You’re going to fall in love with this Cardamom Grapefruit Greek Yogurt Cake. It has just the right amount of sweetness, slightly tart from the grapefruit and moist thanks to Greek yogurt. The cardamom spice adds a nice hint of flavor too!
GUYS. Why haven’t I ever baked with grapefruit before?! I feel crazy for not doing so sooner. I am IN LOVE with this grapefruit yogurt cake.
I had a few grapefruits left from last week’s recipe, and I wanted to explore other ways to utilize grapefruit. But before this yogurt cake came about, I almost ventured into creating a tart. I don’t think I’ve ever officially made a tart so I started searching the world wide web for various citrus tarts, recipes, etc. There were so many ways I could have gone that I found myself quickly overwhelmed. Do I make a curd center, or do I go vegan and make a cashew base…? But do I have time to soak cashews for this…? Ugh, my coconut milk isn’t chilled. I told myself I needed to make a tart and kept searching.
Oh, but wait… I realized I didn’t have the tart pan I wanted. So I made a run to HomeGoods only to find out they didn’t have the pan I wanted. I resorted to Amazon Prime. The day my pan arrived and I was ready to test the recipe I thought to myself… “Do I really HAVE to make a tart with these grapefruits? …No, Ashley, you do not. Stop forcing the tart.”
So clearly that is why we have a Cardamom Grapefruit Greek Yogurt Cake today. I couldn’t be bothered with all of the ideas running through my head for a tart and a cake just seemed easier all around–for both you and me. Plus who doesn’t love cake? 😀
What you need
whole wheat pastry flour (or whole wheat white flour)
freshly squeezed grapefruit juice
milk of choice
butter (or ghee, oil)
Sometimes it can feel like baking a cake is scary, but I think this one is pretty easy. Everything can be mixed by hand, and no fancy equipment is needed. Well, I do recommend getting a really good zester. (I recommend a Microplane–I use this one*) That will make your life a lot easier when it comes to zesting the grapefruit. The zest will add loads of flavor so you really shouldn’t skip it!
And when you bake a cake in a bundt pan, it just looks so pretty! You really can’t go wrong with bundt cakes… especially when they’re glazed 😀
This cake is moist thanks to the Greek yogurt, and sweet (but not TOO sweet) with a nice tang from the grapefruit. Oh oh, and the cardamom adds a little hint of flavor that is so lovely! I love pairing cardamom with citrus. If you haven’t tried that yet, definitely do.
I hope you try this grapefruit cake!
- 2 1/3 cups whole wheat pastry flour*
- 1 tsp cardamom
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 TBS grapefruit zest from large grapefruit
- 2 large eggs
- 1 cup plain Greek yogurt (I used non-fat, but flavored, whole or 2% also work)
- 3/4 cup granulated sugar**
- 1/2 cup freshly squeezed grapefruit juice, plus 2 TBS grapefruit juice reserved for glaze
- 1/4 cup milk of choice
- 1/3 cup butter or ghee, melted and cooled (may also sub oil***)
- 1 cup powdered sugar
- 2 TBS grapefruit juice (can also sub lemon juice, or milk)
- Preheat oven to 350F, thoroughly grease a 10-15" bundt pan (or 9x9 square pan) with butter and lightly dust with flour. Set aside.
- In a large bowl combine flour, cardamom, baking powder, baking soda, salt, grapefruit zest. Whisk until combined and set aside.
- In a medium bowl whisk together eggs, Greek yogurt, and granulated sugar. Gently pour in ½ cup of grapefruit juice, milk, and cooled butter or oil. Gently stir together.
- Carefully pour wet ingredients into large bowl of dry ingredients. Use large rubber spatula to gently combine, avoid over-mixing the batter.
- Transfer cake batter into greased bundt pan. Make sure oven rack is in middle of oven. Bake for 25-35 minutes, or until inserted toothpick comes out with little crumbs.
- Allow cake to cool in pan for 20 minutes before removing. Make the glaze while cake is cooling: Combine powdered sugar and grapefruit juice in a small bowl.
- Once cake has cooled, gently bang pan on counter to loosen cake. Flip onto cooling rack. Place plate or baking sheet under cooling rack to catch glaze. In a zigzag pattern pour glaze over cake.
- Once glaze has set, you can slice, serve, and enjoy!
**I used beet sugar to keep the cake lighter in color, but you can use coconut sugar, or a dry sweetener of choice
***If using melted and cooled coconut oil, make sure the rest of your wet ingredients come to room temperature to allow for even mixing.
Cake can be made a day ahead and glazed before serving. Store leftovers in container at room temperature, up to 3 days.
Recipe adapted from my Cranberry Orange Bundt Cake
Making this recipe? I would love to see it!
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