When citrus is at its peak flavor this time of year, in Florida it's time to pull out this recipe. The tangy fruit adds a refreshing flavor to each bite.

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Recipe Summary

prep:
20 mins
cook:
25 mins
additional:
1 hr 10 mins
total:
1 hr 55 mins
Servings:
12
Yield:
1 9-inch layer cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch pans.

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  • Sift together the flour, baking powder and salt. Set aside.

  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and grapefruit zest. Beat in the flour mixture alternately with the grapefruit juice and milk. Pour batter into prepared pans.

  • Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts

358 calories; protein 4.6g 9% DV; carbohydrates 59.1g 19% DV; fat 11.7g 18% DV; cholesterol 59.3mg 20% DV; sodium 263.3mg 11% DV. Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/01/2009
Good when you make a few changes. I had several fresh grapefruit I needed to use up so I used my juicer and added all grapefruit juice and no milk. I also put in about half a grapefruit finely diced into the batter. It added the perfect tangy kick and really tasted like grapefruit. I also made a glaze of powdered sugar and grapefruit juice to drizzle over it. Made a flavorful cake with the changes! Read More
(88)

Most helpful critical review

Rating: 3 stars
07/13/2007
The cake was good although I agree with the other reviewer it was kind of bland. It definitely needed to be iced. I made a simple icing from powdered sugar a little butter and fresh grapefruit juice -- with the icing it was pretty yummy. It was also very crumbly perhaps because I had to substitute for cake flour (1 cup cake flour = 2 Tb cornstarch in a cup measure - then fill to 1 cup level with regular flour). I made it in a bundt pan & it took about 50-60 minutes. Read More
(12)
26 Ratings
  • 5 star values: 6
  • 4 star values: 10
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 5
Rating: 4 stars
09/01/2009
Good when you make a few changes. I had several fresh grapefruit I needed to use up so I used my juicer and added all grapefruit juice and no milk. I also put in about half a grapefruit finely diced into the batter. It added the perfect tangy kick and really tasted like grapefruit. I also made a glaze of powdered sugar and grapefruit juice to drizzle over it. Made a flavorful cake with the changes! Read More
(88)
Rating: 5 stars
04/23/2010
A beautiful cake, with rave reviews from all who tasted it. I made this cake yesterday, adding all juice instead of milk, rind from one grapefruit and the flesh chopped up into cake mixture, then cooking it in a bundt pan. I then poked holes in the top and glazed it with icing sugar and juice. It was such a success that now I'm going to attempt cupcakes the same way today!! Read More
(37)
Rating: 5 stars
03/31/2009
This is a wonderful recipe but it needs cream cheese frosting. I added 3 tbsp of grapefruit juice and 1 tsp of grapefruit zest to frosting. I put crushed grapefruit between layers. Read More
(19)
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Rating: 3 stars
07/13/2007
The cake was good although I agree with the other reviewer it was kind of bland. It definitely needed to be iced. I made a simple icing from powdered sugar a little butter and fresh grapefruit juice -- with the icing it was pretty yummy. It was also very crumbly perhaps because I had to substitute for cake flour (1 cup cake flour = 2 Tb cornstarch in a cup measure - then fill to 1 cup level with regular flour). I made it in a bundt pan & it took about 50-60 minutes. Read More
(12)
Rating: 1 stars
02/07/2003
This is not good. TASTELESS! It doesn't taste like grapefruit at all! It might better be categorized as "The Egg Butter & Flour Cake". Perhaps you could eliminate the milk and add more grapefruit juice to it. Read More
(11)
Rating: 4 stars
12/24/2007
A really good way to use up grapefruit. I added some extra juice and rind after reading the other reviews and gave it a cream cheese icing and it was great! Read More
(9)
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Rating: 5 stars
04/07/2012
I am so surprised that there isn't a photo with this recipe. This recipe is great and tastes wonderful. I made it for my daughter because she loves grapefruit. I added a grapefruit curd and grapefruit butter cream in between the layers topping it with fresh sturdy whipped cream. Wonderful. Read More
(8)
Rating: 4 stars
12/30/2009
I tried the recipe 12/29/2009. I followed the suggestions that said to add extra grapefuit juice and icing. But I also added a bit of cinnamon sugar and nutmeg. I didn't have cake flour so I used regular flour and it made more than what my bundt pan would hold so I made a small pan to go with it. I made it with my niece and nephews they enjoyed making it with me and it turned out great. My husband even said it was tasty as well. A great recipe to add to the collection and get rid of grapefruit:o)! Read More
(7)
Rating: 3 stars
11/30/2008
I thought this was a good cake but laked in flavor. So to spice it up I made a glaze to go over it. To make the glaze mix some grapefruit juice and powder sugar. Read More
(6)