I don’t love calling food “crack” — it’s an odd comparison — but this loaf cake comes close to that irresistible quality. I found it difficult to stop at one slice. Admittedly, my slices were the size of quick-bread servings, not huge chunks of layer cake, but still: I enjoyed more than one.
I’m a big fan of ruby red grapefruit on its own — it’s one of my favorite fruits (alongside fresh summer cantaloupe). I’ve happily eaten two or three in one sitting. So a cake that highlights that bright, tart flavor is a welcome treat, and I don’t feel guilty indulging now and then.
This cake surprised me because I hadn’t tried a citrus cake made with olive oil before. It’s actually a classic pairing: the olive oil keeps the crumb moist and lets the citrus shine. The grapefruit taste in this loaf is gentle enough that my kids loved it too, even though they wouldn’t eat plain grapefruit like their mother will.
This loaf works beautifully at brunch — think Easter or Mother’s Day — but it’s also lovely for an ordinary sunny Thursday. It’s bright, tender, and easy to make.
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Ruby Red Grapefruit Loaf Cake
Ingredients
- 2 ruby red grapefruit
- 1 c. sugar
- fat-free Greek yogurt see directions for amount
- 3 large eggs
- 2/3 c. extra-virgin olive oil
- 1 t. vanilla extract
- 1 3/4 c. all-purpose flour
- 1 1/2 t. baking powder
- 1/4 t. baking soda
- 1/4 t. salt
- pinch of cardamom
- 1/2 – 3/4 c. powdered sugar
Start Cooking
Instructions
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Spray a 9 x 5 loaf pan with cooking spray and set aside.
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Preheat the oven to 350°F (175°C).
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Wash the grapefruit and zest both into a large bowl. Add 1 cup of sugar and rub the zest into the sugar with your fingers until well combined. Juice one grapefruit into a measuring cup and add enough Greek yogurt to reach 2/3 cup total liquid (one grapefruit usually yields slightly less than 1/2 cup juice).
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Whisk the yogurt and grapefruit juice together, then add this mixture to the sugar and zest. Add the eggs, olive oil, and vanilla, and whisk until the batter is frothy.
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In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cardamom. Fold the dry ingredients into the wet ingredients with a spatula until no streaks of flour remain.
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Pour the batter into the prepared loaf pan and smooth the top.
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Bake on the center rack for 50–55 minutes, until the center springs back and a toothpick inserted into the middle comes out clean. Remove from the pan and cool on a rack.
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While the cake bakes, juice the second grapefruit. Reserve about 3 tablespoons of the juice for the glaze and drink or use the remainder as you like.
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Start the glaze by whisking 1/2 cup powdered sugar into the grapefruit juice until smooth. Add another 1/4 cup powdered sugar if you prefer a thicker glaze.
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Drizzle the glaze over the cake twice: once right after it comes out of the oven and again after it has cooled for a glossy, flavorful finish.