Grapefruit and Olive Oil Cake (brought to you by Paula)

14 Mar

Yep, grapefruit and olive oil. Just crazy enough to work! I came across this recipe on my new favorite recipe blog – The Yellow House ( This was my first experience with the gluten-free all purpose flour by Bob’s Red Mill, and I have to say I was very pleased. I did add some xanthan gum to help fill gluten’s shoes, and I would not have known the end product was gluten free!


makes one standard sized Bundt pan, or a 9×5 loaf pan

  • butter for greasing pan
  • 2 grapefruits
  • 1 cup sugar (I used sucanat, though turbinado or even granulated would be fine)
  • scant 1/2 cup buttermilk or plain yogurt
  • 3 large eggs
  • 2/3 cup extra virgin olive oil
  • 1 1/4 C gluten-free all purpose flour
  • 1/2 C brown rice flour
  • rounded 1/2 teaspoon xanthan gum
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt

For glaze:

  • 1/2 cup sucanat (or brown or muscovado sugar)
  • 1/2 cup confectioner’s sugar
  • 4 teaspoons grapefruit juice


  1. Preheat oven to 350 degrees.
  2. Butter and flour a 9-by-5-inch loaf pan or standard Bundt pan.
  3. Zest the 2 grapefruits into a large mixing bowl.
  4. Add the sugar to the bowl, rubbing the zest and sugar together with your fingertips to help the sugar become infused with grapefruit oil.
  5. Halve one of the grapefruits and squeeze its juice into a measuring cup. Add buttermilk or yogurt to juice in the measuring cup until there is a total of about 2/3 cup of liquid.
  6. Pour the grapefruit juice/buttermilk (or yogurt) mixture into the bowl with the zest and sugar and whisk well.
  7. Whisk in the eggs and olive oil.
  8. In another bowl, whisk or sift together the flours, baking powder, baking soda and salt.
  9. Gradually stir the dry ingredients into the wet mixture.  (Note: I wish I had used my stand mixer and really mixed this thing for a few minutes to help its structure develop – something to try in the future!)
  10. Pour the batter into the buttered and floured pan.
  11. Bake the cake for 50 to 55 minutes, until it is golden brown on top and doesn’t jiggle in the middle (Note: mine was more done than I would’ve liked after 50 minutes, but still tasty). A toothpick inserted in the center should come out clean.
  12. Remove the cake to a rack and allow to cool for 10 minutes.
  13. When completely cool, mix up the glaze and glaze your cake!

At this point you’re probably wondering, ‘But Paula – why does your glaze look like peanut butter?’ Good question. Because I used sucanat I had to heat the glaze up to help the large crystals to dissolve. This resulted in losing some of the moisture in the glaze, and it seized up. I should’ve added more juice but I’d already eaten the grapefruit remains… oops…


One Response to “Grapefruit and Olive Oil Cake (brought to you by Paula)”

  1. my sleepy kitchen March 14, 2012 at 9:29 pm #

    Looks delicious! Have you seen the Leon baking cookbook? There is a great citrus polenta cake in it that reminds me of this recipe. Thanks for the link to the Yellow House too!

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