Ingredients
The following ingredients have 12 Servings
- 2 cups (240 grams) all-purpose flour
- 1¾ teaspoons baking powder
- 1 teaspoon kosher salt
- 1⅔ cups (333 grams) granulated sugar
- zest of 1 large grapefruit
- 2 large eggs (at room temperature)
- 1 cup (250 ml) whole milk (at room temperature)
- ¾ cup (175 ml) vegetable oil
- 1 teaspoon vanilla extract
- ½ cup (125 ml) grapefruit juice
- ⅓ cup (68 grams) granulated sugar
- 1 cup (114 grams) powdered sugar
- 1-2 tablespoons grapefruit juice
- additional grapefruit zest for garnish (if desired)
Instruction
- Preheat the oven to 350 degrees F (180 C). Generously butter and flour a 9-inch bundt pan; set aside.
- In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
- In a large bowl or bowl of a stand mixer, combine the sugar and grapefruit zest. Rub the mixture together with your hands for 1-2 minutes, until evenly-combined.
- Add the eggs, and using the whisk attachment of a hand or stand mixer, beat on medium speed for 2-3 minutes, until the mixture is thick and creamy.
- Beat in the milk, followed by the oil and the vanilla. Add the dry ingredients, and beat on low speed just until combined.
- Scrape the batter into the prepared pan. Bake for 45-60 minutes, just until a toothpick inserted into the cake comes out clean.
- Let cake cool for 20-30 minutes on a wire rack, then invert the pan onto a cake plate or platter and allow to cool completely.
- To make the grapefruit syrup, combine grapefruit juice and sugar in a small saucepan. Bring to a simmer, stirring to dissolve the sugar, then continue to simmer for 2-3 minutes. When the cake has been cooled and inverted, prick the top all over with a toothpick, then generously spoon over the syrup.
- To make the glaze, whisk together powdered sugar and grapefruit juice. Begin with just 1 tablespoon of juice, then add more a small amount at a time until the glaze reaches your desired consistency. Pour glaze over cake, sprinkle with additional zest if desired, and serve.