Lemon and Grapefruit Buttermilk Bundt Cake
Lemon and Grapefruit Buttermilk Cake, infused with lemon zest and the juices of both grapefruit and lemon, topped with a citrus glaze and lemony icing.
Servings: 8 servings
Ingredients
- 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
GLAZE
- 1/3 cup grapefruit juice
- 1/3 cup sugar
ICING
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- 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.
- Serve.