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Cardamom Grapefruit Yogurt Cake Recipe

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4.2 from 53 reviews

This Cardamom Grapefruit Yogurt Cake is a moist and flavorful whole wheat pastry flour cake infused with warm cardamom and bright grapefruit zest. The combination of Greek yogurt and citrus juice creates a tender crumb with a tangy glaze that perfectly balances sweetness and freshness. Ideal for breakfast, dessert, or an elegant afternoon treat, this easy cake bakes in under 40 minutes and features a luscious grapefruit glaze for a beautiful finish.

Ingredients

Dry Ingredients:

  • 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 tbsp grapefruit zest (from large grapefruit)

Wet Ingredients:

  • 2 large eggs
  • 1 cup plain Greek yogurt (non-fat, flavored, whole, or 2%)
  • 3/4 cup granulated sugar
  • 1/2 cup freshly squeezed grapefruit juice, plus 2 tbsp reserved for glaze
  • 1/4 cup milk of choice
  • 1/3 cup butter or ghee, melted and cooled (or oil substitute)

Glaze:

  • 1 cup powdered sugar
  • 2 tbsp grapefruit juice (can substitute lemon juice or milk)

Instructions

  1. Prepare the pan: Preheat your oven to 350°F. Grease a 10-15″ bundt pan or a 9×9 square pan thoroughly with butter and dust lightly with flour to prevent sticking. Set aside.
  2. Mix dry ingredients: In a large bowl, whisk together the whole wheat pastry flour, cardamom, baking powder, baking soda, salt, and grapefruit zest until well combined. Set this mixture aside.
  3. Combine wet ingredients: In a medium bowl, whisk the eggs, Greek yogurt, and granulated sugar until smooth. Gradually add the 1/2 cup grapefruit juice, milk, and the cooled melted butter or oil, stirring gently to combine.
  4. Combine wet and dry: Pour the wet ingredients into the bowl with dry ingredients. Using a large rubber spatula, gently fold the batter together, being careful not to over-mix to keep the cake tender.
  5. Bake the cake: Transfer the batter into the prepared pan, smoothing the top evenly. Place the oven rack in the middle position and bake for 25-35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
  6. Cool the cake: Allow the cake to cool in the pan for about 20 minutes. Meanwhile, prepare the glaze.
  7. Make the glaze: In a small bowl, combine the powdered sugar with the reserved 2 tablespoons of grapefruit juice and stir until smooth.
  8. Glaze and serve: Carefully loosen the cake by banging the pan lightly on the counter, then invert onto a cooling rack set over a plate or baking sheet to catch the glaze drips. Drizzle the glaze in a zigzag pattern over the warm cake. Let the glaze set before slicing and serving. Enjoy!

Notes

  • You can substitute melted oil for the butter or ghee to keep the cake dairy-free.
  • Flavored or plain Greek yogurt works fine; non-fat or whole milk yogurts are both suitable.
  • The grapefruit juice in the glaze can be swapped for lemon juice or milk if grapefruit is unavailable.
  • Do not over-mix the batter to avoid a dense cake.
  • Whole wheat pastry flour provides a tender crumb; regular whole wheat flour may yield a denser texture.

Find it online: https://deliciousyum.com/cardamom-grapefruit-yogurt-cake-recipe/