Description
This Iced Grapefruit Yogurt Cake is a light and refreshing dessert that perfectly combines the bright citrusy flavor of grapefruit with the richness of Greek yogurt. Made with almond flour for a tender, moist texture, and topped with a gingery grapefruit glaze, this cake is a healthier alternative to traditional desserts without sacrificing flavor. Perfect for citrus lovers, it’s a delightful treat for any occasion!
Ingredients
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For the Cake:
- 2 ½ cups superfine almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 large eggs
- ¼ cup honey or maple syrup
- 1 cup plain Greek yogurt
- 1 tablespoon fresh grapefruit zest
- 1 teaspoon vanilla extract
- ¼ cup melted coconut oil (or butter)
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For the Icing:
- 1 ½ cups powdered sugar
- 2 tablespoons fresh grapefruit juice
- 1 tablespoon fresh grapefruit zest
- 1 tablespoon crystallized ginger, chopped
Instructions
- Prepare the Dry Ingredients: In a bowl, combine almond flour, baking powder, baking soda, and salt.
- Mix the Wet Ingredients: In a separate bowl, whisk together eggs, honey (or maple syrup), Greek yogurt, grapefruit zest, vanilla extract, and melted coconut oil (or butter) until smooth.
- Bake the Cake: Pour the batter into a prepared loaf pan and bake at 350°F for 50-60 minutes, or until golden and a toothpick comes out clean.
- Prepare the Icing: In a small bowl, mix powdered sugar, grapefruit juice, zest, and crystallized ginger until smooth.
- Glaze the Cake: Once the cake has cooled, apply the glaze generously. For extra flavor, add a second coat of glaze.
Notes
- Substitute Almond Flour: You can use all-purpose or whole wheat flour, adjusting the amount accordingly for the best texture.
- Extra Citrus: Experiment with adding lemon or orange zest for a unique twist.
- Frosting Option: You can replace the glaze with a cream cheese frosting for a richer, more decadent topping.
