This grapefruit snack cake is tender and flavorful. Made with Greek yogurt, fresh grapefruit zest and a light grapefruit glaze, it’s an ideal afternoon snack, simple dessert or teatime treat.
A little Valentine’s treat to brighten your day!
This easy snack cake highlights bright grapefruit zest and a zingy, drizzly glaze. It works beautifully as an afternoon pick-me-up or a light breakfast accompaniment.
We call it a snack cake for a reason: baked in a square pan, unfrosted but finished with a glaze, and often featuring fresh fruit — think apple, lemon, orange. Here, grapefruit takes center stage.
I’ve loved grapefruit for as long as I can remember. Although it can be tangy, the bright, slightly bitter-sweet flavor is refreshing and thirst-quenching. I often enjoy it plain, simply scooped with a serrated spoon — one of my favorite underrated kitchen tools.
Grapefruit is wonderful both on its own and when balanced with sugar. In desserts, that combination becomes irresistible. This cake captures that contrast: bright citrus notes against a tender, slightly sweet crumb.
The result is one of the most tender, moist citrus cakes I’ve had. The crumb is delicate and perfect; the glaze sinks into the cake just enough to keep each bite juicy and flavorful. It’s reminiscent of other favorite snack cakes with a light, elegant twist.
This cake truly tastes juicy in the best grapefruit way — bright, slightly tart and balanced by sweetness. It’s delightful to serve with tea or coffee, or to enjoy straight from the pan.
Grapefruit Snack Cake
Grapefruit Snack Cake
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Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ½ cup unsalted butter melted and cooled
- ¾ cup granulated sugar
- 2 tablespoons fresh grated grapefruit zest
- 2 large eggs
- 1 cup plain Greek yogurt
- 2 teaspoons vanilla extract
grapefruit glaze
- 1 cup powdered sugar
- 1 to 2 tablespoons fresh grapefruit juice
- 1 tablespoons freshly grated grapefruit zest
Instructions
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Preheat the oven to 325°F (165°C). Spray a 9×9-inch pan with nonstick baking spray or grease and line with parchment if desired.
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In a small bowl, whisk together the flour, baking powder, salt and baking soda.
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In a large bowl, combine the granulated sugar and grapefruit zest, rubbing with a fork to release the oils and fragrant aroma.
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Whisk the melted, cooled butter into the sugar mixture until smooth. Add the eggs one at a time, then whisk in the Greek yogurt and vanilla extract.
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Fold in the dry ingredients until just combined. Pour the batter into the prepared 9×9 pan and smooth the top.
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Bake for 30 to 32 minutes, or until the center is set and a toothpick inserted near the center comes out clean. Cool completely in the pan before glazing.
grapefruit glaze
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Whisk the powdered sugar with 1 tablespoon grapefruit juice until smooth and pourable. If it’s too thick, add more juice a teaspoon at a time; if too thin, add more powdered sugar. Stir in the grapefruit zest. Pour and spread the glaze over the cooled cake. Let it set for about 10 minutes before slicing and serving.
Notes
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Crumb perfection!