Grapefruit cake

We are full on into winter, and that means we are full on into citrus season. I am huge fan of grapefruit and finding new ways of using them. And this grapefruit cake recipe, baked in a loaf pan, is basically a grapefruit pound cake, but also basically a grapefruit buttermilk cake. And if that isn't enough for you to take in, it's made extra rich and moist with sour cream, so it is also kind of a grapefruit yogurt cake. Since it takes in all of that, I am just calling it a grapefruit cake.

Is grapefruit in a baked good actually good?

It really really is. While it didn't take much convincing for me to want to try grapefruit cake, I am not gonna lie, I had to do a sh-t ton of convincing of others. I mean, we are talking about baking something bitter and sour into something light and sweet.

This grapefruit cake has all the elements of a traditional citrus cake. Think a cross between lemon and orange. Not quite as strong as lemon, and not quite as sweet as orange.

What you need to make this grapefruit cake recipe...

• a grapefruit - a big ole ripe one, that is soft(ish) to the touch. You are going to use both juice and the zest of the entire grapefruit
• oil - cause I am an oil-based-cakes only kinda girl
• buttermilk - its makes cakes oh so tender
• sugar - duhhhh
• vanilla extract - to compliment the citrus
• sour cream - for extra richness and moistness (I truly hate that word)
• and the usual's - eggs, flour, baking powder salt

A few last things.

If you think you don't love grapefruit in dessert, I truly hope you will consider trying this. It has such a light and bright flavor and the crumb on this grapefruit cake is absolutely perfect thanks to the buttermilk and sour cream. And if you're super interested and already a super fan of grapefruit in desserts, here are some of my faves you should def look into...

• grapefruit bars with pink peppercorns
• flan with grapefruit
• grapefruit tart

But if you already are SO SO sure you don't like or won't like grapefruit, then DO NOT WORRY - cause you can totally use lemon or even better blood oranges.

Oh yeah and the glaze...the glaze! I damn near forgot about the glaze. So simple, so quick and so what you are gonna want to pour all over this grapefruit cake.

Grapefruit cake

5 from 1 vote

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Prep Time 12 mins

Cook Time 40 mins

Total Time 52 mins

Ingredients

  

• Zest of one large red grapefruit
• 1 ½ cups all-purpose flour
• good pinch of salt
• 1 teaspoons baking powder
• 1 cup granulated sugar
• ¾ cups buttermilk
• ½ cup oil I use canola
• ½ cup sour cream you could most definitely use greek yogurt in it's place
• 2 large eggs slightly beaten
• 2 Tablespoons fresh grapefruit juice
• ½ teaspoon vanilla extract

For the glaze

• 1 ½ cups powdered sugar
• 2 Tablespoons fresh grapefruit juice

Instructions

 

• Preheat oven to 350° F. Spray a regular 8 ½ by 4 ½ loaf pan with nonstick spray.
• In a large bowl add sugar and grapefruit zest smash the zest into the sugar to release all the oils. Add flour, salt, and baking powder and stir.
• In a separate medium bowl, combine the buttermilk, oil, eggs, grapefruit juice, and vanilla extract.
• Add the flour mixture to the wet ingredients and stir until fully combined. Add the sour cream and gently stir in. Pour the batter into the loaf pan.
• Bake for 35-45 minutes. Cool on a rack in the pan for 10 minutes. Loosen a little bit from the sides and remove loaf from pan. Let cool completely on wire rack.

For the glaze

• In a small bowl, combine powdered sugar and grapefruit juice, and whisk until smooth. Drizzle the glaze over the cooled cake.

Notes

Note: Keep this wrapped or covered at room temperature for no more than 3 days. Also can be frozen for a few months, though recommend freezing unglazed. 

Tried this recipe?Let us know how it was!