When you’re on the lookout for a refreshing dessert, consider this grapefruit bundt cake that brings a unique twist to any occasion. With its olive oil and Greek yogurt, it offers a delightful combination of flavors and moisture that you won’t soon forget.

This recipe addresses dryness and lack of flavor often found in cakes, making it moist and tangy with grapefruit and yogurt.

I remember the first time I tried baking with grapefruit; I was surprised by the burst of freshness but also a bit hesitant about getting the balance right. The challenge is often the tartness overwhelming sweet notes, but this recipe effectively addresses that, leaving you with a cake that’s wonderfully moist and satisfying without being overly sweet.

This recipe is reliable and easy to follow, taking around 1 hour of baking time and a little cooling before serving. Your effort is rewarded with a cake that not only tastes incredible but also looks stunning on the table. I’d also recommend serving it alongside some yogurt or a touch of whipped cream for a little added luxury.

If you want to try your hand at another citrus favorite, check out my Gluten-Free Apple Bundt Cake.

Why You Will Love This Recipe
Ingredient Notes
Recipe Baking Tips
Serving Suggestions
Recipe Variations
How to Store?
Other Recipes You’ll Love

Why You Will Love This Recipe

Moist and Flavorful Texture Fresh grapefruit zest and olive oil contribute a lovely moisture that keeps the cake tender for days. Greek yogurt adds an extra layer of richness that works beautifully with the citrus notes.
Citrusy Sweetness The added grapefruit cordial brings a lovely, sweet-tart punch, enhancing the cake’s flavor. This unique element makes each slice burst with citrus goodness without overwhelming the palate.
Make-Ahead Friendly You can bake the cake a day in advance and allow it to soak up the grapefruit cordial overnight. This gives it time to fully absorb the flavors while also improving texture.
Versatile for Any Occasion This cake is suitable for brunch, an afternoon tea, or even a dessert to impress guests at dinner. It feels celebratory but remains approachable for a casual get-together.

Grapefruit Olive Oil Bundt Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Charlene
Prep Time: 30 minutes
Cool Time: 2 hours
Cook Time: 1 hour
Total Time: 4 hours
Yield: About 12 servings 1x
Category: Dessert
Method: Baking
Diet: Vegetarian

Print Recipe

Description

A refreshing grapefruit yogurt cake with a delightful glaze, perfect for any occasion.

Instructions

Step 1: Prepare Grapefruit Cordial: Combine 1/2 cup (120 ml) freshly squeezed grapefruit juice, 1/2 cup (100 g) granulated sugar, and 2 tablespoons (approx. 6 g) grapefruit zest in a bowl. Allow this mixture to steep to extract deep flavors, forming a fragrant syrup you will drizzle over the cake later.
Step 2: Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C). Thoroughly grease the bundt pan by coating it with butter and dusting it with flour. This preparation ensures the cake releases smoothly and prevents crumbling when inverting.
Step 3: Whisk Dry Ingredients: In a separate bowl, whisk together 2 1/2 cups (313 g) all-purpose flour, 1/2 cup (48 g) almond flour, 2 teaspoons baking powder, and 1 teaspoon fine sea salt until evenly mixed. Even incorporation is vital for uniform rising without dense patches.
Step 4: Mix Wet Ingredients: In another bowl, rub 2 cups (400 g) granulated sugar with 2 tablespoons (approx. 6 g) grapefruit zest to infuse flavor. Then whisk in 4 large eggs until the mixture is smooth and slightly aerated, which helps the cake rise and develop a tender crumb.
Step 5: Combine Mixtures: Create a well in the center of the dry ingredients and pour in the wet egg and sugar mixture along with 2/3 cup (160 ml) extra virgin olive oil, 1 1/2 cups (375 g) whole Greek yogurt, 1/4 cup (60 ml) freshly squeezed grapefruit juice, 2 teaspoons vanilla extract, and 1 teaspoon grapefruit extract (if using). Gently fold together until just combined; a few small lumps in the batter are acceptable and help retain moisture during baking.
Step 6: Bake the Cake: Pour the batter into the prepared bundt pan, leveling it gently. Bake for approximately 1 hour or until the cake is golden brown. Check doneness by inserting a toothpick in the center; it should come out with a few moist crumbs, not raw batter. For even cooking, if the cake domes in the middle, reduce the oven temperature by 25°F (14°C) and bake for an additional 10 minutes.
Step 7: Brush with Grapefruit Cordial: When the cake has cooled slightly, use a skewer or toothpick to poke holes on the top and sides. Brush the cake thoroughly with 1/4 cup (60 ml) grapefruit cordial, allowing it to soak in. This step adds moisture and enhances the citrus flavor throughout the cake. Cool the cake completely before glazing.
Step 8: Prepare the Glaze: Sift 1 1/2 cups (180 g) powdered sugar into a bowl. Add 4 to 5 tablespoons (60-75 ml) grapefruit cordial and a pinch of fine sea salt. Whisk to combine, adjusting the consistency by adding more cordial 1 tablespoon at a time if the glaze is too thick. The glaze should be drizzle-able but not runny. Optionally, add a few drops of pink food coloring for visual appeal.
Step 9: Glaze the Cake: Drizzle the prepared glaze evenly over the cooled cake. Allow the glaze to set before serving.

