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yellow grapefruit loaf

Olive Oil Grapefruit Cake

Elien Lewis
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.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dessert
Cuisine American, New Zealand
Servings 10
Calories 309 kcal

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 8.5x4.5 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!

Notes

Olive oil
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 go for a light or pure olive oil instead. These olive oil types 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
Grapefruit
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.
Measurements
Both grams and US cup sizes are provided. Use the toggle on the recipe card to switch between the two.

Nutrition

Serving: 1sliceCalories: 309kcalCarbohydrates: 47gProtein: 4gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.004gCholesterol: 39mgSodium: 164mgPotassium: 59mgFiber: 1gSugar: 29gVitamin A: 67IUVitamin C: 1mgCalcium: 72mgIron: 1mg
Keyword Grapefruit, Loaf, Olive Oil
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