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Grapefruit Yogurt Cake: A Simple Classic

Grapefruit Yogurt Cake: A Simple Classic

By Elizabeth Stark

We’ve been on a grapefruit kick lately at Brooklyn Supper and as long as it keeps yielding results like this grapefruit yogurt cake, we’re going to keep at it. Inspired in part by the purchase of a new citrus juicer (nothing fancy, the old-fashioned kind), we wanted to bring a new flavor to cake that’s a standard in our house.

Usually we make this one with lemons, but since grapefruit isn’t sour, it contrasts a little more with the tangy yogurt and gives this cake a little something extra. This cake is moist and sweet and has some subtle flavors, so we think it’s best not to overdo it with the icing–just something simple so you can really taste the cake. I know this classic, easy cake is going to become a regular treat in our house and I’m hoping it does in yours, too.

Read More Recipe:

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Coconut Lemon Loaf

Simple Grapefruit Yogurt Cake (adapted from A Homemade Life by Molly Wizenberg)


for the cake

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons grapefruit zest
  • 1/2 cup whole milk yogurt
  • 2/3 cup sugar
  • 3 eggs
  • 1/2 cup good olive oil (or a more neutral oil if you prefer)

for the syrup

  • 1/4 powdered sugar
  • 1/4 cup fresh squeezed grapefruit juice
  • for the icing
  • 3/4 cup powdered sugar
  • 3 tablespoons fresh squeezed grapefruit zest


  1. Preheat the oven to 350 degrees. Grease and flour a 9″ round cake pan and set aside.
  2. In a medium bowl, combine the flour, baking powder, and salt. Add the zest. In a large bowl, whisk together the yogurt, sugar, and eggs. Slowly fold in the flour mixture and stir just until combined. Drizzle in the oil, and stir until the batter is smooth and pale.
  3. Pour into the prepared pan and bake for 25 minutes, or until a toothpick inserted in the middle comes out clean.
  4. Allow the cake to cool for 15 minutes. Then, flip it out of the pan, and flip it again onto a serving plate so that the rounded side is facing up. Combine the juice and sugar to make the syrup, and carefully spoon over the cake. Just enough the saturate the cake, but not enough so that it pools or is soggy. You may have a bit leftover.
  5. Allow the cake to cool completely, for several hours. Then mix up the icing, and gently spread over the cake. If you like, decorate with white pearl sprinkles, or a bit of grapefruit zest.
  6. Cake will keep covered and at room temperature for a couple of days, though it is best on the day of.