Notes

Room Temperature: Store in an airtight container at room temperature for up to 2 days to maintain moisture and flavor.
Refrigeration: Keep the cake in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for best texture.
Freezing: Wrap the cake tightly in plastic wrap and place in a freezer-safe container. Freeze for up to 3 months. Thaw at room temperature before serving.
Ensure the bundt pan is well greased with butter and flour to prevent sticking and crumbling when removing the cake.
If the cake domes at the center, lowering the oven temperature by 25°F (14°C) during the last 10 minutes of baking can help cook it evenly.
When testing for doneness, a toothpick should come out with moist crumbs, not wet batter, to avoid over or underbaking.
If the glaze is too thick, whisk in additional grapefruit cordial one tablespoon at a time until it reaches a pourable consistency.
Check the freshness of your baking powder to prevent a flat cake – expired leavening can impact rise and texture.
Allow the cake to cool in a draft-free area for at least 30 minutes before inverting to prevent cracking or uneven surfaces.

Nutrition

Serving Size: 1 slice
Calories: Not provided
Sugar: Not provided
Sodium: Not provided
Fat: Not provided
Saturated Fat: Not provided
Unsaturated Fat: Not provided
Trans Fat: Not provided
Carbohydrates: Not provided
Fiber: Not provided
Protein: Not provided
Cholesterol: Not provided

