Grapefruit Lavender Olive Oil Cake

Makes 8 servings

Olive oil cakes are known for their irresistibly tender crumble and vivid flavor. This cake lives up to that pedigree, infused with freshly squeezed grape fruit juice and zest and fragrant lavender extract. As an added bonus, grapefruit is also known for its ability to protect cells from harmful bacteria.



1¼ cups cake flour
½ cup fine cornmeal
2 tablespoons grapefruit zest
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
⅔ cup granulated sugar
¼ cup grapefruit juice
3 large eggs
½ cup plain Greek yogurt
½ cup extra-virgin olive oil
1 teaspoon lavender extract



1. Move the rack to the center of the oven.
2. Preheat oven to 350°F and coat a 9-×-5-inch loaf pan with non-stick cooking spray.
3. Whisk together the flour, cornmeal, grapefruit zest, baking powder, baking soda, and salt in a medium bowl and set it aside.
4. Whisk together the sugar and grapefruit juice in a large bowl. Once combined, add the eggs, yogurt, olive oil, and lavender extract, mixing well.
5. Add the dry Ingredients to the grapefruit juice mixture and stir just until combined.
6. Pour the batter into the prepared loaf pan. Bake for 40–45 minutes, until a skewer comes out clean.
7. Remove from oven and allow cake to cool for 5 minutes. Gently remove the cake from the pan and transfer to a wire rack to cool completely, about 25–30 minutes.
8. As an option you can decorate the cake with your favorite glaze, icing or cream. Serve and enjoy!



Calories 415 (19%)
total Fat 16.1 g (33%)
saturated Fat 2.656 g
Polyunsaturated Fat 2.009 g
Monounsaturated Fat 10.738 g
Trans Fat 0.007 g
Cholesterol 70 mg
sodium 305 mg (20%)
total Carbohydrate: 61.62 g (25%)
Dietary Fiber: 1.5 g (6%)
total sugars: 37.8 g
Protein: 6.26 g (11%)
Vitamin a 518 mcg (22%)
Vitamin C 9.6 mcg (13%)
Vitamin D 14 mcg (2%)
Potassium 268 mg (6%)
Calcium 108 mg (11%)
iron 1.6 mg (9%)


This AMAZING Recipe can be found in my new Desserts on the Mediterranean cookbook here

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