Grapefruit Olive Oil Cake
Grapefruit olive oil cake is a moist single layer cake with fresh grapefruit and lemon, cinnamon and delicious orange blossom cream cheese glaze. The cake is made with one bowl and the recipe comes together in no time at all!
Servings: 10 slices
Calories: 376kcal
Ingredients
- ¾ cup granulated sugar
- 2 tablespoons grapefruit zest from about 1 medium grapefruit
- ½ tablespoon lemon zest from about ½ a lemon
- 2 large eggs room temperature
- ½ cup Greek yogurt plain, full fat, room temperature
- 1 tablespoon grapefruit juice
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ½ cup extra virgin olive oil
- 1 ¼ cups all purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
Orange Blossom Water Cream Cheese Frosting
- ¼ cup unsalted butter room temperature
- 4 ounces cream cheese brick style, full fat, room temperature
- 1 cup powdered sugar
- 1½ teaspoons orange blossom water or to taste, or swap in grapefruit zest or vanilla
Instructions
- Spray an 8 or 9 inch round cake pan with baking spray. Line with a round of parchment paper. Lightly spray the parchment paper with baking spray. Preheat oven to 350 Fahrenheit.
- To a large mixing bowl, add the grapefruit zest, lemon zest and sugar. Rub the zest into the sugar with your fingertips or combine with a whisk or electric mixer til just combined. This will bring out the flavor of the citrus.
- Add the eggs to the sugar mixture. Whisk til light and fluffy.
- Whisk in the Greek yogurt, vanilla extract (if using), grapefruit juice and lemon juice. Whisk in the olive oil til combined.
- Add the the all purpose flour, baking powder, baking soda, cinnamon, and salt to the wet ingredients. Stir with a rubber spatula until just combined. Do not overmix.
- Pour the batter into the prepared pan. Spread evenly with a spatula or offset spatula. Bake 23-25 minutes or until a toothpick comes out clean when inserted in the center of the cake.
- Place the cake pan on a wire rack to cool 15 minutes then run a knife along the edge of the pan to make sure it is not sticking. Turn out of pan on to a wire rack to cool completely.
Orange Blossom Water Cream Cheese Frosting
- In the bowl of an electric mixer fitted with the whisk attachment or in a large mixing bowl using a hand mixer, mix together the room temperature butter, room temperature cream cheese, and powdered sugar on low speed. Slowly increase the speed to medium. Mix til smooth and free of any lumps.
- Add the orange blossom water 1/2 teaspoon at a time, according to taste. (I recommend using between 1 teaspoon to 1½ teaspoons. Alternatively you can add 1 teaspoon of vanilla and/or a little grapefruit zest in place of orange blossom water).
- Spread it on top of the cooled cake. Zest a little extra grapefruit zest on top before serving.
Notes
Powdered sugar topping: For a simple topping, dust the cake with powdered sugar instead of cream cheese frosting.
Greek yogurt: In place of Greek yogurt, use full fat sour cream.
Orange blossom water: Orange blossom water is optional, but I recommend it. It is a common ingredient in Middle Eastern cuisine. I love its floral, citrusy flavor and it pairs well with grapefruit. You can often find it in the international food aisle, in Middle Eastern stores or online.
Decoration: Use a microplane to zest some grapefruit zest over cream cheese frosting before serving.
Storage: Store the unfrosted cake in an airtight container at room temperature for up to 4 days. Freeze unfrosted cake in an airtight container for up to 2 months. Defrost it in the refrigerator or at room temperature. If the cake has been frosted, store leftovers in the refrigerator.
Nutrition
Serving: 1slice | Calories: 376kcal | Carbohydrates: 41g | Protein: 4g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 63mg | Sodium: 218mg | Potassium: 68mg | Fiber: 1g | Sugar: 28g | Vitamin A: 415IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 1mg
