It's Monday...I think it's only fair that we get to eat cake today. The weekend flew by again and here we are back to reality with the dreaded sound of our alarm clocks. But if there's cake...that's reason enough to get out of bed don't you think? Don't worry if you don't have time in your Monday to whip up a cake because with Valentine's Day quickly approaching, my whole wheat grapefruit and olive oil cake would be the perfect addition to your breakfast in bed or Valentine's lunch.
I say breakfast or lunch because this cake is not overly sweet. I actually enjoy mine with a cup of coffee in the afternoon for a snack or sometimes for breakfast too. This cake is a cinch to make and is pretty much fail proof! I am a lazy baker as I have told you before, and I usually only attempt baking endeavors if I know they don't have too many steps. I have been wanting to try an olive oil cake for some time now, and with my current citrus obsession, it gave me a reason to test it out. And I loved it so much I made another one to share with you.
Dust the top of the cake with powdered sugar (and add a heart if you want to make it extra cute for V-day) and your honey will fall in love with you all over again.
And I may or may not be eating a piece right now.
- 1 Cup of Whole Wheat White Flour
- 4 Eggs
- 1 Cup of Sugar
- 1/2 Cup of Olive Oil
- Juice from 1/2 Grapefruit
- Grated Zest of 1 Grapefruit
- 1/4 Tsp. Salt
- 1/2 Tsp. Baking Powder
- Powdered Sugar for finishing
- Preheat oven to 350 degrees.
- Butter and flour your cake tin well. Rub a pat of butter around the pan and then sprinkle flour until all sides and bottom are covered. Dump any excess flour out of the pan.
- In your stand mixer, add eggs and sugar. Beat on highest speed for at least five minutes until eggs are thick and creamy. If beating with a hand mixer, beat on high for the same amount of time.
- Slowly add your olive oil and grapefruit juice on a low speed until well combined.
- In another bowl, mix your dry ingredients including your grapefruit zest.
- Slowly fold in your dry ingredients to the wet ones, incorporating well.
- Bake for 30-35 minutes until a toothpick comes out clean from the center of the cake.
- Let the cake cool completely and then flip the cake out onto a cake plate.
- Dust liberally with powdered sugar. If making a heart, cut out a heart out of parchment paper and lay the heart shape down before sprinkling with powdered sugar. Remove carefully after the dusting and then sprinkle a light layer of powdered sugar in the heart shape.
This cake is so simple, but seriously it's so good. Slightly sweet and fluffy it's the perfect addition to your Valentine's weekend plans....or it just might be the perfect cure for your Monday blues.