Fresh Grapefruit Olive Oil Cake

🧂 Ingredients

• 1½ cups All-purpose flour

  (210 g)
• 2 tsp baking powder
• 1/2 tsp fine salt
• 1/8 tsp ground ginger
• 1/8 tsp ground nutmeg
• 1 cup sugar

  (201 g)
• 1 to 2 Tbsp grapefruit zest

  (zest of 1 grapefruit)
• 3 large eggs, at room temperature
• 1/2 cup sour cream, at room temperature
• 6 Tbsp olive oil
• 2 Tbsp grapefruit juice

  (~1/4 of a medium grapefruit)
• 1/2 tsp vanilla extract
• powdered sugar, for serving

Instructions

• 1 Preheat oven to 350°F. Spray or grease a 9 inch round cake pan and sprinkle
  lightly with powdered sugar (just to coat, no excess). In a medium bowl, whisk
  together dry ingredients: flour, baking powder, salt, ginger, and nutmeg. Set
  aside.
• 2 In a large bowl (or the bowl of a stand mixer), add the sugar. Zest the
  grapefruit over the sugar and working with hands or a fork, rub mixture together
  until fragrant and evenly distributed, about 30 seconds.
• 3 Add in eggs, sour cream, olive oil, grapefruit juice, and vanilla. Beat on
  medium-low speed until thin and smooth (ingredients should be fully incorporated
  and a few bubbles will appear).
• 4 Using a spoon or rubber spatula, fold in the dry ingredients until just combined
  (no visible streaks of flour remain; batter may contain a few lumps– don't
  overmix).
• 5 Pour batter into prepared pan and bake for about 35 minutes, or until crust and
  top are golden brown and toothpick inserted comes out clean. *depending on your
  oven and baking pan, bake time may be between 30 to 40 minutes.
• 6 Let cake cool in pan for 15 minutes, then remove to a cooling rack. Let cool
  completely before dusting with powdered sugar, if desired. Cake will keep
  covered at room temperature for up to 4 days.

Nutrition Info