If you know me, you know that I’ve hated citrus desserts most of my life. It wasn’t until the last year that somehow my taste buds changed and I started to like them. Especially grapefruit, I love me some grapefruit! The first time I had olive oil cake was when I made Cake by Courtneys Olive Oil Ricotta Cake from scratch and it was delicious. I highly recommend trying it. The second time I had it was at Tulie Bakery in Salt Lake City. There version has an orange scented olive oil base and a browned butter frosting. It is incredible and if you ever get a chance, stop by and grab a slice.
I decided that I wanted to create my own version of the infamous olive oil cake so I started from the drawing board and ultimately came up with this recipe. It starts with an olive oil base with hints of grapefruit and (optional) rosemary. It’s then glazed with a simple grapefruit glaze that’s drizzled all over the top. It’s a simple cake but simple done right. The cake is unbelievably moist and the flavors are out of this world.
Even the most novice baker can make this cake. It is simple, straight forward and comes together so easily. You’ll notice the rosemary is optional but in my opinion, it shouldn’t be. It really enhances the flavors and really elevates the whole dessert. This cake would be perfect for a girls night in party, a bridal shower party, a tea party or any elegant party.
Tips & Tricks
- Make sure and use a high quality olive oil for this recipe. Please do not use Great Value or the cheapest kind at the grocery store. You do not have to get the most expensive brand but get something in the mid range area.
- You can substitute the grapefruit for any other citrus you would like. Try it with orange, lemon or even lime!
Olive Oil Grapefruit Cake
- Prep Time: 15
- Cook Time: 60
- Total Time: 75 minutes
- Yield: 8 1x
Description
Moist olive oil cake scented with rosemary and topped with a grapefruit glaze. The perfect dessert for your next girls night out, bridal shower or tea party.
Ingredients
For the cake:
- 1 3/4 cup flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp salt
- 3 eggs (room temp)
- 1 1/4 cups sugar
- 2 tsp grapefruit zest
- 2 tbsp grapefruit juice
- 1/2 cup sour cream (room temp)
- 1/2 cup whole milk (room temp)
- 1 cup high quality olive oil
- Optional 1 tbsp fresh chopped rosemary
For the glaze:
- 2 cups powdered sugar
- 2–4 tbsp grapefruit juice
- Optional: Pink food coloring
- Optional: 1 tbsp fresh chopped rosemary
Instructions
- Preheat the oven to 350 degrees.
- Grease and flour an 8 inch round cake pan.
- In a medium sized bowl combine flour, baking powder, baking soda and salt.
- In a separate medium sized bowl add sugar and eggs. Beat on medium speed for 2 minutes.
- Add grapefruit zest, grapefruit juice, sour cream and milk and beat for another 2 minutes on medium speed or until smooth.
- Alternate adding the dry ingredients and the olive oil to the egg mixture, a little bit at a time while your mixer is on low speed.
- Optional: Fold in fresh rosemary.
- Pour batter into prepared pan and bake for 45-60 minutes or until a toothpick entered in the center comes out clean.
- Remove from the oven and let cool for 10 minutes before carefully removing the cake from the pan and letting it finish cooling on a wire wrack.
- Meanwhile, make the glaze. In a medium sized bowl add powdered sugar and 2 tbsp of grapefruit juice. Stir and add additional tablespoons of grapefruit juice, 1 tbsp at a time until the mixture is smooth and just barely pour-able.
- Optional: Add pink food coloring to the glaze for a more vibrant color.
- Pour glaze overtop of the cooled cake.
- Optional: Sprinkle fresh chopped rosemary all over the top of the cake.
- Store leftovers in an airtight container.
- Category: Dessert
Keywords: Olive oil cake, Olive oil grapefruit cake, cake, grapefruit cake, Olive oil rosemary cake, rosemary cake, Olive oil rosemary grapefruit cake, dessert, italian dessert
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