Also, Deb, I meant to ask — have you made a whole lemon or whole citrus cake? We can thank Michael Chiarrello (sp) for this recipe. I’m asking because I almost forgot to add it myself once, since it’s the last ingredient on the list at the very end…. Cake can be made a day ahead and glazed before serving. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. 3 extra-large eggs You really can’t go wrong with bundt cakes… especially when they’re glazed. And I’m totally with you— grapefruit in baked goods is just SO SO good! What about using whole wheat flour? Fabulous! (I just made some using Martha Stewart’s recipe and it was too sweet, but really really good – next time I’ll use half to 3/4 of the sugar and it will be totally AMAZING.). LOVE your recipes!! I also swapped 1/2 cup of whole wheat pastry flour for all-purpose because my husband is a health nut. Heavenly! making this with all the ingredients. Izzy | Pinch of delight. ★☆ I made this and it came out delicious! I also made the second glaze with campari instead of grapefruit juice. I bet they were good the next day as well(if there was any left). Mar 9, 2017 - [Note: This recipe got fresh photos in 2019.] Is there a better way, as I loved this combo! I also added half a teaspoon of campari into the batter to make the loaf a little more bitter and grapefruit flavored! And about the frosting I had to used 5 teaspoons of grafruit juice for a cup of confectioners sugar, but it still taste ok to me, my hubby did not like it. So I made a run to HomeGoods only to find out they didn’t have the pan I wanted. Grapefruit Yogurt Cake Recipe from Smitten Kitchen, who adapted it from Ina Garten. Thank you ever so much for the alterations! I saw a recipe for candied grapefruit peels scrolling down to this section… would those -chopped – work folded into the batter as well? I want to get rid of it (in a delicious way). Had to bake for 60 minutes to cook through. If you’d like to make a lemon version, I’d suggest the Lemon Yogurt Anything Cake — which I adapted from the same source. Why is oil added last and not incorporated into other wet ingredients? 1 cup (200 grams) plus 1 tablespoon (13 grams) sugar I messed up the order a little bit and added the oil with the other wet ingredients, but it’s still a good cake! The recipe says 1/3 cup freshly squeezed grapefruit juice, but the directions mention 1/3 cup LEMON juice. I can’t figure out how much of those do I put in? thank you for all your recipes, photos, and love of cooking you share! I always find the extra-large eggs befuddling too, however I keep this conversion in mind: 1 cup eggs is roughly equivalent = 4 jumbo = 4 to 5 extra-large = 5 large = 5 to 6 medium = 7 small. Ugh, my coconut milk isn’t chilled. Good thinking! Thank you!made the cake for Shabbat and it came out delicious. Deb, I think I have to stop reading your blog. I didn’t use oil because I’ve ran out so I’ve added milk. Is it possible to substitute applesauce for the oil in this recipe? But when grapefruit is used in cake, it takes on a whole new form.… Is there a way to use it so that it does not fold in when pouring in the batter? what did you do? It came out delicious. It looks so moist and dense! So should there be any curious souls out there, this tastes delicious without the eggs. One, I only had large eggs, rather than extra large. There wasn’t enough juice to give it any taste, just a nice soft pink color. All-purpose, I’d swap by weight, not cups. Cool. Slowly whisk the dry ingredients into the wet ingredients. Thanks Emily! Thanks Deb! I had a pomello, and that’s what inspired me to make it in the first place. Hi – I’d love to make this cake today, but I don’t have an 8x4x2 loaf pan. Don't skip the glaze on this one - it's where all the vibrant citrus flavor comes from. The whole thing takes one dish (the blender) and whips together (literally) in a flash. Made this for a party tonight. Celeste — I used them once for something, maybe a salad dressing but I think they’d be really fun in this cake. shout out for this recipe! i made this for a big brunch i hosted yesterday and it was a HUGE hit, maybe i should have made 2! I made the following adjustments for high altitude (7000 ft) and the cake came out FANTASTIC (pardon all the “about”s, I adjust lots of recipes for altitude in this way and kind of eyeball it): Thank you so much. I really want to make grapefruit-gettes too! The limes were fragrant and very very zesty, the cake offered up the crumb you said it would, and with a mound of