Ruby Red Grapefruit, Meyer Lemon and Olive Oil Cake

Source : sparksfromthekitchen.com

I was so glad to see the Meyer lemons back in the store a few weeks ago. I bought a few of them with the intent of finding something to bake/cook/mix. The season is so short and I didn’t want to wait.

Coincidentally, the next day, I spotted a gorgeous cake on Cheese Curd in Paradise. A grapefruit and olive oil cake.  I saw it and thought “well why not? Grapefruit and Meyer lemons are delicious together! ” I also had a grapefruit in my fridge to use up. So the recipe below was hatched. It’s a lovely lightly flavored, moist cake that is very easy to make. No mixer needed-just a few bowls and a spoon.

Any left over glaze is perfect for dipping strawberries into also!

Ruby Red Grapefruit, Meyer Lemon and Olive Oil Cake

Ingredients (Cake):

• Non-stick baking spray
• 1 & 1/2 cups AP flour
• 2 tbsp ruby red grapefruit zest
• 1 tbsp Meyer lemon zest
• 1 cup granulated sugar
• 1/2 cup very good quality olive oil
• 2 large eggs, at room temperature
• 1 tsp baking powder
• 1/4 tsp baking soda
• 2 tsp table salt
• 1 tbsp ruby red grapefruit juice (freshly squeezed)
• 1 tbsp Meyer lemon juice (freshly squeezed)
• 1/3 cup plain non-fat Greek yogurt

Syrup

• 2 tbsp granulated sugar
• 1/3 cup ruby red grapefruit juice (freshly squeezed)

Glaze

• 1 cup confectioners sugar
• 1 tbsp ruby red grapefruit juice (freshly squeezed)
• 1 tbsp Meyer lemon juice (freshly squeezed)

Instructions:

• Pre-heat the oven to 350 and prepare a 9×5 inch loaf pan.
• Place the sugar and zest in a large bowl and smush it through your fingers until it gets slightly pasty.
• To the sugar mixture add the oil, whisk to combine, then the eggs-one at a time, stir until evenly combined scraping the sides of the bowl as needed.
• In a smaller bowl combine the flour, baking powder, baking soda and salt. Whisk to evenly combine.
• In a small bowl mix the juices and yogurt and whisk until evenly combined.
• Add the flour and buttermilk mixtures to the sugar mixture-alternating but beginning and ending with the flour. Stirring to combine in between each addition. Do not over mix.
• Pour the batter into the prepared pan and smooth it out on the top. Give the pan a few light taps on the counter to get out any air bubbles.
• Bake for 40-45 minutes or until a toothpick inserted into the middle comes out clean.
• While the cake is baking make the syrup. Place the ingredients into a small sauce pan, cook over medium heat until the sugar dissolves. Stir it from time to time. Set it aside.
• When the cake is done let it cool in the pan for 10 minutes. While the cake is cooling place a cooling rack over a large piece of parchment paper or foil. Place the cooling rack on the top of the cake and carefully turn it upside down to release the cake from the pan onto the rack. Place it over the foil or parchment and, using a skewer, poke holes about 2 inches into the cake. Slowly pour the syrup evenly over the top of the cake. Leave the cake to cool completely.
• Make the glaze by combining all of the ingredients above in a small bowl and whisk to combine and form a smooth even mixture. Drizzle the glaze over the cake slowly and evenly. Let it set and serve.