Ingredient Notes

Grapefruit zest: Use fresh zest from juicy grapefruits for bright, zesty flavor. Make sure to avoid the bitter white pith below the skin for a sweeter taste.
Olive oil: Choose a good quality extra virgin olive oil for rich flavor and moisture. It keeps the cake tender and adds a lovely depth to each bite.
All-purpose flour: Use a fresh bag of all-purpose flour to ensure the best texture. Sifting it can aerate it and help the cake rise better while keeping it light.
Sugar: Granulated sugar works well here to sweeten the cake and create a pleasant crust. Make sure it’s properly measured for even sweetness throughout.
Baking powder: This helps the cake rise and gives it a light texture. Check the expiration date to avoid any flat cakes; fresh baking powder is key!
Eggs: Room temperature eggs mix better and provide moisture and structure. This helps create a flavorful, tender crumb when combined with other ingredients.
Vanilla extract: Use pure vanilla extract for the best flavor. It enhances other flavors in the cake and adds warmth and complexity to the overall taste.
Powdered sugar: This is used for the glaze, creating a sweet finish. If you want a smoother glaze, sift it before mixing with juice for a thicker consistency.
Grapefruit juice: Freshly squeezed juice adds a citrusy kick and helps bring all the flavors together. Avoid bottled juice, as it can be overly sweet or lack freshness.
Grapefruit zest: Use fresh zest from juicy grapefruits for bright, zesty flavor. Make sure to avoid the bitter white pith below the skin for a sweeter taste.
Olive oil: Choose a good quality extra virgin olive oil for rich flavor and moisture. It keeps the cake tender and adds a lovely depth to each bite.
All-purpose flour: Use a fresh bag of all-purpose flour to ensure the best texture. Sifting it can aerate it and help the cake rise better while keeping it light.
Sugar: Granulated sugar works well here to sweeten the cake and create a pleasant crust. Make sure it’s properly measured for even sweetness throughout.
Baking powder: This helps the cake rise and gives it a light texture. Check the expiration date to avoid any flat cakes; fresh baking powder is key!
Eggs: Room temperature eggs mix better and provide moisture and structure. This helps create a flavorful, tender crumb when combined with other ingredients.
Vanilla extract: Use pure vanilla extract for the best flavor. It enhances other flavors in the cake and adds warmth and complexity to the overall taste.
Powdered sugar: This is used for the glaze, creating a sweet finish. If you want a smoother glaze, sift it before mixing with juice for a thicker consistency.
Grapefruit juice: Freshly squeezed juice adds a citrusy kick and helps bring all the flavors together. Avoid bottled juice, as it can be overly sweet or lack freshness.

Recipe Tips

If your cake domes in the center, reduce the oven temperature by 25°F and bake for an additional 10 minutes for even cooking.
When the glaze seems too thick, whisk in an extra tablespoon of grapefruit cordial at a time until it reaches a drizzle-able consistency.
If your bundt cake sticks, make sure to thoroughly grease the pan with a mixture of butter and flour before filling it with batter.
For a drier cake, check doneness by gently pressing the center with your finger 50 minutes into baking; it should spring back slightly.
When the cake cools unevenly, place it in a draft-free area for at least 30 minutes to stabilizing temperature before inverting it onto a plate.

Serving Suggestions

Serve the grapefruit bundt cake with a dollop of whipped Greek yogurt or a scoop of vanilla ice cream. A side of citrus salad or fresh berries complements the cake well with their vibrant flavors.

Use the grapefruit bundt cake to make layered desserts, parfaits, or trifle by adding layers of yogurt and fresh fruit. Add it to brunch spreads, pairing with quiches or savory pastries for a rounded meal.

Top the cake with a glaze made from powdered sugar and grapefruit cordial for added sweetness. You can also finish it with a sprinkle of grapefruit zest or a drizzle of citrus-infused olive oil for contrasting flavor.

Recipe variations

You can use blood oranges instead of grapefruit to create a similar but slightly sweeter olive oil bundt cake with unique citrus aroma and moist texture.
Add 1 teaspoon of finely grated lemon zest along with the grapefruit zest to introduce a fresh, bright layer of citrus flavor that complements the yogurt and olive oil.
Either whole Greek yogurt or plain full-fat yogurt can be used in the cake batter to provide moisture and tenderness without changing the texture significantly.
If using a larger bundt pan, increase the flour to 3 cups, eggs to 5 large, and olive oil to ¾ cup; adjust baking time to about 70 minutes accordingly.

Save This Recipe!

How to Store?

To keep your grapefruit olive oil bundt cake fresh and delicious, follow these storage tips:

Room Temperature: Store the cake in an airtight container at room temperature up to 2 days to maintain moistness and flavor.

Refrigeration: Keep the cake in an airtight container in the refrigerator up to 5 days. Bring to room temperature before serving.

Freezing: Wrap the cake tightly in plastic wrap and place in a freezer-safe container up to 3 months. Thaw at room temperature.

Other Recipes You’ll Love

If you enjoyed this grapefruit bundt cake or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!