oh so sweet vanilla ice cream a perfect end to a summer barbecue. So, in the original recipe, it was 2tsp lemon zest? I’ve made this a couple of times now. Tried it last time, that’s how I’ll make it from now on. Well that is incredible! In the future I might add more of the syrup drizzle and I think I might poke more holes to let that nice grapefruit zip get down a little further into the cake. Sometimes it can feel like baking a cake is scary, but I think this one is pretty easy. I love the pairing of grapefruit juice with Campari in a cocktail, and it may give the cake the much sought after pinkness, adding more bitter complexity along the way… I used lemons, low fat yogurt, and three small eggs because that’s what I had on hand, and it turned out so nicely. When the cake is done, allow it to cool in the pan for 10 minutes. how many lemons did you do? I made it for a Christmas Eve brunch with the inlaws. All right, well, I screwed this up to a fare thee well – hahaha – but I believe it will still be fantastic. We’ve torn into so many grapefruits this month, our fingertips have a near-permanent zest scent, I keep finding tiny juice capsules throughout the apartment and more pertinently, I have become fixated on finding a way to bring their bitter, sour-sweet flavor to a baked good. I’m am totally obsessed with all things grapefruit right now, so this cake is right up my alley! In her latest cookbook, Ina Garten takes what I consider her best recipe yet — her lemon pound cake — and tries to lighten it up. I’ve only made one other cake with yoghurt, and I remember it having a similar texture – kind of chewy/spongey. Stolen from Smitten Kitchen, Adapted from Ina Garten, Barefoot Contessa. Your email address will not be published. I am in the midst of falling in love with a man and he loves grapefruit. It adds all the more to deliciousness! She wasn’t kidding- it’s SO good. I’ve heard good things about something called Hollywood Grapefruit Cake, but I’ve never made it or eaten it. We are on day three (well, one thin crust left as I try not to eat all of it myself) and it was better on days two and three (but quite delicious on day one!). Is this the way to go? but it can be so gratifying when one works out the logistics. I love having slices of these citrus yogurt cakes for breakfast. I always get a little weird about fresh citrus on a dessert–the little paper thin wafers of lime on key lime pie, for example. It was soooo good! I made it with Pomelo zest and Pomelo juice and it turned out wonderful. I also followed the advice to mix the zest with the sugar first, to get it fully integrated. Maybe I will just have to try it out this weekend. cranberry syrup (and an intensely almond cake) Recipes. I read in the intro that the “light” version of this recipe called for one more egg than the regular version, so three instead of two. What are the differences in the final products in terms of taste, texture, etc. i also made your granola bars (both recipes) and put the spare crumbs on top of greek yogurt parfaits with fresh berries and honey. I just attempted this and got a massive overflow and a very liquid-y center (with just five minutes to go). oooohhh! Hi there, This looks amazing. Recipes. Hannah, how many limes did you use? Heavenly! Top marks from me, my friends, my family and my manager! smitten kitchen has uploaded 16492 photos to Flickr. I accidentally bought some the other day thinking it was Greek yogurt. I only had 2 large eggs and so reduced the amount of flour and sugar by a bit. I love orange breads and etc because they’re usually not too sweet. I vegan-ized it with soy yogurt and egg replacer. I finally caved in last night and made a grapefruit curd tart. I didn’t do the glaze because I thought the syrup was enough. grated zest of one large grapefruit. But taste wise, excellent. I was prompted to think about this recipe when it recently showed up on Instagram. As I am sure this is too. Side note – I received your new book for Christmas (signed!). It really released the oils of the grapefruit skin and enhanced the flavor greatly. Luisa — Thank you. Sometimes, pour a little batter in and using an offset spatula to smooth the batter to the edges (in one direction, pulling back will cause the pachment to roll up) helps, but I’ve never needed to do that with this cake. You might try chopping them into smaller bits before flouring them. Oh My GOD – I got no less than 19 comments about this. Hi there! This is a greatlooking recipe! Save my name, email, and