Greek Yogurt Grapefruit Cake

by Gina Solon

Inspired by Thomas Keller's grapefruit cake.


  • 2 cups all-purpose flour
  • 1-3/4 tsp. baking powder
  • 1 tsp. kosher salt
  • 1-1/4 cups granulated sugar
  • 1 Tbsp. grapefruit zest
  • 2 large eggs, at room temperature
  • 1 cup whole milk Greek yogurt, at room temperature
  • 3/4 cup canola oil
  • 1-1/2 teaspoons vanilla extract
  • 1 cup grapefruit juice + 2/3 cup granulated sugar
  • 3/4 cup confectioner's sugar
  • 1 Tbsp. plus 1 tsp. grapefruit juice
Greek Yogurt Grapefruit Cake

Elizabeth Cecil

Preheat oven to 350°. Coat a 9 × 5-inch loaf pan with nonstick cooking spray.

Whisk the flour, baking powder, and salt together in a medium bowl. In the bowl of a stand mixer fitted with the whisk attachment, rub the sugar and zest together with your fingertips until the sugar is moist and fragrant. Add the eggs to the bowl with the sugar mixture and beat on medium speed for about 3 minutes, or until the mixture is thick and the whisk leaves a trail. With the mixer running, add the milk, then the oil, and finally the vanilla. With the mixer on low, add the dry ingredients, beating just until combined. Pour the batter into the prepared pan. Spray a small paring knife with nonstick cooking spray, then run the knife lengthwise down the center of the batter, about 1/2-inch deep. (This helps the cake develop an even crack down the center as it bakes.) Bake for 30 minutes, then rotate the pan and bake for another 30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached.

While the cake is baking, make the syrup: Combine the 1 cup grapefruit juice and 2/3 cup sugar in a small saucepan. Bring to a simmer, stirring to dissolve the sugar, then continue to simmer for 1 minute.

When you remove the cake from the oven, transfer to a wire rack (still in the loaf pan). Immediately use a skewer to poke deep holes into the cake (about 3/4-inch apart). Brush the cake with the syrup, pausing as necessary to allow it to soak in. Keep brushing the cake until you’ve used all of the syrup. Let the cake cool for 10 minutes after you’ve brushed it with the syrup, then turn it out onto the cooling rack. Allow it to cool to room temperature.To make the glaze: In a medium bowl, stir the confectioner’s sugar and grapefruit juice together until the glaze is smooth—it should be thick but with a pourable consistency. Drizzle over the cake, allowing the glaze to drip down the sides. Let the glaze set before serving.

Yield: 4-6 servings