Fresh Grapefruit Cake
A moist and flavorful grapefruit cake with fresh citrus notes, perfect for brunches, spring gatherings, or any occasion needing a bright, zesty dessert.
Ingredients
Instructions
- In a large bowl, cream the butter.
- Gradually add the sugar and beat well.
- Add eggs, one at a time, beating well after each addition.
- Sift together flour, baking powder, and salt.
- Add the flour mixture to the creamed mixture, alternating with grapefruit juice, beginning and ending with the flour mixture.
- Gradually add milk and mix well.
- Stir in grapefruit peel and vanilla extract.
- Pour batter into two greased and floured 9-inch round pans.
- Bake at 350°F (175°C) for about 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes.
- Remove from pans and let cool completely.
- Frost with Grapefruit Frosting.
Tips & Substitutions
For a lighter texture, ensure your butter is at room temperature and cream it well. You can substitute buttermilk for milk to enhance the flavor. If grapefruit isn't available, lemon juice can be a good alternative. For extra moisture, consider adding a tablespoon of sour cream or yogurt to the batter.
Serving Suggestions
This Fresh Grapefruit Cake pairs beautifully with a light glaze or frosting made from cream cheese or whipped cream. Serve it alongside a refreshing fruit salad or a scoop of vanilla ice cream for a delightful dessert. It's perfect for brunch or as a sweet treat after a meal, complementing dishes like My Secret Potato Salad.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To enjoy it warm, gently reheat slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Fresh Grapefruit Cake contains roughly 348 calories, with 6g protein, 69g carbohydrates, and 6g fat. It is an excellent source of calcium (22% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 602mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance. Allow it to cool completely, then wrap it in plastic wrap and store it at room temperature. Frost just before serving to keep the frosting fresh and fluffy.
What type of grapefruit should I use?
You can use either pink or white grapefruit for this recipe, depending on your preference. Pink grapefruit will give a sweeter flavor, while white grapefruit tends to be more tart. Both will add a unique citrusy taste to the cake.
Can I freeze this cake?
Yes, this cake freezes well. Wrap individual slices or the whole cake in plastic wrap and then in aluminum foil. It can be frozen for up to three months. Thaw in the refrigerator overnight before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).