website in this browser for the next time I comment. Deb- what is the reason for adding in the oil later, just curious, is it a pound cake thing, or another baking reason? Pulled it out and saw your’s was a bit higher and fluffier but didn’t worry. Thanks for the recipe! but we’ll see what direction it ends up going , This looks so good – I have never baked with grapefruit before but am willing to give it a go! hana — Because 1 cup of flour clocks in at between 120 and 130 grams. Thanks for all of your advice: the grinding with sugar sounds wonderful (and reminiscent of this sorbet I cannot WAIT to make again) and I’ve often felt the rind was very waxy and disturbing to zest, so good point (is it the same for oranges and lemons?). (that should say ‘Steph’ above- not StepWh) sorry! Did I see this recipe … Oct 8, 2015 - Why did I make this cake? It’s not my favourite cake, but I do really enjoy it. Thanks again for the inspiration. Taste was awesome, but the cherries sank to the bottom, even though I coated them with flour. However, I love baking with greek yogurt! I’m glad you went with the cake! I’m Ashley – Thanks for visiting Fit Mitten Kitchen. When I substitute the other citrus for grapefruit I have always just aimed for the same amounts, even with the differences in the fruits, unless the citrus is mild, like orange. Looked exactly like the picture. Don’t substitute applesauce for oil – it comes out gummy and not good at all. I followed Shuna Fish Lydon’s suggestions, and the sugar tasted beautiful after whizzing around with the zest. Just made this for my baby & mom Yoga group for our last class. What could i have done wrong? I used a heavily modified King Arthur “Lemon Streusel Coffeecake” recipe — omitted nuts and cinnamon, and subbed the zest of an entire grapefruit for the lemon zest and “lemon juice powder.” (I’ve made a different streusel before with equal parts flour, brown sugar, and granulated sugar, that I might use next time instead for a little more crunch.) I ate it all by myself throughout the week (oops), so I’m going to make it again to share, this time with coconut milk yogurt. Grapefruit is correct. Predictably, my husband (who doesn’t share my love of the grapefruit (weirdo! Wasn’t sure what to do but it looks like its rising and it’s an easy enough recipe, I figured why not let it go and see what happens since I’ll have time for a redo if needed. You are a very close second. Made this in a 9 1/2″ loaf pan with about the same cooking time and a little extra zest in the batter. If I thought it was good, let me tell you how amazing it was frozen! If you are a dork like me and throw the juice in the batter, just add another egg and about a quarter cup of flour, switch to a slightly larger pan, and voila, it looks like it came out just fine! Just enough to add some color. Transfer cake batter into greased bundt pan. (Makes 1 pound cake-sized loaf) 1 1/2 cups all-purpose flour 2 tsp. Add the flour and baking powder and stir until just mixed. new york cheesecake. Make sure oven rack is in middle of oven. This is great cake! I made this, and it was soooo wonderful! Add 1 cup sugar, yogurt, eggs, vegetable oil, and vanilla to the large mixing bowl with the zest. Only then did I realise that there were TWO glazes… Since you separate out ingredients for the final glaze, could you maybe in the ingredients list just separate out ingredients for the SYRUP? :), Your grapefruit cake couldn’t have come at a better time. I used an actual grapefruit for the juice, and the flavor comes through pretty well. Cannot wait to eat it!!! Hi Deb! So yummy, even skeptics loved it! Unfortunately I have no mini loaf pans… the size adds to their charm. But do I have time to soak cashews for this…? I’ll be home late late Monday night if you want to save me some. Allow cake to cool in pan for 20 minutes before removing. Awesome flavor combinations!! Your version looks wonderful. It rose perfectly though. Sorry if you’ve covered this before- tried looking through previous comments and they were extensive! Thanks for a keeper recipe! Long-time reader, first-time commenter, and literally YEARS behind on this recipe, but I just made it as muffins. SMELLS SO GOOD. You’re going to fall in love with this Cardamom Grapefruit Greek Yogurt Cake. I just pulled this out of the oven (it is marinating in the yummy syrup) and it smells heavenly. Might try adding some ginger or coconut or maybe just more grapefruit next time. Baked this beauty today, so so lovely! Instructions. I