Grapefruit yoghurt loaf

This refreshing, moist glazed loaf from Sally's Baking Addiction will smarten up any breakfast table.

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Grapefruit yoghurt loaf

Makes 1 loaf


1.5c flour
1.5t baking powder
1/2t salt
3 large eggs
3/4c Greek yoghurt
1c packed brown sugar
1/2c vegetable oil
1/4c grapefruit juice
1.5T grapefruit zest
1t pure vanilla extract
Seeds from ½ vanilla bean


1c icing sugar
2T grapefruit juice
1/4t vanilla


1. Preheat the oven to 180C and grease a loaf pan.

2. Whisk the flour, baking powder, and salt together in a large bowl.

3. In a medium bowl, whisk the eggs. Once combined, whisk in the yoghurt, brown sugar, oil, grapefruit juice, zest, vanilla extract, and vanilla.

4. Pour the wet ingredients into the dry ingredients and mix with a large wooden spoon or rubber spatula until combined. Take care not to overmix.

5. Spread batter into the prepared loaf pan. Bake for 45-50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a skewer inserted in the centre comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminium foil.

6. Remove the cake from the oven and set on a wire rack. Allow to cool before drizzling with glaze.

7. For the glaze, simply whisk the ingredients together and drizzle over cake. Slice and serve.

Cover and store leftover cake at room temperature for up to five days. I love it cold, so you can store it in the fridge too!

Photo credit: Sally's Baking Addiction

Freshly picked especially for you, we stock the Morrison Seedless grapefruit variety with little or NO seeds! Great for juicing or a healthy breakfast.


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