I struggled with this recipe for a while. The first time I made it, I was unable to get the grapefruit flavor to really come through the way I wanted. I have since accepted that grapefruit simply doesn’t hold up to baking quite as well as say orange or lemon. But I also amped up the amount of grapefruit juice and zest in the cake. Still, I suppose this is more of a simple bundt cake with a hint of grapefruit…
I love the sharp lines that this particular bundt pan gives. You can use any shape bundt pan, but be sure not to fill the pan all the way to the top, as this cake needs room to rise. If you do overfill the pan, your bundt will end up with a bubble butt!
Grapefruits are in season during the winter and spring, so take advantage of them when you can find them good and ripe!
Overall, this recipe is pretty simple, just watch how much you fill up your pan, and make sure to check for doneness before pulling it out. Also, it’s best to let it sit in the pan for a little while before you try and flip it out.
I like mine topped with sprinkle of powered sugar, but if you have a major sweet tooth, feel free to top with an icing, or take the extra steps and make a grapefruit flavored syrup to soak the cake in.
Enjoy! The recipe is below.
- 3 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 pound (24 tablespoons) unsalted butter, at room temperature
- 1 ¾ cups granulated sugar
- 2 tablespoons grapefruit zest
- 1/4 cup honey
- 5 eggs, at room temperature
- 4 tablespoons fresh grapefruit juice
- 3/4 cup milk
- Preheat the oven to 325F. Make sure the oven rack is in the middle position.
- In a medium bow, whisk together the flour, baking powder, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium until smooth.
- Add the granulated sugar and the grapefruit zest. Beat on medium speed until light and fluffy.
- Add the eggs one at a time. Make sure to scrape down the sides of the bowl occasionally to ensure the mixture is all incorporated.
- Add the grapefruit juice and mix on low to combine.
- Add the flour mixture, and beat on low until just combined.
- While the mixer is still on low, add in the milk slowly.
- Pour the batter into a greased 10 inch Bundt pan. Make sure NOT to overfill the pan, as this cake needs room to rise in the pan. Smooth out the top with a spoon or spatula. If you do not leave room, then your Bundt will end up with a ‘bubble butt.’
- Bake for 60 minutes, or until a toothpick inserted comes out clean.
- Allow the cake to cook in the pan for 20-30 minutes before turning out onto desired cake stand or plate.
- Top the cake with frosting or with powdered sugar.
- If the cake still isn’t sweet enough for you, feel free to make a grapefruit flavored syrup and soak the cake.