made this last night and it was AMAZING! If the cake tastes half as good as the batter, I might have to reconsider gifting it to my neighbor, as intended. I actually thought about it too. Just made this with 2% yogurt, added blueberries, and skipped the glaze. I am planning on using Ina’s flower cupcake recipe with that amazing frosting and a sweet tart treat in the middle. My sister had made the Smitten Kitchen Grapefruit yogurt cake before and said it was amazing, so when I got a big juicy grapefruit in my CSA this week I knew what I was going to make! Not sure I can wait for it to cool down! Made with whole grain flour, greek yogurt and topped with grapefruit glaze. Thought the cake was really great — not too sweet, and really moist. just baked this cake Thanks for sharing this awesome recipie with us! I would literally rip my arm off and give it to you if it meant I could have just a crumb of that!!!!! This was one of those things, as I remember you mentioning candied grapefruit peels a while back, leading me to suspect you know a bit about these paradisis. Bake for 25-35 minutes, or until inserted toothpick comes out with little crumbs. For glaze, mix confectioners' sugar with enough grapefruit juice to reach desired consistency; drizzle glaze over top, allowing some to flow over sides. Yes, it will be a little less rich, but it will be okay. Planning to do it again with just the glaze (also want to try blood orange or lemon) as a breakfast treat for the weekday mornings. I substituted the grapefruit for lemon, did without the vanilla, and it works perfectly. I’ve made this recipe a few times over the past year and it’s turned out FANTASTIC! Actually, I am staring at a bowl of grapefruits as I post. grapefruit yogurt cake I love grapefruits as well. hi deb It’s my birthday! I strained this and poured over the cake immediately out of the oven (pierced cake with a skewer first) and still in the tin. I did not have yogurt so i substitute it with sour cream and heavy cream (only milk i had on hand). Let the flavor of the CAKE shine, right? YUM! They turned out great, and I used one grapefruit for both cakes. If you haven’t tried that yet, you must. Her food is ridiculously amazing and she always puts forth the most delectable, flavorful, and beautiful dishes. I made some grapefruit jelly with a friend and we ultimately resorted to adding a few drops of red food coloring because her kids kept telling us it looked like snot and wouldn’t eat it. I remembered this recipe, but I also want to use some homemade lemon marmalade. And therefore even yummier? Called out in this recipe. Marys must think alike, as and I have done that both times I made this cake! **I used beet sugar to keep the cake lighter in color, but you can use coconut sugar, or a dry sweetener of choice. The glaze wasn’t very thick, perhaps I should have let it sit and congeal for a while before drizzling. Hahah! Like others, I was curious about the last step with the oil. It’s real tasty! baking powder. It worked out great. 2,585 views However, I used some beautiful blood oranges in place of grapefruit – the cake was SO yummy! You might want to check out the comment guidelines before chiming in. I used 2x the zest per the request above, and made it with nonfat yogurt that I make. Gently pour in 1/2 cup of grapefruit juice, milk, and cooled butter or oil. I have never made a dessert with grapefruit but it’s definitely on my list. I think the citrus/coconut combo would be nice. Funny texture but okay. I accept that I misread it & that was my own stupid fault for not studying it more carefully, but that might have made the instructions clearer. Forgot to add that I also substituted sour cream for the yogurt as I had none. Would have been better with more grapefruit punch Lovely springy moist cake, and I used both the juice/sugar syrup combo and the glaze and I love it with both. ok, when is the superbowl? (Hey, it usually works.) This will definitely be my go to dessert recipe now. I made this recipe earlier today and it turned out SO well. I’m going to have to make another one to keep for myself. I have to say I love the fact that one can make mistakes and fix them when it comes to this kind of recipes. My teenage lad preferred the cake without the glaze. I skipped the glaze. May 11, 2020 - This Cardamom Grapefruit Greek Yogurt Cake is perfect for brunch, dessert, you name it! 1/2 tsp. I’m thinking of making in a round pan rather than as loaf, using 3/4 cup marmalade and dialing back sugar. Pam. Our