Grapefruit Bundt Cake

a light summer cake to impress

I love all types of citrus and this is especially true for grapefruits! They’re tart with a tinge of sweetness. That’s why, when I saw this recipe for a grapefruit bundt cake years ago, I had to try it. I tried it. I love it! Haha.

Did you know, “Bundts (or, at least, the confections that inspired them) may be generations-old Eastern European cakes, but the signature aluminum pan they're baked in is a modern innovation.” The pans were in fact invented by H. David Dalquist in 1950. You can find out more here.

I used Food52’s recipe found here: https://www.foodnetwork.ca/recipe/sweet-corn-mochi-cake/

Ingredients
10-inch bundt pan

2 cups cake flour
1 cup + 1/2 cup granulated sugar, separated
2 teaspoons baking powder
1/2 teaspoon salt
6 eggs, separated
2/3 cup oil
2/3 cup grapefruit juice, plus extra
2 teaspoon lemon zest
2 teaspoon vanilla extract
1 teaspoon cream of tartar, optional
1 1/2 cups powdered sugar
1 teaspoon mint, minced

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Directions

1. Preheat your oven to 350 degrees F. Butter and flour your 10-inch bundt pan.

2. Sift together 2 cups cake flour, 1 cup sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt into a large bowl.

3. In a separate bowl, mix together 6 egg yolks, 2/3 cup oil, 2/3 cup grapefruit juice, 2 teaspoons lemon zest, and 2 teaspoons vanilla extract. Add this wet mixture into the dry ingredients. Mix until smooth.

4. In another large bowl, add 1 teaspoon cream of tartar (optional) to 6 egg whites. Beat the egg whites until they form soft peaks, then while beating, gradually add 1/2 cup sugar. Beat until stiff peaks form.

5. Fold the egg whites gently into the cake batter until it is all just combined. Then transfer your batter into your prepared bundt pan.

6. Bake for 40-45 minutes until golden brown and a tester comes out clean. Let the cake cool inside the pan for 10 minutes, then invert the cake onto a serving tray to cool completely.

7. Sift 1 1/2 cups powdered sugar into a bowl. Then gradually add grapefruit juice while whisking, one tablespoon at a time, until it is a slightly pourable smooth consistency. I ended up using 3 tablespoons grapefruit juice. Add 1 teaspoons minced mint and mix again. Pour the icing on top of your cooled bundt cake. Let the icing harden and then cut and serve.

8. Enjoy!

What’s your favorite citrus?