Glazed Grapefruit Bundt Cake
This Glazed Grapefruit Bundt Cake offers a refreshing twist with its bright grapefruit flavor and a sweet, tangy glaze. Perfect for any occasion, it’s a delightful treat to enjoy with your morning coffee or to share with friends.
Ingredients
For the Cake:
2 cups (240 grams) all-purpose flour
1¾ teaspoons baking powder
1 teaspoon salt
1⅔ cups organic granulated sugar
zest of 1 large organic grapefruit
2 large organic eggs at room temperature
1 cup organic whole milk at room temperature
¾ cup organic vegetable oil
1 teaspoon organic vanilla extract
For the Syrup:
½ cup Uncle Matt’s Organic grapefruit juice
⅓ cup organic granulated sugar
For the Glaze:
1 cup powdered sugar
1-2 tablespoons Uncle Matt’s Organic grapefruit juice
Aadditional grapefruit zest for garnish if desired
Instructions
- 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.
