This cake is not something I ever would have pictured myself making ten years ago, but today, I’m all about it. It’s not too sweet, is so moist, and has the perfect amount of crumb, citrus, and sweet icing. I just love it so much. I grew up enjoying only chocolate-based sweets. But over the years of sharing recipes online, I was inspired to branch out. I discovered new-to-me flavors and experimented with sweets beyond chocolate chip cookies. A few winters back, I finally discovered how delicious winter citrus can be when used in a sweet way. At first, I started baking more with lemon, then I tried a few blood orange recipes, and now grapefruit. Of all my winter citrus recipes, this one took me the longest to get right. But now it’s probably my favorite winter cake recipe! When it comes to baking with almond flour, I’ve had my ups and downs. I tested this cake in so many different ways, making it ten times in just one week. Getting it just right sure took time, but in the end, it was worth it. I was shocked to discover that after testing the recipe using regular and whole wheat flour, I enjoyed the cake best when I used almond flour. The cake comes out of the oven a little flatter than others, but it is DELICIOUS! And even a little healthier too. So we all love that.
The Details
Step 1: the dry ingredients. This is a pretty straightforward loaf cake. First, mix together the dry ingredients. You’ll need superfine almond flour (I use Bob’s Red Mill), baking powder, baking soda, and salt. If you prefer not to bake with almond flour, you can use all-purpose or whole-wheat flour. Just be sure to adjust the amount; notes on doing so are listed in the recipe box. Mix these ingredients together. Then, move on to the wet mix. Step 2: the wet ingredients You’ll need three eggs, honey or maple syrup, plain Greek yogurt, lots of fresh grapefruit zest, vanilla extract, and melted coconut oil (or butter). Add these ingredients to the dry mix and whisk everything together to combine. No electric mixer is needed here! Step 3: bake the cake Now, pour the batter into a loaf pan. I like to line my pan with parchment paper. Then, transfer to the oven and bake. This cake takes a while, between 50-60 minutes. Mine usually needs about an hour in the oven until it’s perfect. As the cake bakes, it smells so wonderful. The citrus really makes this cake so delish. Step 4: the icing Powdered sugar mixed with fresh grapefruit juice and zest, then crystallized ginger, which I think is the secret. It’s so wonderful to pair with the wintery citrus. You have to trust me! Once the cake has cooled, you can generously spread on the glaze. I usually do two coats; it’s just that yummy. I decorated it with a few dried rose petals. And that’s it! This always turns out so yummy – perfectly sweet, extra moist, and every bite bursts with sweetness and gingery grapefruit. I think it’s better than most lemon cakes! I hope you love it! Looking for other sweets? Here are a few to try: Iced Lemon Loaf 5 Minute Chocolate Chunk Banana Bread Mug Cake Dirty Horchata Tres Leches Cake Lemon Chai Cake Earl Grey Blueberry Lemon Cake Coconut Banana Cake with Fudgy Chocolate Frosting Lastly, if you make this Iced Grapefruit Yogurt Cake be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
