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Grapefruit Greek Yogurt bundt Cake
How to Make...

Cardamom Grapefruit Greek Yogurt Cake

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!

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
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Ingredients

Dry Ingredients:

Wet Ingredients:

  • 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***)

Glaze:

  • 1 cup powdered sugar
  • 2 TBS grapefruit juice (can also sub lemon juice, or milk)

Instructions

  1. Preheat oven to 350F, thoroughly grease a 10-15″ bundt pan (or 9×9 square pan) with butter and lightly dust with flour. Set aside.
  2. In a large bowl combine flour, cardamom, baking powder, baking soda, salt, grapefruit zest. Whisk until combined and set aside.
  3. In a medium bowl whisk together eggs, Greek yogurt, and granulated sugar. Gently pour in 1/2 cup of grapefruit juice, milk, and cooled butter or oil. Gently stir together.
  4. Carefully pour wet ingredients into large bowl of dry ingredients. Use large rubber spatula to gently combine, avoid over-mixing the batter.
  5. 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.
  6. 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.
  7. 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.
  8. Once glaze has set, you can slice, serve, and enjoy!

Recipes Notes:

*You can sub whole wheat white flour, OR half whole wheat/half all-purpose flour with similar results. I do not suggest using all whole wheat flour, as the cake will be pretty heavy and dense.

**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

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