disclaimer: i know you don’t decide i’m joking ok🤍🤍🤍 (for the lemon & grapefruit cake): - 250ml olive oil - 3/4 cup (about 150g) greek yogurt - zest of 1 grapefruit - juice of 1/2 a grapefruit - zest of 2 lemons - juice of 1/2 a lemon - 4 eggs - 1 cup (200g) white sugar - 2 cups (250g) gluten free flour - 2tbsp ground almonds - 2tsp baking powder - 1tsp bicarbonate of soda - 1tsp xantham gum (for the lemon & grapefruit drizzle): - juice of 1 grapefruit - juice of 2 lemons - 3/4 cup (100g) icing sugar method: 1. begin by mixing the olive oil, greek yogurt, zest & juice of grapefruit, zest & juice of lemon, eggs, sugar, flour, baking powder, bicarbonate of soda and xantham gum until smooth and thoroughly combined. 2. transfer into a lined 20cm round cake tin. 3. smooth the top using a spatula and preheat the oven to 160 fan (or 180c). 4. bake in the oven for 1hr - 1hr 15 minutes. check the cake after an hour and place a skewer all the way through to check if it comes out clean. if so, remove from the oven or leave to bake until cooked. if it’s browning too quickly, cover with aluminium foil whilst it bakes. 5. meanwhile, prepare the drizzle by mixing the grapefruit juice, lemon juice and icing sugar in a small bowl until thoroughly combined and no lumps of sugar remain. 6. remove the cake from the oven and whilst hot, poke the cake with a wooden skewer all over at different depths. 7. pour the drizzle all over evenly. 8. decorate with thinly sliced grapefruit and lemon and dust with icing sugar. 9. leave to cool for at least 30 minutes before removing from the tin. 10. remove from the tin and carefully peel the paper from the cake. 11. serve in generous slices (and top with a dollop of greek yogurt if you like… enjoy xxx🍋 #summerrecipes #baking #glutenfree #cake #sweettreat - @helentaylorrr