This delicious cake was loved by all who tried it—including those who don’t normally like grapefruit! The cake is a perfect balance of tart and sweet with an incredibly moist texture. It is sure to be a hit at your next dinner party, essential oil class, bridal or baby shower, or wherever you choose to share it.
1 1/2 cups (180 g) flour (all-purpose or pastry ground white whole wheat flour)
2 tsp. (8 g) baking powder
1/2 tsp. (3 g) salt
1/3 cup (64 g) coconut oil, melted and slightly cooled
Grapefruit Syrup Ingredients:
1/4 cup (60 ml) freshly squeezed grapefruit juice
1–2 Tbsp. (12.5–25 g) granulated sugar
1 drop grapefruit essential oil
Grapefruit Glaze Ingredients:
1/3 cup (45 g) powdered sugar (more, if needed)
2–3 Tbsp. (30–45 ml) freshly squeezed grapefruit juice
1 drop grapefruit essential oil
Preheat the oven to 350°F (180°C). Grease baking dish* with coconut oil, and dust lightly with flour.
In a large bowl, mix sugar and grapefruit essential oil together until thoroughly combined. Add yogurt, eggs, and vanilla extract, and stir until incorporated.
In a separate bowl, sift flour, baking powder, and salt; stir together.
Add the flour mixture to the wet ingredients. Mix just until flour is incorporated.
Add the coconut oil, and stir until it is fully mixed in.
Pour the batter into your prepared baking dish. Bake* until your cake tester comes out clean and the cake springs back when lightly touched in the center.
While the cake is cooking, combine sauce ingredients in a small saucepan, and whisk over medium heat until the sugar dissolves. Remove from heat, add essential oil, and set aside.
Make the glaze by whisking together the powdered sugar, grapefruit juice, and grapefruit essential oil. We found it best to sift the powdered sugar into the grapefruit juice and continue adding sugar until it thickens to a good consistency. If it is too thick, add a little more juice; if it is too runny, add more sugar.
When the cake is done baking, remove the cake from the cake pan, and place on a cake platter. Poke little holes into the cake with a toothpick. Spoon the grapefruit syrup over the cake, and let it soak in while it cools to room temperature.
Once the cake is cool, drizzle the glaze over the cake, and let it run down over the sides. Garnish cake with a grapefruit spiral or slices, if desired.
*Note: You can use a bread pan, a 9-inch (23 cm) round cake pan, or another baking dish. We used a 7-inch (18 cm) glass heat-proof bowl. If you use a bread pan, the cake will need to cook for 50 minutes. In a cake pan, it will need to bake for 25–30 minutes. Our cake took 65 minutes to finish cooking.
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