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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.
Watch the How-To Reel
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.
This post was originally published on January 23, 2024
Never been a dessert person, but here I am. The cake is good. I was drawn here by this review. So good. Both of you.
So glad you enjoyed this cake Aida! Have a great weekend!
Oops, forgot to do the rating!
Thanks for this simple and easy recipe that is also really tasty. I am not much for baking, but I had guests and so I had to do something. This worked perfectly. It was fast and easy and the taste and texture were great. At first people were asking why I would do a grapefruit cake. Then I presented this, and everyone shut up and ate.
Thanks for saving my reputation. 😉
Sooo happy to hear you enjoyed this recipe! I’m glad everyone loved it! 🙂 xT
This cake was amazing, thank you!
Hey Greta! Love to hear that you enjoyed this cake! Thank you for giving it a try! xT
Very nice cake! Very moist which isn’t always the case with almond flour recipes.
I happened to have an abundance of almond flour hanging around when this recipe popped up. I read the ingredients and realized I could make this today without shopping. I had lemons instead of grapefruit. It worked! I had very little sinking in the middle as the recipe states is possible. Much less than Tieghan’s. I used just a little glaze to try to keep it a little less carby.
I should also mention that I didn’t use ginger either. I didn’t have it. I didn’t feel like the glaze was missing anything.
Thank you Susan! LOVE to hear that this recipe was enjoyed! xT
Really nice one, Tieghan! I usually don’t have much of a sweet tooth but this was perfect! I made this with my sister as a fun girls’ night project, and I didn’t really expect to like it, but…WOW. I guess I have partially changed my mind about desserts! I will definitely try some more of your creations. 🙂
Hi Patricia! Thank you for making this cake! I’m so glad that you enjoyed this grapefruit cake! xT
I’m not a grapefruit lover, but the rest of the recipe is intriguing since it is gluten free.
Do you think substituting orange zest and orange juice would work in this recipe?
Ginny – I made it with clementines because I didn’t have grapefruit and it was perfect. Give it a try! I think most citrus would work well here. Maybe not lime, but hard to say. Lemon, grapefruit or any type of orange probably. (Sorry if English is off, not my first language.)
Hi Ginny! Yes, you definitely can use orange zest in this! xT
Wow! What a delicious creation. I think the combo of grapefruit and ginger took it to the next level. Citrus and ginger are so nice together. 🙂
Hi Spencer! Thank you SO much for trying out this cake, loveee to hear that it was enjoyed! xT
This cake was as beautiful as it was tasty! I had my in-laws over for dinner and served this for desert. My mother in law FINALLY complimented my cooking, haha!
Hey Sharon! Woohoo! Love to hear that everyone enjoyed it! Especially your MIL 🙂 xT
I plan to take this to a baby shower over the weekend, so I did a test run beforehand. For research purposes only. 😉 It’s amazing, like one of those delicious little cakes you get in a coffee/tea shop. Not sure what’s the issue with the sinking thing? Why would that happen? Mine had a nice rounded top, and was moist and sweet, without being overly sweet. Can’t wait to make again!
Hi Rachel! Really happy to hear this cake turned out for you, I hope it’s a hit at the baby shower! 🙂 xT
Delicious cake, good rise, soft springy crumb. Very pretty too!
Thank you Colleen! So glad you enjoyed this cake! xT
I live in Norway at a pretty low elevation, so I’m not sure what effect that has on the recipe as written, but I also used the almond flour. Not only did my cake not sink, it puffed up over the top of the pan! It’s a bit…fluffy. 😁 It’s delicious, I have to say. I had no grapefruits though, so I used clementines and ginger. Probably one of the best cakes I’ve ever had.
Hey Karolina! Wow, thank you so much for taking the time to leave such a kind comment! Love to hear that this cake was a hit for you! xT
This cake was perfect in every way! The almond flour added a gorgeous depth of flavor and the addition of ginger made the icing the best variation I’ve tried yet.
Thank you SO much Chris! Love to hear that you enjoyed this cake! xT
You haters are REALLY triggered by this cake, aren’t you? You are really laying it on thick. If you hate this blog so much go somewhere else! Everyone is sick of your blathering nonsense.
I hate to break this to you, but I am in no way shape or form associated with Tieghan personally, or “on her team” but I made this cake, it was delicious, and did not sink.
Deal with it.
She has far more supporters than you and your little group of cyber bullies. Sorry for the reality check there, hon.
Stop spreading your hateful garbage here, and go get a life. There are many people out there who are decent cooks, know how to make a recipe work, and are not so narcissistic that they have to play the victim and attack someone else because they either can’t manage a cake. Nobody is “on her team.” Grow up. You just live to brigade HBH and are not at all interested in trying her recipes, so your fake bad reviews are not even legit. You are just stirring drama and trying to make trouble for her. For the love of god, just f*ck right off. You’re pathetic.
I actually made this and it turned out perfect, did not even sink in the middle. If it helps anyone else, I used maple syrup, butter, and cold eggs. It’s a great healthier cake, not my favorite but the recipe is spot on.
Thank you so much! Always loveee to hear when a recipe is enjoyed! Have a great rest of your week! 🙂 xT
To LM and Co.: Recipes are meant to be used as guidelines. Customizing a recipe, which is unique to your own taste, is part of what makes cooking so much fun. When you do so, you have every right to call a recipe your own, because you are recreating it based on your own preferences. I am always reworking recipes, be it family, friends, and yes, sometimes even Half Baked Harvest. Your post is clearly one of hate and jealousy, which is very strange given the fact that you seem to know an awful lot about someone that you don’t like. If you don’t enjoy her website, don’t use it. Perhaps a better use of your energy would be challenging yourself to be a kinder person and how doing so just might impact someone else’s life in a positive way.
Regarding the Icing: If it was “clear”, then too much liquid was added. Adding less liquid, makes for a thicker, whiter frosting. Both are acceptable, based on one’s individual preference. This recipe indicated that it had two coatings of icing. Making a frosting out of powdered sugar is probably one of the most basic baking techniques. That the frosting did not look like the photo, is not the fault of the author. It’s the fault of the baker. As the old saying goes, “Practice makes perfect.” Enjoy the process, because success is a journey, not a destination.
My attempt at this recipe gave me good results, even though as the recipe indicated, it did bake a little flatter than other cake recipes. The citrus flavor was refreshing for January and the texture was delicious. Another great recipe, Thank You Tieghan!
Hi there! Thank you SO much for all of this feedback, I really appreciate it! love to hear that you got good results with this recipe, and I hope you enjoyed it! 🙂 xT
lol what? recipes are meant to be instructions, not simply guidelines. if they’ve been tested, they should deliver consistent results.