- Butter to grease pan
- 2 tablespoons grapefruit zest
- 2 tablespoons grapefruit juice, freshly squeezed
- 1 cup sugar
- 1/3 cup greek yogurt
- 2 eggs, room temp
- 1/2 cup olive oil
- 1 1/2 cups flour, plus some for pan
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 1/3 cup grapefruit juice
- 1 cup confectioners’ sugar
- 2 tablespoons grapefruit juice
- pinch of salt
- Preheat oven to 350.
- Grease loaf pan with butter.
- Put grapefruit zest in a bowl with sugar. Using your fingers, rub ingredients together until grapefruit zest is evenly distributed in sugar.
- Whisk in oil until smooth.
- Add eggs, one at a time, and whisk to blend.
- Combine remaining dry ingredients in a bowl.
- Combine grapefruit juice and yogurt in a separate bowl.
- Add dry and yogurt ingredients, alternating, to the oil and sugar mixture.
- Put batter in loaf pan and bake for 45-60 minutes, until toothpick comes out clean.
- Combine sugar and juice in saucepan and cook until sugar dissolves.
- Let cake cool for 10-15 minutes after baking. Remove cake from pan, poke holes in cake, then brush the syrup over the cake. Let cake cool.
- Combine sugar, juice, and salt in a bowl and whisk until smooth. Pour over top of cake.
Recipe from Smitten Kitchen. The recipe on her site is for blood orange olive oil cake, which is also good, but the grapefruit recipe is in her cookbook (which I would definitely recommend purchasing if you don’t already have it).
In my opinion this cake is delicious without the syrup or the glaze, but I tend to like things less sweet in general.