This citrus cake it a simple but delightful cake all made in a loaf pan. I used the Modern Classics Loaf Dish from Emile Henry, but I want you to know that you can use any loaf dish. I suggest using a ceramic dish or lining your loaf pan with greaseproof paper. Scroll to the recipe to view notes!

If you want something with a little bite, and a semi-sweet bake in time for tea, this loaf cake if for you!

Crafted with HR® (High Resistance) ceramic, this modern loaf dish ensures your loaves and bakes are made to perfection—light, airy, and evenly golden every time, whether you’re entertaining or indulging in a weekend of baking.

View my Emile Henry favourites & the best items to use:

Bright, citrusy, and unexpectedly refined, this grapefruit loaf cake is a refreshing twist on classic citrus bakes. Made with fresh grapefruit juice and zest, the loaf delivers a delicate balance of tangy sweetness and light, airy texture. This bake is a comforting and elevated loaf cake—perfect for brunch tables, afternoon tea, or as a chic dessert centrepiece. For those who love modern, flavour-forward baking with a botanical twist!

Finished with a glossy grapefruit glaze and garnished with fresh rosemary leaves, the herbal notes from the rosemary subtly enhance the citrus notes.

Delightful & Simply Versatile

Fresh grapefruit juice and zest bring a vibrant twist to this loaf cake, it’s light and flavourful! Finished with a glossy grapefruit glaze and garnished with fresh rosemary leaves, it’s the kind of bake that fills the kitchen with the fragrance of citrus elements and delights the palate—of course, equal parts chic and unexpected. Perfect for serving at brunch, afternoon tea, or as a simple dessert.

There are a few things that make this recipe easy to achieve:

• To start, all you need is a loaf pan.
• Simplified ingredients with substitutes (for example, this means that if you don’t have plain yoghurt or rosemary, I’ve already given you substitutions for those and more. Just scroll to the FAQs section.

• Easy to find in the season (Citrus is always easy to find, especially throughout the warmer months) You can even use your favourite citrus if you can’t find grapefruit. *See FAQs. after the recipe.

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4.8 from 13 votes

Grapefruit loaf cake

Prep Time 5 mins Cook Time 45 mins Rest Time 15 mins Total Time 1 hr 5 mins Difficulty: Beginner Cooking Temp: 375  F Servings: 10 Best Season: Spring, Summer, Suitable throughout the year Dietary:

D Dairy N Nut-free

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Author: | Madison B. Siobhan of FASHION TALES Cooking Method: Baking, Blending, Prepping Cuisine: American, British, French Recipe Keys: Dairy D Desserts E Easy Recipes

Description

This fragrant citrus cake is dressed with a glossy grapefruit icing and garnished with fresh rosemary for an elegant herbal twist.

For the Batter:

Cook Mode Cooking Mode Disabled

• 2 large grapefruits (or 3 medium-sized)

• 1 ¹⁄₂ tablespoons grapefruit zest, fresh

• ¹⁄₂ cup (120 ml) grapefruit juice, fresh

• 2 rosemary sprigs

• 1 ³⁄₄ cup (220 g) plain flour (plus extra for prepping loaf pan)
• 2 ¹⁄₂ teaspoons baking powder

• ¹⁄₂ teaspoon bicarbonate of soda (baking soda)
• ¹⁄₄ teaspoon kosher salt

• 1 cup (240 g) brown sugar, packed (or brown sugar alternative)

• 1 cup (226 g) unsalted butter, melted and cooled (or about 2 sticks)

• ¹⁄₂ cup (125 g) plain yoghurt (full fat)

• 2 large eggs

• 2 teaspoons pure vanilla extract

For the Icing/Glaze:

• 2 ¹⁄₂ cups (225 g) icing sugar (powdered sugar)
• 2 teaspoons grapefruit zest, fresh
• 4 tablespoons grapefruit juice (more to taste)
• fresh rosemary leaves (for garnish)

Method:

1. Prep:

   1. Use a microplane to zest the grapefruits in a plate. Divide the zest to measure 1 1⁄2 tablespoons, and 2 teaspoons of zest. Set aside.  
   2. Now, juice the grapefruits into a large cup or jug. Add the 2 rosemary sprigs (with the stems still attached) to the juice. Use a muddler or whisk to bruise the rosemary leaves (about 15 seconds), this helps to release the natural oils from the leaves into the juice. Set aside. 
   3. Generously spray a loaf dish with cooking spray, then dust the inside with flour, making sure to dust all four sides of the loaf pan. (Alternatively, you can line the loaf pan with baking parchment or greaseproof paper). 
   4. Preheat the oven to 375°F/190°C. 
   Mark as complete

1. Making the batter:

   1. In a medium mixing bowl, add the flour, baking powder, baking soda, and salt. Whisk together to blend. Set the bowl aside.    
   2. In a separate large mixing bowl, add the brown sugar, and 1 1⁄2 tablespoons of zest.  With a metal whisk, press and beat the zest into the sugar for about 30 seconds. This will help release the oils and flavour into the sugar. 
   3. Strain 1⁄2 cup (60 ml) of the fresh grapefruit juice into the large bowl of sugar and zest blend. Set aside the remaining juice.  
   4. Add the melted butter, yoghurt, eggs, and pure vanilla extract to the bowl. Whisk the batter until just blended (do not overmix).  
   5. Now, add the bowl of flour mixture to the bowl of batter. Whisk until evenly incorporated. Then, pour the batter evenly into the prepared loaf pan.  
   6. Place the loaf pan into the preheated oven, and bake for 45 – 55 minutes, or until a wooden toothpick comes out clean when inserted into the centre of the loaf.  
   7. Remove the cake from the oven and allow it to cool for 15 to 20 minutes. Place the cake on a cooling rack. 
   Mark as complete

1. Making the icing/glaze:

   1. In a small or medium bowl, add the icing sugar (powdered sugar), 2 teaspoons of grapefruit zest, and 3 tablespoons of grapefruit juice. Whisk vigorously until blended smooth and slightly thick, then add the remaining 1 tablespoon of juice. *(If you want the icing to be less thick, add a bit more grapefruit juice and blend until smooth).  
   2. After the cake has cooled, generously drizzle the icing over the cake, starting from the middle. Allow the icing to sit untouched for 10-15 minutes or until it is set. Slice and serve with a wedge of grapefruit and a garnish of rosemary leaves. Enjoy! 
   Mark as complete

Equipment:

• Loaf Dish
• Whisk
• Mixing Bowl(s)
• Microplane
• Spatula
• Serving Tray

Note

Helpful Tips:

1. This recipe calls for quite a lot of zest, don’t skip it! It’s helpful to get all your zest in one small plate or condiment container, so that you can have it at the ready when needed. 
2. If you want to prevent your loaf from browning too much, then after about 35 minutes, you can lightly place a piece of aluminum foil over the loaf. Make a tent-like shape so that it doesn't touch the loaf. Proceed with baking until it is done.

Time Savers: You don’t really need any fancy equipment for this recipe; you can make this recipe manually without an electric mixer. Save on the washing up! All you need are mixing bowls, a microplane/grater, bread loaf pan, spatula, and a whisk!

Storing: Baked goods are best consumed within 3 days. This cake can be stored at room temperature up to 5 days. Warm the cake in the microwave for 10-20 seconds and enjoy!

 

Keywords: Cake, Loaf Cake, Dessert, Citrus recipes