Grapefruit Yogurt Cake Muffins

I made these AGES ago and only just stumbled across my write-up.

The recipe is adapted from Ina Garten’s Lemon Yogurt Cake. The most obvious changes I made were to replace the lemon with grapefruit and to make muffins instead of a pound cake. These changes went over well; it was the other unintentional change that didn’t.

The major boo-boo I made was to add the grapefruit juice directly into the batter. Oops (>_<#). The juice is actually only meant for the syrup. I went ahead and baked and as I recall, they looked alright when they came out of the oven, although they were maybe a little more  glutinous than they should have been. Taste-wise, they were syrupy and sticky in the best of ways. As I recall my ex (and the ants in the kitchen) really liked them 😀

Grapefruit Yogurt Cake Muffins (adapted from Ina Garten’s Lemon Yogurt Cake recipe)


1 1/2 cups all-purpose flour

2 tsp baking powder

1/2 tsp salt

1 cup plain whole milk yogurt (I used non-fat)

1 cup granulated sugar

3 large eggs

the zest of 1-2 large grapefruits, grated

1/2 tsp vanilla extract

1/2 cup vegetable oil

1/3 cup fresh-squeezed grapefruit juice


1 cup confectioners’ sugar

2 tbsp grapefruit juice


  1. Pre-heat the oven to 350 F. Grease an 8-1/2 x 4-1/2 x 2-1/2 inch loaf pan. (I made muffins, so obviously, I used a muffin tin here.) Line the bottom with parchment paper.
  2. Sift together the flour, baking powder and salt into a bowl. In another bowl, whisk together the yogurt, granulated sugar, eggs, grapefruit zest and vanilla. Then, slowly whisk the dry ingredients into the wet. With a rubber spatula, gently fold the vegetable oil into the batter, making sure to incorporate completely.
  3. Pour the batter into the prepared pan and bake for about 50 minutes, or until a toothpick placed in the center of the loaf comes out clean.
  4. While the cake is baking, prepare the syrup: Cook the 1/3 cup grapefruit juice and the remaining 1 tbsp sugar in a small saucepan over medium-heat until the sugar dissolves and mixture is clear.
  5. When the cake is finished baking, allow it to cool in the pan for 10 minutes. Then, carefully place it on a baking rack over a sheet pan. While the cake is still warm, pour the grapefruit syrup over the cake and allow it to soak it in completely. Allow to cool completely.
  6. For the glaze: combine the confectioners’ sugar and grapefruit juice completely. Pour over the cake.

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  • lolo13pierceori  On December 1, 2011 at 7:46 am

    Look forward to trying your recipe; thanks for sharing!

    • Theresa  On December 1, 2011 at 8:26 am

      It’s from Ina Garten, I think, so you know they’ll be good! Hope they turn out for you!

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