Grapefruit Olive Oil Cake (Edit recipe)

A twist on the classic orange olive oil cake, grapefruit adds a nice light, refreshing, and tangy flavour to each bite. Paired with olive oil and you have a deliciously moist summer cake!

15 minutes

30 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	230
Fat:	14 g
Carbohydrates:	25 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	123 mg
Fiber:	0 g
Sugars:	14 g
Calculated per serving.

by The Sweetheart District

Serves: 12

Ingredients

1.25 cup All Purpose Flour
0.5 tsp Baking Powder
0.5 tsp Baking Soda
0.75 cup Extra Virgin Olive Oil
0.333 cup Grapefruit Juice
1 Tbsp Honey
3 whole Eggs
0.75 cup Granulated White Sugar
0.25 tsp Salt
1 Tbsp Grapefruit Zest, lightly packed

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Whisk the olive oil, grapefruit juice, and honey in a jar and set aside.
Mix all dry ingredients and set asideIn another bowl, add grapefruit zest and sugar, and pinch together to infuse the zest into the sugar.
Add eggs and salt to the sugar. Using a hand whisk, mix until mixture turns pale. This will take a couple minutes.
Now add dry ingredients in 3 increments and gently mix, alternating with the oil mixture. Make sure not to over mix.
Pour the batter in a 9-inch round pan that has been greased and lined at the bottom.
Bake at 340° with a rack placed at the bottom 2/3 for 30-35 minutes or until toothpick comes out clean from the centre of the cake.
Once done, let the cake sit in pan for 10 minutes before flipping it on a rack to cool completely.
Finally once the cake is fully cool, dust with powdered sugar.