The perfect spring treat.
Cake Ingredients:
3/4 cup canola oil
1/2 cup avocado oil
1 cup sugar
2 1/3 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon grapefruit zest
6 tablespoons fresh grapefruit juice
2 teaspoons vanilla extract
3 large eggs
For the glaze:
2 cups powdered sugar
2-4 tablespoons milk
1 tablespoon fresh grapefruit juice
1/4 teaspoon vanilla
1. Coat a 9-inch springform/cake pan with cooking spray and set aside.
2. Preheat oven to 350 degrees.
3. Whisk cake flour, almond flour, baking powder, baking soda, and salt together in a bowl. Set aside until ready to use.
4. In a stand mixer fitted with a whisk attachment, beat the eggs, grapefruit zest, and sugar until the mixture is thick, pale yellow, and doubled in size (about 3 minutes).
5. With the mixer on low, gradually add in olive oil and beat until incorporated. Add in the grapefruit juice and vanilla and mix just until combined.
6. Reduce the mixer speed and add dry ingredients. Mix just until there are no white streaks remaining.
7. Pour your batter into the springform pan and bake until the top of the cake is light brown and the center is firm to the touch (about 45 minutes).
8. Transfer the pan to a wire rack and let the cake cool in the pan for about 15 minutes.
9. Run a thin knife around the edges of the cake and remove the ring from the springform pan. Slide the cake onto a wire rack and let cool completely.
10. While the cake is cooling, make the glaze.
11. Whisk together the powdered sugar, milk, grapefruit juice, and vanilla until thoroughly combined. (Start with 2 tablespoons of milk, and if it is too thick, add in a tablespoon more at a time.)
12. Drizzle cake with glaze and top with fresh florals and slice grapefruits. Enjoy!
