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Grapefruit olive oil cake.

Grapefruit Olive Oil Cake

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  • Author: Betty
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 12 slices 1x


Units Scale


  • 1 cup granulated sugar
  • 2 Tbsp finely grated grapefruit zest
  • 1 cup unsweetened Greek yogurt
  • 1/2 cup light olive oil
  • 3 large eggs
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt


  • 1/3 cup freshly squeezed grapefruit juice
  • 1 tablespoon granulated sugar


  • 1 cup powdered sugar
  • 2 tablespoons freshly squeezed grapefruit juice


  1. Preheat the oven to 350F/176C. Position the oven rack to the center slot. Lightly grease an 8 ½ x 4 ½-inch loaf pan, line with parchment paper, and set aside.
  2. Make the batter by tipping the sugar and zest into a large bowl. Rub the zest into the sugar with your fingertips to release the citrus oils and scent the sugar. Add the yogurt, oil, eggs, and vanilla, stirring to combine well.
  3. Tip in the flour, baking powder, and salt. Whisk everything together until no dry pockets of flour remain. Pour the batter into the prepared pan and level off the top so it is smooth. Bake for 50 minutes or until it passes the clean toothpick in the center test.
  4. Make the syrup while the cake is baking by stirring together the grapefruit juice and sugar in a small bowl. Zap it in the microwave for 30 seconds then stir until the sugar is dissolved.
  5. Remove the cake from the oven but leave it in the loaf pan. Place it on a wire rack. While the cake is hot, brush the top with the syrup and allow it to absorb. Use a toothpick to poke tiny holes all over the surface and brush again with more syrup. Repeat until all the syrup is absorbed into the cake. Carefully lift the cake out of the pan using the parchment paper and place it directly on the cooling rack.
  6. Make the glaze by combining the powdered sugar and juice in a small bowl until smooth. Drizzle the glaze over the cake and allow it to run down the sides. Slice and serve. Cake can be stored at room temp for two or three days if it lasts that long.