Olive Oil Grapefruit Cake
This olive oil grapefruit cake has a bright citrus zing with just the right amount of sweetness, and when paired with olive oil in this cake, it’s a match made in heaven. The glaze on top gives it a beautiful finish with an extra burst of grapefruit flavor.
For this recipe, I use yellow grapefruit, which has a subtly bitter, less sweet profile compared to ruby red grapefruit. If you’re after a sweeter note, ruby red is a great substitute. Either way, the result is a soft, moist cake with a bright citrusy taste.
This cake uses olive oil instead of butter, giving it a rich, moist texture and a subtle fruity flavor that complements the grapefruit beautifully.
I use extra virgin olive oil which is known for its rich, fruity flavor. It has a subtle peppery undertone, which adds a wonderful depth to the cake. The natural bitterness of the oil matches the grapefruit.
That being said, if you’re after a milder olive oil flavor and want the grapefruit to really shine, you can opt for light or pure olive oil instead. These types of olive oil have a more neutral taste, allowing the grapefruit to take center stage without being overpowered by the olive oil. Light olive oil still brings the moisture and richness, but with a more subtle flavor profile.
Ultimately, the choice depends on your taste preference. If you enjoy the bold, fruity character of extra virgin olive oil, go for it! But if you prefer the grapefruit to be the star, a milder olive oil will let those zesty, citrusy notes come through even more
Ingredients overview
- Granulated sugar: Sweetens the cake while grapefruit zest infuses the sugar with citrus aroma. I rub the sugar and zest together first to release the citrus oils.
- Grapefruit zest and juice: Adds that signature tangy citrus flavor. You can use either yellow or ruby red grapefruit.
- Eggs: Helps bind the ingredients and gives structure to the cake.
- Vanilla extract: Adds a warm, sweet flavor that balances the tartness of the grapefruit.
- Plain yogurt: Keeps the cake moist and tender, it can also be Greek yogurt. Sour cream can be used as a substitute.
- Extra-virgin olive oil: Makes the cake rich and moist with a subtle fruitiness that pairs perfectly with the citrus.
- All-purpose flour, Baking powder and salt: The dry ingredients that form the base of the cake and gives it structure.
- Powdered sugar, grapefruit juice, and milk: These combine to make a simple glaze that adds a pop of sweetness and more grapefruit flavor.
Method
- Start by infusing the sugar with grapefruit zest. This releases all the oils from the zest and makes the cake extra fragrant.
- Rub the zest and sugar together until it smells fragrant.
Add eggs, sugar, oil, yogurt, grapefruit juice, and vanilla and whisk.
- Fold through the dry ingredients and pour into a loaf pan.
- Bake until golden brown.
- While the cake cools, mix up the glaze and drizzle over the cooled cake.
- Enjoy!
Related recipes
Olive Oil Grapefruit Cake
Ingredients
- 150 g granulated sugar
- 1 tablespoon grapefruit zest yellow or ruby red
- 60 g fresh grapefruit juice
- 2 large eggs
- 1 teaspoon vanilla extract
- 125 g plain yogurt Greek or natural yogurt
- 105 g olive oil extra virgin, or pure olive oil (see notes)
- 220 g all-purpose flour
- 2 teaspoons baking powder
- ¼ tsp salt
For the glaze:
- 140 g powdered sugar
- 2 tablespoons fresh grapefruit juice
- Splash of milk
Instructions
- Preheat oven to 180°C (350°F). Grease an 8.5×4.5 inch (21x11cm) loaf pan.
- In a large mixing bowl rub grapefruit zest into sugar to release oils.
- Add in the eggs, sugar, grapefruit juice, vanilla, yogurt, and olive oil and whisk until combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Add the dry ingredients to the wet mixture and stir until just combined.
- Pour the batter into the prepared pan and bake for 45-55 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk powdered sugar and grapefruit juice, adding a splash of milk to reach desired consistency.
- Drizzle the glaze over the cooled cake, slice, and enjoy!
