flowers also!
Hey Kelly,
Wonderful! So glad to hear this recipe turned out for you, thanks for giving it a try! Happy Friday! xT
What a delicious cake! Thanks for another fantastic desert recipe. The texture and flavor of this cake was top notch. I used ruby red grapefruit and a little blood orange as well, for the most gorgeous pink icing. 10/10 will make again! 🙂
Hey Jackie,
Thanks so much!! So glad to hear that this cake was a hit, I appreciate you giving it a try! xT
Delicious! But yes you can’t be bothered by the sinking middle.
I used pomelo instead of grapefruit. Basically the same.
Thank you for trying out the recipe! I’m so so glad you enjoyed it! 🙂 xT
Wow, this was great and SO easy to make. It was a good melody of winter flavors. I didn’t have powder sugar or crystallized ginger, so I used regular sugar and fresh ginger (only need a tiny bit!) and put it in my blender, which worked out great. Thanks!
Hey Sara,
Awesome! Love to hear this recipe turned out well for you, thanks for making it:) xT
Made this and it was great. Didn’t have any coconut oil so I subbed avocado oil and no issues. I actually made 2…one with grapefruit and one with orange 🙂
Wow-this was such a pleasant surprise. I am GF and I am almost always disappointed by almond flour, but wanted to give this a try. I’m so glad I did and so grateful for this recipe. Delicious! The loaf is perfectly moist and just the right amount of sweet and feels like real cake. Thank you! ❤️
*I also subbed DF yogurt and it worked out really well.
Hi Megan! Thank you for trying out the recipe! I’m so so glad you enjoyed it! 🙂 xT
Wow, this cake came out delicious – and so pretty too! The almond flour lends to a really nice taste and texture. Will definitely make again.
Hey there! Thank you so so much for trying out the recipe! I appreciate you taking the time to leave a comment as well! 🙂 xT
Delicious! Super moist and loved the tart frosting with it. My cake browned pretty dark but still tasted great.
Hey there! Thank you so so much for trying out the recipe! I appreciate you taking the time to leave a comment as well! 🙂 xT
This is SO GOOD. I used orange instead of grapefruit since my daughter is not a grapefruit fan but followed everything else. It’s so moist and not overly sweet. Love it ❤️
Hey there! Thank you so so much for trying out the recipe! I appreciate you taking the time to leave a comment as well! 🙂 xT
Made yesterday and this turned out awesome!!! Very good flavor! Reminded me a bit of a poppyseed bread! I plan on making it for the Super Bowl!
So refreshing! Thanks for sharing 🙂
Five stars ⭐️
Hey there! Thank you so so much for trying out the recipe! I appreciate you taking the time to leave a comment as well! 🙂 xT
This was meh. The flavors are interesting but the cake doesn’t look at all like the picture-it’s brown not yellow for one. It doesn’t rise at all. The glaze proportions are way off. You need at least twice as much sugar. And the glaze is sort of yellow looking not this vibrant white from the picture. Pass on this one!
Thank you for the feedback on this recipe Kate! I appreciate it! xT
This cake came out completely raw in the middle. I think it would greatly benefit you to learn about the effects of altitude on baking. Real people are making these recipes & trusting you, only to end up wasting valuable time & ingredients.
I think it would benefit you to learn those to tell if a cake is finished baking before taking it out of the oven. Use a toothpick and stop blaming the recipe.
I usually love your recipes but this was really awful unfortunately. It’s not like the photo at all.
Hi Claire! Oh no I’m so sorry about that! Is there anything specific that I can do to help? xT
Same issues that Kate had. It was brown and the icing ratio was totally off.
I just made this cake for my boyfriend and at first, he was thrown off when I told him what I was making. Then once he had a piece he was hooked and instantly asked for seconds! My icing didn’t look hard and white like yours though, how do I achieve this?
Hey Jennifer! So glad you loved this cake! I would add add more powdered sugar if you’re wanting to thicken the frosting! xT
Swapped lemons in as we don’t much care for grapefruit. Tricked my daughter into thinking this wasn’t a healthier version of the Starbucks iced lemon loaf. She loved it! So simple to make and great texture.
Love to hear that Karen! Thank you so so much for trying out the recipe! xT
I was super excited but unfortunately my icing was super runny. I had to use 3/4 of my box of powdered sugar! It poured onto the cake transparent and just looked messy. Anyone else have this issue? Anything I could do next time?
Mine was as well. I’ll just eyeball it next time to get the consistency I’m looking for.
I really like the cake itself – flavorful, not too sweet, good consistency. I did have issues with the icing, as others mentioned. Way too runny, poured onto the cake transparent and doesn’t look very attractive. Would be helpful to note in the recipe that you may need to add more powdered sugar to achieve desired consistency. I ended up making a buttercream glaze to pour over the cake to make it look appetizing. But it tastes great! Really nice wintery GF cake.
Hi Lydia,
Thanks a lot for trying this recipe and your comment! So glad to hear the cake turned out well for you:) Sorry about the glaze, definitely sounds like more powdered sugar was needed! xx
Hi Brianna! I’m so sorry about that! I would add more powdered sugar and less liquid if you feel like your frosting isn’t thick enough! xT