Description

This Iced Grapefruit Yogurt Cake is a moist and flavorful loaf that combines the tanginess of grapefruit with creamy Greek yogurt and almond flour for a naturally gluten-free treat. Sweetened with honey or maple syrup and topped with a zesty grapefruit glaze studded with crystallized ginger, this cake offers a perfect balance of citrus brightness and subtle sweetness. Ideal for breakfast, brunch, or a light dessert, it bakes up beautifully with a tender crumb and refreshing finish.

Ingredients

Dry Ingredients

2 1/4 cups superfine almond flour (see notes)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients

3 large eggs, at room temperature
1/2 cup honey or maple syrup
1/2 cup plain Greek yogurt
2 tablespoons grapefruit zest
1 teaspoon vanilla extract
1/4 cup melted coconut oil

Glaze

1 1/2 to 2 cups powdered sugar
1/4 cup grapefruit juice plus 1 tablespoon grapefruit zest
1/4 cup crystallized ginger, thinly sliced or chopped

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Instructions

Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper to prevent sticking and facilitate easy removal of the cake after baking.
Mix Dry Ingredients: In a medium bowl, whisk together the superfine almond flour, baking powder, baking soda, and salt until well combined. This ensures even distribution of the leavening agents.
Combine Wet Ingredients: In a separate large bowl, beat together the eggs, honey or maple syrup, plain Greek yogurt, grapefruit zest, vanilla extract, and melted coconut oil. Whisk until the mixture is smooth and homogenous.
Incorporate Dry Ingredients into Wet: Gradually add the dry ingredients to the wet ingredients bowl, mixing thoroughly until the batter is smooth and lump-free, ensuring an even consistency for a tender crumb.
Bake the Cake: Pour the batter evenly into the prepared loaf pan. Place it in the preheated oven and bake for 50 to 60 minutes. Check doneness by ensuring the cake’s center is just set; if the top browns too quickly, tent with aluminum foil to prevent burning. Once baked, remove from oven and allow to cool completely in the pan.
Prepare the Glaze: While the cake is cooling, whisk the powdered sugar and grapefruit juice together in a bowl until smooth. Stir in the tablespoon of grapefruit zest and crystallized ginger, distributing them evenly in the glaze mixture.
Glaze the Cake: Once the cake has cooled fully, pour the glaze over the top of the loaf. Let it set for about an hour so the glaze firms up, creating a shiny, flavorful finish.
Serve: Slice the iced grapefruit yogurt cake and enjoy immediately. The cake can be stored covered at room temperature for up to 3 days or refrigerated for longer freshness.

Notes

For a finer almond flour texture that yields a lighter cake, use superfine almond flour rather than regular almond meal.
The cake may sink slightly after baking; this is normal due to the almond flour base and does not affect the taste.
You can substitute honey with pure maple syrup for a vegan-friendly alternative.
Allow the cake to cool completely before adding the glaze to prevent it from melting into the cake.
Crystallized ginger adds a nice spicy contrast but can be omitted for a milder flavor.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.