4 from 1 vote
Ruby Grapefruit Yoghurt Cake
Prep Time
30 mins
Cook Time
50 mins
Total Time
1 hr 20 mins
Course: Baking
Author: Shades of Cinnamon
  • 190 g ( 1 1/2 cups) cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup Greek Yoghurt
  • 200 g ( 1 cup) sugar
  • 1 Tablespoon (one large grapefruit) grapefruit zest
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 120 ml (1/2 cup) vegetable oil
  • For the sauce:
  • 80 ml (1/3 cup) freshly squeezed grapefruit juice
  • 1 Tablespoon sugar
  • For the icing:
  • 85 g (3 oz) cream cheese, at room temperature
  • 1 Tablespoon butter , at room temperature
  • 120 g (1 cup ) powdered sugar or more if necessary to make icing firm
  • 2 tbsp . grapefruit juice
  1. Preheat oven to 175ºC/350ºF.
  2. Line and grease a 8 x 4in loaf tin.
  3. Zest one grapefruit.
  4. In a food processor using the metal blade mix sugar and grapefruit zest to allow the oils in the grapefruit to be released.
  5. Sift the flour, salt and baking powder into a bowl.
  6. In another bowl whisk eggs, sugar/grapefruit zest mixture, and vanilla.
  7. Slowly add the dry ingredients to the egg mixture.
  8. Fold in the vegetable oil and yogurt until fully incorporated.
  9. Pour batter into prepared loaf tin and bake for 40-50 minutes or until golden or until a cake tester inserted into the cake, comes out clean.
  10. Heat the grapefruit juice and tablespoon of sugar until sugar dissolves and liquid is clear. Set aside.
  11. Allow cake to cool in the tin for 10 minutes and then pour the liquid over the cake and allow to soak in.
  12. Remove cake from the pan and allow to rest on a baking sheet.
  13. To Make the Icing:
  14. Wtih an electric mixer, beat the cream cheese, grapefruit juice and butter together until light and creamy.
  15. Mix in the sifted powdered sugar, a little at a time, until incorporated.
  16. Spread icing over top of cooled cake in a thick layer.
  17. Garnish with grapefruit slices, or candied zest.
  18. Store in airtight container in the fridge.