This recipe is as simple as it is delicious, and makes great use of an incredible citrus produce – the grapefruit. This semi-sweet, sharp fruit is in its prime from October through March, and is a delightful alternative to the more traditional lemon cake. With its vibrant coral-pink flesh and highly scented skin, this recipe makes use of the entire fruit using the juice as part of the cake batter and the zest for decoration.

With a wealth of health benefits, ranging from boosting your immune system to being jam packed with antioxidants, this super fruit is diverse, delicious, and the standout ingredient in this recipe. Perfect for afternoon teas, birthday celebrations and even as a dessert, this tried and tested recipe will impress time and again.

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4 oz unsalted butter (room temperature)

6oz sugar

6oz self raising flower

1 tsp baking powder

2 large eggs

Zest of 1 grapefruit

1/3 cup of milk


3 tbsp sugar

juice of half a grapefruit



1 cup confectioners/icing sugar

1 cup Organic Yogurt (I used Stonyfield)

zest of 1/2 a grapefruit


Preheat oven to 350F/180C, and line a 9″ cake tin with parchment.


Combine the grapefruit zest with the sugar and set aside. In a food processor, blend the butter and the dry ingredients together before slowly adding the eggs, milk and finally the zest/sugar.

Pour into cake tin and bake for 40 minutes before transferring to a cooling rack. Mix the grapefruit juice and remaining sugar, and spoon gently over the cake, and allow to cool.


Whisk the confectioners sugar and yogurt together until smooth before icing the cake. Add grapefruit zest as decoration and serve with a cup of Earl Grey tea.


This has been a sponsored post, reviewing the produce and products available through Green Bean Delivery.


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