grapefruit tree has outdone itself this year so this recipe helps a bit with the glut. My yogurt was plain and I used all purpose flour. Grapefruit Salmon Salad with quinoa, beets and avocado, How to Make Homemade Protein Bars {copycat RXBAR}, Greek Yogurt Chocolate Cake with Mocha Fudge Frosting [ whole grain ], Whole Grain Greek Yogurt Pumpkin Bundt Cake, Easy Walnut Pear Flatbread with gorgonzola, arugula, and balsamic glaze, 31 Healthier Holiday Cookies for your cookie exchange, Gingerbread Scones with Vanilla Bean Glaze [Vegan], Dairy-Free Peppermint Mocha Coffee Creamer [vegan], Raspberry White Chocolate Blondies {gluten free friendly}. Yum! When do you add the juice to the batter? I thought it would have a stronger grapefruit flavor (definitely citrus, but somewhat indistinguishable), but it still was delicious and was a big hit! For the XL-Egg-Problem I used a little math: It provides the tart zing that complements the sweet cake to perfection. I’m glad you have enjoyed them I hope you try out the grapefruit version! It’s good when they can serve themselves. In a small bowl, sift together the flour, baking powder, and salt. i can’t wait to make it again! Not quite the same, I realize, but it might work. I think I preferred the Blood Orange Olive Oil cake on your site (way more citrus flavor, whereas this tastes more like cake with a very subtle hint of citrus) and would sub grapefruit for oranges on that one next time, but this is still quite good. :). Carefully pour wet ingredients into large bowl of dry ingredients. I’m pretty skimpy when I use it, though, only hitting each spot once with a back and forth motion. grapefruit yogurt loaf Not sure if I can find whole milk Greek yogurt, though I could get 2% if you think that’ll work. I substituted the vegetable oil with Olive Oil, and added blueberries to the cake. Let the cake cool completely while it absorbs the syrup. try to use organic fruit because commercial grapefruits are heavily waxed… you can also wash the rind in hot water. Sweet Potato — Martha’s recipes always look so darling, always just-exactly-what-I’m-in-the-mood-for and so often disappoint me, too. I also added zest to the glaze but it did resulted in a bitter aftertaste. Made it in two miniature loaves. I am in love with this cake! I liked it although my 4-year-old (who loves grapefruits) didn’t go for it. Allow cake to cool in pan for 20 minutes before removing. It was very spongy and rubbery but I’m not quite sure why. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, grapefruit … What would the bake time adjustment be? About half a pint of whole kumquats and the sugar got put through the food processor first, and then I continued the recipe as normal. i may have to try that this weekend. Everyone I’ve shared them with can’t get over how sweet they are. I fiddled a bit: replaced one egg with chia gel because our chooks are off the lay (first time I’ve tried this), replaced some flour with almond meal and used low GI sugar, ended up with a very dense cake, not your gorgeous crumb, but it was so tasty, great afternoon tea and I think it will be even nicer tomorrow. This is just weird :(. There was no sheen or visible oily patches when I poured into the loaf pan, but I may have missed something. Thanks! Today I’d probably mix it in the beginning with the other liquids. It is the best cake I make, apparently! I didn’t do the glaze, but I agree with Yulia that attacking the cake with a fork is helpful to let the syrup really soak in. It still rose and it’s still fine to eat. Used 2% Greek yogurt, large eggs, regular salt, and put the oil in with the other wet ingredients. And when you bake a cake in a bundt pan, it just looks so pretty! I’ve used every kind of citrus in it: lemon (+poppyseed for tradition), kumquat (it’s a bear to zest and juice kumquats, let me tell you), lime, blood orange, and of course the recipe’s grapefruit. I discovered your site only recently and knew that I had to try this recipe as soon as I saw it. All your recipes have turned out beautifully. It was pretty labor intensive because I took not only the pith off, but the skins of the individual wedges too, but I really wanted to make sure most of the bitter parts were not in the juice. ;o). – The bottom half of the loaf seemed a bit dry compared to the top (which benefits from the glaze and the soak). 40 min., or until a toothpick inserted into the center of the cake comes out with a few moist crumbs. 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