Light and Fluffy Grapefruit Olive Oil Cake

This Light and Fluffy Grapefruit Olive Oil Cake is made with extra virgin olive oil, grapefruit zest, and real grapefruit juice for a super simple, light, and airy cake that will blow you away with grapefruit flavor.

It comes together in less than 10 minutes and takes less than 30 minutes in the oven without any special equipment or techniques.

Grapefruit is not a flavor typically used in cakes, but it is so good. It's great with afternoon tea, a picnic, dining al fresco in the summer, or for an easy cake for a holiday like Easter, Christmas, or New Year's.

The cake is super light and airy, and the top has the thinnest of thin, crispy crust. Dust it with powdered sugar, and it’ll look fancy without any extra effort.

💡 Recipe Inspiration

I lived in Barcelona, Spain, for two years where olive trees were everywhere: throughout the city, in the hills at the edge of the city, and also served as an hors d’oeuvre at many, many restaurants.

Inspired by my time on the Mediterranean, I made half a dozen olive oil cakes with variations like lemon, blueberry, rosemary, and more. But I love this version with fresh, sweet, and tart grapefruit.

🫒 Choosing Olive Oil

The olive oil that you choose for this cake impacts the taste of the cake. Extra virgin olive oil has a stronger taste than regular olive oil. It is fruitier and herbier. Choose an extra virgin olive oil that you already know that you like.

If you don’t have a favorite already, I recommend using Spanish olive oil from Trader Joe’s or Costco. Spain is one of the largest olive oil producers in the world and often exports its olive oil to Italy to be packaged in Italian olive oils. It is typically not well-marketed in the US, but it is very high quality. You don’t need to purchase an expensive specialty bottle of olive oil, there are plenty of great options at moderate prices.

🛒 Ingredients

Below are the ingredients needed to make Grapefruit Olive Oil Cake.

• Milk:  Use whole milk only, not reduced fat.
• Extra Virgin Olive Oil: This cake is all about the olive oil, so be sure to use extra-virgin olive oil (not regular olive oil).
• Eggs: Use room temperature large eggs, pasture-raised if possible.
• Grapefruit Zest: To zest the grapefruit, use the smallest grate on a box grater (or a zester). Be sure to zest only the bright outermost part of the grapefruit. Stop before you get to the inner portion that is no longer bright and shiny.
• Grapefruit Juice: Use real, fresh grapefruit juice. You’ll need a real grapefruit for the grapefruit zest, so you can use some of the juice from the already zested grapefruit. Consider juicing the entire grapefruit and drinking the remaining portion 😉.
• Vanilla Extract: Use real vanilla extract, not imitation vanilla. Vanilla extract can be expensive, so if you bake somewhat regularly, consider buying a bottle of vanilla extract at Costco, which can be more economical.
• Granulated White Sugar: Adds sweetness. I find that ¾ cup is the exact right amount. It's not too sweet, but it's still dessert. However, it can be reduced to as little as ½ cup or up to 1 cup for a very sweet dessert.
• Baking Powder: For leavening. Once the baking powder is added, it is important to get the cake in the oven quickly.  Baking powder is double-acting. The first reaction happens when the baking powder comes in contact with liquid. You may even start to see it bubble and fizz when adding it to the batter. If the cake batter is left out too long on the counter before putting it in the oven, the baking powder will have already reacted and you will be left with a flat cake.
• Salt: To balance and bring out flavor.
• Flour: Use all purpose flour, unbleached.

See the recipe card for full information on ingredients and quantities.

✏️ Variations

There are so many amazing variations that you can make with a citrus olive oil cake. Here are a few of my favorites:

• Lemon Olive Oil Cake: Light and airy with lemon zest - a classic lemon citrus flavor.
• Lemon Rosemary Olive Oil Cake: A take on lemon olive oil cake with the addition of some floral rosemary which is infused into the olive oil before baking.
• Lemon Blueberry Olive Oil Cake: Combines the spring and summer flavors of bright lemon and juicy blueberries.
• Lemon Blueberry Mascarpone Cake: A layer cake for a special occasion uses lemon curd filling and an easy mascarpone frosting.
• Olive Oil Carrot Cake: A simple layer cake with grated carrots, warm spices, and a cream cheese frosting.

📝 How to Make Grapefruit Olive Oil Cake

Below are the step-by-step instructions and photos for how to make Olive Oil Grapefruit Cake.

Step 1. Preheat the oven to 350℉. Prepare a 9-inch springform pan or round cake pan by buttering and flouring it or lining it with parchment paper and buttering and flouring it.

Step 2. Wet Ingredients: In a large bowl, add the whole milk, extra virgin olive oil, eggs, grapefruit zest, grapefruit juice, and vanilla extract and combine. This can be done by hand, with a hand mixer, or in the bowl of a stand mixer fitted with the whisk attachment.

Step 3. Dry Ingredients: Add the sugar, baking powder, salt, and flour and combine until just incorporated. Do not overmix. Some small lumps are okay.

Step 4. Pour the batter into the prepared pan (springform pan or cake pan) and bake at 350℉ for 26-28 minutes.

The cake is done when the top has a nice rounded dome to it and it is lightly brown. A toothpick inserted into the middle should come out clean. Place the cake on a cooling rack to help it cool faster. Run a knife around the edge of the cake to help release it from the pan.

🍴 How to Serve and Store

• Serving suggestions:
  • Powder Sugar: The cake is best served on its own or with a light dusting of powdered sugar. I like to keep it simple and let the cake itself shine.
  • Whipped Cream: If you want a little something extra, whip up some fresh whipped cream, which can be served alongside the cake.
  • Glaze: Make a quick grapefruit glaze by combining grapefruit juice and powdered sugar. Drizzle it on top of the cooled cake.
  • Dessert Wine: You could consider serving this cake with a sweet dessert wine to complement the simple cake.
• To Store: Let the cake cool, then place any leftover cake in an airtight container and store it in the fridge for 3-5 days.
• To Freeze: This cake freezes well. Place in an airtight container or gallon-sized freezer bag and freeze for up to 3 months. Thaw at room temperature or overnight in the fridge.

💖 If You're Interested In Other Summery Desserts, You May Love These:

If you tried this Grapefruit Olive Oil Cake Recipe or any other recipe on my site, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I'd love to hear from you!