Grapefruit Olive Oil Polenta Cake

This quick, easy, crowd-pleasing cake has the perfect balance of sweet and citrus and is a healthier take on a traditional pound cake. Made mostly from basic pantry staples, this recipe can be easily adapted and you can substitute the grapefruit with any citrus you have on hand. In fact, it is lovely with orange or lemon…or both!  Serve as a dessert or a snack, but you’ll find yourself wanting the leftovers for breakfast.


What you’ll need

  • 3/4 cup good quality olive oil like Spectrum Mediterranean Olive Oil
  • 1 cup all-purpose flour
  • 1 cup medium grind cornmeal
  • 1 1/2 cups granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 Tablespoon finely grated grapefruit zest plus 1/4 cup fresh grapefruit juice


  • 1/4 – 1/2 cup fresh grapefruit juice
  • 2 cups confectioners sugar, sifted


Preheat the oven to 350° and brush the sides and bottom of a loaf pan with olive oil. Line the bottom with parchment paper and brush oil over the paper.

In a medium bowl, whisk the flour with the cornmeal, granulated sugar, baking powder and salt.

In another medium bowl, whisk the olive oil with the eggs, grapefruit zest and grapefruit juice.

While whisking constantly, add the wet ingredients into the dry mixture in a slow, steady stream. Whisk until well blended. Scrape the batter into the prepared pan and bake for 50-60 minutes (start checking at about 45 minutes and add time as needed) until golden brown and a cake tester inserted in the center comes out clean.

Transfer the cake to a rack to cool for 10 minutes. Run a sharp paring knife around the edge of the cake, then invert it onto the rack. Peel off the parchment paper and carefully flip the cake right side up, set the rack over a baking sheet. Let cool about 30 minutes, until just warm.

While your cake is cooling, make the glaze: In a medium bowl, add the confectioners’ sugar and slowly add the grapefruit juice while whisking constantly until it is thick and smooth. Pour the glaze on the top of the cake and spread over the top and sides. Let stand until set, about 30 minutes. Enjoy!

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