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Olive Oil Grapefruit Cake


2 T fresh grapefruit zest

1/2 C sugar

1/2 C raw sugar or turbinado sugar

1/2 C olive oil

2 large eggs, room temp

Dry Ingredients

1.5 C flour

1 t Baking power

1/4 t Baking soda

1/4 t Salt

Wet Ingredients

2 T Grapefruit juice

1/2 C Buttermilk or plain yogurt


2 T sugar

1/3 C grapefruit juice


1 C Powdered sugar

2 T Grapefruit juice

Pinch of salt



In large bowl rub zest into the sugars with fingertips then whisk in oil until smooth. Add eggs one at a time, and whisk until combined.

In a second bowl combine flour, baking powder, baking soda and salt.

In a liquid measuring cup, combine grapefruit juice and buttermilk.

Add the flour and buttermilk mixture to the oil and sugar, alternating and beginning and ending with flour.

Spread in pan, bake 45- 60 minutes until tests comes out clean.


Combine 2 T sugar and 1/3 c grapefruit juice in small saucepan, cook over low heat until sugar dissolves.

When cake is finished, cool for 10 minutes in the pan, then invert on plate.  Poke holes with a skewer or toothpick and pour syrup over cake.  Let cool completely.


Combine powdered sugar, grapefruit juice and salt, whisking until smooth.  Pour over cake and allow to drizzle down sides of cake.