Grapefruit yogurt cake from Smitten Kitchen by Deb Perelman

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Notes about this recipe

  • MsMonsoon on April 20, 2026

    Fearing the flavor wouldn’t come through, I doubled the amount of zest. I used a 6-well Nordic Ware Bundtlette pan and the batter fit exactly. The cake is dense and I worried I underbaked. Though others may not enjoy it, I like a dense cake, and it might be a plus for intricate pans, showing the detail and not a bunch of air bubbles. The flavor was really nice. There is some lingering bitterness or sourness, but I liked the way it plays off the sweet glaze.

  • okmosa on January 27, 2024

    I agree that the final product looks good, and has a moist, wonderful crumb. However, using only grapefruit zest in the cake produced for me more bitter than I would like. Don’t get me wrong, I absolutely love pink grapefruit and eat it every day, but the zest is just bitter and doesn’t carry the wonderful flavor of grapefruit. Then, assuming the sugar/grapefruit juice soak provided most of the good grapefruit flavor, I very meticulously got it to soak in to the top of the loaf. But what resulted was the top 3/8” being absolutely soggy and no wonderful crispy crust on top. I went ahead and use the glaze, but I need to look up the confectioner sugar option for glaze that doesn’t produce such a gritty texture. So gritty.

  • lawrencecharcuterie on February 26, 2022

    This doesn't work with a more subtle citrus like blood orange. The citrus flavor just isn't enough to carry through. I guessed that might be the case but wanted to try it anyway. I think this would have fit better in a 9x5 pan.

  • cespitler on January 16, 2018

    This is one of those super simple breads with just a few ingredients, which you can typically find in your pantry or refrigerator (the citrus can be switched out). A quick mix and this goes right into the oven. The final product is gorgeous with a beautiful crumb. Delicious!

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