Grapefruit Olive Oil Cake
Grapefruit is in season during the colder months of the year. Pink grapefruit is said to have a slightly sweeter flavor compared to white grapefruit but either work well in this recipe.
Heat oven to 350°F. Grease and flour an 8-inch round cake pan.
In a bowl whisk together flour, baking powder and salt; set aside.
In a large bowl whisk yogurt, olive oil, sugar, eggs and grapefruit zest until well combined.
Slowly add flour mixture, whisking to incorporate. Transfer batter to prepared pan.
Bake for 25-28 minutes or until a toothpick inserted in the center comes out clean.
Place cake pan on a wire rack and allow to stand for 10 minutes before removing from the pan.
Meanwhile whisk together powdered sugar and grapefruit juice.
Remove cake from the pan and place on a wire rack over a baking pan or parchment paper. Drizzle with powdered sugar glaze.
Cool cake before serving.
- 1 ½ cups all-purpose flour
- 2 tsp. baking powder
- ¼ tsp. fine salt
- ¾ cup Almond Breeze™ Unsweetened Original Almondmilk Yogurt
- ½ cup olive oil
- ¾ cup sugar
- 2 large eggs
- Zest of 1 grapefruit
- ¾ cup powdered sugar
- 3-4 tsp. grapefruit juice
Included in this recipe
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