This Lemon and Grapefruit Buttermilk Cake is one of the absolute best-tasting cakes I've made. It's infused with lemon zest and the juices of both grapefruit and lemon. A grapefruit glaze is poured over the top of the cake after it's baked which gives the cake an incredibly moist crumb. To further enhance the bold citrus flavor, a lemon icing is drizzled over the top.
There are so may things I love about this cake...
First off, it's pretty. No matter what kind of pan you use, the pretty golden crust with the shiny glaze and citrus infused white cream is lovely.
It's also ultra moist. It isn't dry or dense at all. The cake also has a wonderful lemony flavor that everyone seems to love.
After the cake bakes and is cooling, I prepare a glaze made with sugar and grapefruit. I dissolve the sugar in the juice over a medium heat. When the sugar is dissolved, I pour it over the top of the cake.
As the glaze soaks into the cake, I prepare a lemony icing to drizzle over the top.
I adore this pretty cake. It's everything a citrus cake should be...pretty, bright, buttery and incredibly moist.
Lemon and Grapefruit Bundt Cake
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 1/2 teaspoon kosher salt
- 3 cups sugar
- 2 tablespoons lemon zest
- 16 tablespoons butter , softened
- 4 eggs
- 1 teaspoon vanilla
- 3 tablespoons grapefruit juice
- 2 tablespoons lemon juice
- 1 cup buttermilk
- 1/3 cup grapefruit juice
- 1/3 cup sugar
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- Preheat oven to 350 degrees F.
- Spray the inside of a bundt pan with cooking spray and set aside.
- Whisk, flour, baking powder and salt together in a medium bowl. Set aside.
- Combine sugar, lemon zest and butter together in a large bowl.
- Add in the eggs, one at at time, beating after each addition and scraping down the bowl with a rubber spatula as needed.
- Add in the vanilla and the juices and continue mixing for about 30 seconds longer.
- Reduce mixing speed to low and add dry ingredients in 3 additions, alternating with buttermilk in two additions, beginning and ending with dry ingredients.
- Pour into prepared pan and bake for 45-50 minutes or until toothpick inserted in the center of the cake comes out clean.
- Place the pan on a cooling rack and cool, about 30 minutes.
- Carefully invert the cake onto rack; remove pan and let cake cool completely.
- While the cake is cooling, prepare the glaze.
- TO MAKE THE GLAZE
- Combine 1/3 cup of grapefruit juice with 1/3 cup sugar in a small saucepan and cook over low heat until the sugar dissolves. Spoon the grapefruit syrup over the cake.
- TO MAKE THE ICING
- Whisk together the powdered sugar and the lemon juice until smooth. (If the icing seems too dry, add a little more lemon juice. It the icing appears to watery, add a tiny bit more powdered sugar until the desired consistency is achieved).
- Drizzle icing over the top of the cake.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.