Grapefruit is kind of an old person fruit. But unlike cottage cheese, Metamucil and Cheerios, grapefruit is pretty awesome. And so is this cake, but I’m not going to lie to you folks, this was a bit of a pain in the ass to make. Fresh squeezed grapefruit juice, zest and extra steps (re: massaging the zest and the sugar to release precious grapefruit oils… Yep, I did that) make this cake super moist and full of that delicious winter citrus flavor our grandparents love. But beware, this is not for the faint of heart, like I said before, there are serious steps involved. Speaking of steps, I should really get my butt to a gym and stop baking midweek pound cakes…

Olive Oil Grapefruit Cake

From The Smitten Kitchen Cookbook

1 1/2 cups of flour

2 tbsp fresh squeezed grapefruit juice (1-2 large grapefruits)

1 cup sugar

2 tbsp grapefruit zest

1/3 cup plain Greek yogurt

1/2 cup olive oil

1 tsp baking powder

2 eggs (it says room temperature, but who the heck is that organized to get their eggs out of the fridge before baking a dessert? I used cold eggs, and it was totally fine)

1/4 tsp baking soda

1/2 tsp salt

The syrup:

1/3 cup grapefruit juice

2 tbsp sugar

Glaze:

1 cup of powdered sugar

2 tbsp grapefruit juice

Preheat oven to 350. Greeeze up a loaf pan. Massage (I know, I know) the zest and the sugar together to release magical grapefruit flavor oils. Whisk the zest, sugar and eggs together. In a separate bowl, mix the flour, baking soda, baking powder, and salt together. Combine the yogurt and grapefruit juice and alternately add the yogurt mixture and flour mixture to the eggs and sugar. Dough will be fairly thick, pour it into your loaf pan and bake for 45 minutes to 1 hour. Test it with a toothpick for doneness. Mine baked in just 45. Let it cool for 10 minutes in the pan and then take the cake carefully out of the pan and let it rest on a cooling rack. Rest, massages, toothpick acupuncture, this cake is receiving some serious 5 star treatment.  In a small saucepan heat 1/3 cup of grapefruit juice and 2 tablespoons of sugar over low heat until sugar dissolves. Poke holes all over the top of the cake and pour the syrup over the cake for maximum grapefruity absorption.  I recommend putting a cake plate under the cooling rack while pouring the syrup. Major mess saver.  Ok, we’re almost there people! Once the cake is fully cooled, whisk the powdered sugar,  grapefruit juice and a pinch of salt until smooth and pour over cake, letting the excess drip down the sides. Try to refrain from licking up the puddles of glaze. Aaaand we’re done.