Grapefruit Lemon Olive Oil Cake

Life Theory:
If you want something, commit to it.

Dessert Theory:
See above.


I don’t believe in low-fat, low-sugar, low-calorie blah blah blah desserts. If a dessert it AWESOME and just happens to be “healthy”, cool. That’s great. Like strawberries and a balsamic reduction. Perfect. Avocado chocolate mousse. Great.


However, if you want dessert, HAVE IT. Just moderate how much. Don’t eat it everyday. Or don’t eat the entire cake. Share. But for goodness’ sake. Do not feel bad about enjoying yourself.


Things I’ve noticed lately:
1. People miss opportunities because they’re too afraid they’ll fail.
2. Many, many people take life far too seriously.

I did for most of my life. And then a series of very, very difficult experiences and wonderful people helped me realize what life is really all about. Love. Joy. Experience.

I’m going to quote my own status:
“the biggest change in me in these four years is just this: i am no longer afraid.”


Oscar Wilde said: “Life is too important to be taken seriously.”

Appreciate the little things. Smile. Laugh. Do things outside your comfort zone. Sing.

Things I’m happy about today:

Mornings. My newborn niece (!!!). Opening the second weekend of the show I’m in. The bell tower ringing in the distance. Sticky fingers from the extra grapefruit slices I’m devouring. Talking to you.

And so much more.

Nourish your body. Nourish your soul.


And sometimes, that means making a simple, beautiful cake with extra virgin olive oil and lemon zest and fresh grapefruit juice and a little Whitney Houston playing in the background.

With a cup of tea and a drizzle of honey and a cool breeze drifting through the window, what could be more perfect? :)


This is probably the most fragrant thing I have EVER made. This should be baked at real estate open houses or something. Seriously. Every time I smelled it I muttered a litte “holy mother of god!!” under my breath. It’s ridiculous.

I also adapted this recipe in particular because it’s crazy simple and tall and moist and very mild and refreshing.

And, although it’s not vegan, it’s dairy-free and nut free.


Grapefruit, Lemon, Olive Oil Cake
Adapted from Cafe Fernando
(Inspired by“Olive Oil and Sherry Pound Cake” recipe from Alice Medrich’s “Pure Dessert”)


  • 2 cups all purpose flour
  • 1+1/2 tsp baking powder
  • Pinch of salt
  • 1 cup granulated sugar
  • 2/3 cup extra-virgin olive oil
  • 1 tbsp lemon zest
  • 3 large eggs
  • 1 cup fresh-squeezed grapefruit juice
  • To finish: drizzle of honey, sprinkle of powdered sugar, or similar


  1. Preheat oven to 375 degrees F (180 degrees C). Grease and flour one 9×4.5″ inch loaf pan (or similar size).
  2. Sift together the flour, baking powder and salt into a large bowl.
  3. In a mixing bowl, combine sugar and lemon zest and rub together to extract the fragrant oil from the zest.
  4. Add olive oil and mix on high speed until completely combined (preferably with the whisk attachment).
  5. Beat in the eggs, one at a time, beating well after each addition.
  6. Add 1/3 of the flour mixture and mix on slow speed.
  7. Add half of the grapefruit juice and continue mixing.
  8. Add another 1/3 of the flour mixture, followed by the rest of the grapefruit juice and the remaining flour mixture and beat until combined between each addition.
  9. Pour batter into the prepared pan.
  10. Bake for approximately 50 minutes or until a toothpick inserted in the center comes out clean.
  11. Remove the cake from the oven, wait 10 minutes for it to cool down and then remove from the pan.
  12. Finish with a drizzle of honey, a sifting of powdered sugar, or serve plain.




3 thoughts on “Grapefruit Lemon Olive Oil Cake

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