Grapefruit Olive Oil Cake
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!
Ingredients
- 1.25 cup1.25 cup1.25 cup All Purpose Flour
- 0.5 tsp0.5 tsp0.5 tsp Baking Powder
- 0.5 tsp0.5 tsp0.5 tsp Baking Soda
- 0.75 cup0.75 cup0.75 cup Extra Virgin Olive Oil
- 0.333 cup0.333 cup0.333 cup Grapefruit Juice
- 1 Tbsp1 Tbsp1 Tbsp Honey
- 3 whole3 whole3 whole Eggs
- 0.75 cup0.75 cup0.75 cup Granulated White Sugar
- 0.25 tsp0.25 tsp0.25 tsp Salt
- 1 Tbsp1 Tbsp1 Tbsp Grapefruit Zest, lightly packed
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Process
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.
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About This Recipe
Show nutritional information
Baked Goods Cakes Coconut Free Dairy Free Nightshade Free Nut Free Pescetarian Shellfish Free VegetarianThis 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. |
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