Grapefruit Rosemary Teacake

Grapefruit Rosemary Teacake

I bet I know what you’re thinking.  Grapefruit and rosemary? Really?!!!? Well, wipe that weird look off your face.  It’s not as weird as it sounds.  Actually, these two ingredients pair nicely together in this teacake.  The rosemary is not overpowering and you can really taste the flavor of the grapefruit.  What made this really tasty was the glaze.  Do not, I repeat, DO NOT skimp on the glaze.  It really makes this teacake stand out.

This is no Nutella Brownie Cups but it is just as good, for those of you who do not like things too chocolate-y or sweet.  Nelson got some white grapefruit from his vendor and he was kind enough to share them with me.  Grapefruit isn’t a fruit that I eat, so I baked with it! I think it’s more interesting to consume it this way. 🙂 Enjoy your Thursday.

Grapefruit Rosemary Teacake

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  • 1/3 cup of granulated sugar
  • 1 teaspoon of fresh rosemary, finely chopped
  • zest of 1 large grapefruit (I used white grapefruit)
  • 2 eggs
  • 1/2 cup of Greek yogurt
  • 3 tablespoons of olive oil
  • 2 tablespoons of honey
  • 1 3/4 cups of all-purpose flour
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/4 teaspoon of salt
  • juice from 1 large grapefruit (about 3 ounces)
  • 3/4 cup of powdered sugar


Preheat the oven to 350 degrees F.  Grease an 8-inch loaf pan with non-stick baking spray.  Line it with a sheet of parchment paper leaving a generous overhang for easy removal; set aside.

Using a stand or electric mixer (or mix by hand) mix together sugar, rosemary and zest.  Then beat in eggs, yogurt, olive oil and honey.  Mix until well combined.  Add flour, baking powder, baking soda and salt.  Mix until just moistened.  Pour batter into the prepared pan and smooth the surface with a spatula.

Bake for 40-45 minutes or until toothpick/tester inserted into the center comes out clean.  Let the teacake cool completely on a cooling rack before removing from the pan.

In a small bowl, whisk together grapefruit juice and powdered sugar.  Adjust juice and/or powdered sugar for desired consistency.  Pour glaze over the teacake and let it absorb.  Slice and enjoy!

Adapted from Obviously Sweet

Grapefruit Rosemary Teacake


54 thoughts on “Grapefruit Rosemary Teacake

  1. One of my co-workers made a comment about how he liked it because it wasn’t overly sweet, but you can taste the natural sweetness from the grapefruit. I couldn’t agree more. I had this for breakfast with a cup o’ tea and it was a great way to start the morning. Grapefruit wasn’t too bitter like the ones i’m used to.

  2. That sounds such an interesting combination and a lovely looking cake with a great crumb. I’m not really a grapefruit fan though. I guess it would work with lemon???

    • This was definitely on the sweet side and, in my opinion, tastes better than the red flesh grapefruit. My brother gave me these but I have seen white grapefruit in a farmer’s market like produce market when it’s in season.

  3. Rosemary and citrus go so well together, Anne, why wouldn’t they do the same in a cake? I think it’s all about balance and it sounds like you definitely got it right here. And in my book, you just cannot go wrong with a citrus glaze. i’d say you’ve got a winner here.

  4. What a combination! I love it already! because it is less sweet than normal cakes. I have not tried a cake with rosemary either. I would love to try making this.

  5. Gorgeous combination in a cake! I can imagine the grapefruit-rosemary connection quite well as I had prepared some lemon curd with olive oil and rosemary some time ago. Since then I am convinced that citric flavor and Mediterranean herbs match very well. Love the fluffy look of your cake as well.

  6. Grapefruit in baked goods! I’m pretty sure this is my first time seeing that in the teacake or any baked goods I think. WOW I love citrus in baked goods, but didn’t think grapefruit can be an option. This is a brilliant recipe, Anne!

  7. Thanks for a spectacular recipe Anne. I made this for friends yesterday. It was very popular.

    My glaze turned out to be more of a syrup (in order to get the sugar/grapefruit flavour balance right). This worked really well when poured over each slice.

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