Gluten Free Olive Oil Grapefruit Cake
A tender and moist yogurt-based crumb makes this pretty, gluten-free grapefruit loaf cake stand out. Finished with grapefruit glaze!
Servings: 10 servings
Calories: 259kcal
Ingredients
For the cake:
- 1 grapefruit zested
- 1 cup granulated sugar
- ½ cup plain full-fat yogurt
- 3 large eggs
- 1 ¾ cups gluten free flour (210 grams)
- 2 teaspoons baking powder
- ¼ teaspoon fine sea salt
- ½ cup olive oil
For the glaze:
- 2-3 tablespoons grapefruit juice
- 1 cup powdered sugar
Instructions
- Preheat the oven to 350℉. Grease a loaf pan or cake pan and line the bottom with parchment paper.
- In a large bowl, rub the zest of 1 grapefruit into the 1 cup granulated sugar. Whisk in the ½ cup plain full-fat yogurt and 3 large eggs, stirring and whisking until well blended. Add the1 ¾ cups gluten free flour and ¼ cup almond flour, 2 teaspoons baking powder, and ¼ teaspoon fine sea salt, mixing just to combine. Add the ½ cup olive and stir well to incorporate. Keep stirring until it forms a smooth batter. Pour and scrape the batter into the prepared pan.
- Rest the batter while the oven heats, then place in the oven and bake for 30-40 minutes until a toothpick inserted into the center comes out clean. Do not overbake.
- Cool cake on a rack for about 20 minutes; then turn it out of the pan to cool completely.
- When the cake is thoroughly cooled, juice the 2-3 tablespoons grapefruit juice into a bowl and whisk in the sifted 1 cup powdered sugar. Then, evenly spoon the glaze over the top of the cake; it will soak right in.
Notes
- Choose your pan. I used a standard-size loaf pan to bake my cake, and I also love using a bundt pan for a more decorative option. The batter also bakes up beautifully in a round 8 or 9-inch cake pan.
- What type of yogurt? I prefer plain whole-milk yogurt (not Greek yogurt) in this cake. For a little extra flavor, you could use vanilla yogurt. You could also use low-fat yogurt, but I would not use non-fat because you'll lose out on the richness from the higher-fat yogurt.
- Sift the powdered sugar. To keep the glaze gloriously smooth, make sure to sift the powdered sugar before mixing it with the grapefruit juice.
- Add vanilla extract. In keeping with the simple spirit of this recipe, I don't add vanilla extract to the batter. But, if you wish, add 1 teaspoon of vanilla extract.
- Try another citrus. Use this base recipe as your jumping-off point for other citrus flavors, like orange or lime.
- Skip the glaze. For a less sweet, more rustic loaf, leave off the glaze. It will still be very delicious.
Nutrition
Calories: 259kcal | Carbohydrates: 49g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 60mg | Sodium: 260mg | Potassium: 135mg | Fiber: 2g | Sugar: 35g | Vitamin A: 411IU | Vitamin C: 9mg | Calcium: 94mg | Iron: 1mg