White Sonora Grapefruit Cake

White Sonora Grapefruit Cake
The key to getting a bright citrus flavor is blending the sugar with the grapefruit zest. The sugar helps release the oils of the zest and really maximizes that grapefruit flavor that pairs so well with the white chocolate glaze. I was skeptical about putting white chocolate and grapefruit together, but now I’m a believer and I think you will be too.

What You'll Need


1 cup sugar

Zest of one large grapefruit

1 cup plain yogurt

3 eggs

½ cup olive oil

½ teaspoon of vanilla extract

1 ½ cups Hayden Flour Mills Pastry Flour

2 teaspoon baking powder

½ teaspoon salt

1 tablespoon poppy seeds


½ cup white chocolate chips

¼ cup of milk or cream

2 tablespoon powdered sugar


  1. Preheat the oven to 350 degrees Fahrenheit. Grease a 9x5 loaf pan. In a stand mixer mix the sugar and grapefruit zest on low speed until fragrant. Then mix in the yogurt, eggs, olive oil and vanilla extract.

  2. In a separate bowl, combine the Hayden Flour Mills Pastry Flour, baking powder and salt. Slowly add the dry ingredients to the wet ingredients and mix at low speed. Last, mix in the poppy seeds until they are evenly distributed throughout the batter.

  3. Pour batter into the greased loaf pan and bake for 50-60 minutes or until a toothpick comes out clean and the top is golden.

  4. While waiting for the cake to cook make the white chocolate glaze. Combine the white chocolate and milk in a small saucepan and melt over low heat, stirring frequently. When the chocolate is melted and smooth remove from the heat and stir in the powdered sugar. Set aside and cool to room temperature.

  5. Cool for 15 minutes before flipping the loaf out of the pan and onto a cooling rack. Allow the cake to fully cool before drizzling on the room temperature glaze.

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