Winter is blah and I needed some cheering up. Time to bake! I had never made a grapefruit cake before so this pretty chiffon was calling my name. It has a delicate crumb and a subtle citrus flavor. This cake is light and refreshing. I also love that it uses heart healthy canola oil and no butter. Juicing the grapefruit and zesting the lemons was just what I needed on this cold winter day. Citrus fruits are just naturally cheerful, don’t you think?
Ruby Red Grapefruit Cake
Source: Adapted from Food 52
2 cups cake flour
1 1/2 cups granulated sugar, divided
2 teaspoons baking powder
1/2 teaspoon salt
6 large eggs, separated
2/3 cups canola oil
2/3 cup, plus a few tablespoons fresh ruby red grapefruit juice, divided (about 1 large grapefruit)
2 teaspoons lemon zest (about 2 lemons)
2 teaspoons pure vanilla extract
1 teaspoon cream of tartar
1 1/2 cups powdered sugar
Preheat the oven to 350 degrees F. Butter and flour a 10-inch bundt pan. Set aside.
In a large bowl, sift together the flour, 1 cup granulated sugar, baking powder, and salt. Set aside.
In a small bowl, mix together the egg yolks, oil, 2/3 cup grapefruit juice, lemon zest, and vanilla. Mix this mixture into the flour mixture until smooth.
In yet another large bowl, use a mixer to beat the egg whites with the cream of tartar until it forms soft peaks. Gradually add the remaining 1/2 cup sugar one tablespoon at a time and beat until it forms stiff peaks.
Gently fold the egg whites into the cake batter and spoon it into the prepared cake pan.
Bake for 40-45 minutes or until golden and a thin knife inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes and then invert it onto a wire rack to cool completely.
For the icing, combine the powdered sugar and 1 tablespoon grapefruit juice. Add more juice to get the consistency you want. Use the tip of a spoon to drizzle the icing over the cooled cake and serve.
girlinafoodfrenzy said:
Looks like the lightest, most fluffy cake I’ve seen for a while! I’ve never made a chiffon cake but the red grapefruit looks so perfect for summer (I reminds me to) enjoy the last sunny days of the heat whilst I can. 🙂
Baker on the Rise said:
It is super light and fluffy.
creativityorcrazy said:
Ok, I have definitely got to try this cake! It looks and sounds really tasty. I do agree citrus is refreshing. Chocolate is my favorite, but every now and then I need something with a lighter taste.
Baker on the Rise said:
I know, the last thing I baked was chocolate tarts (so good by the way) but this was a great change of pace.
The Modern Home Economist said:
I share your love of citrus colours and fruits. They just make me happy and always add a pop of excitement! I even used lemons in my centerpieces at my wedding which you can check out on my blog…
Great recipe – seems like a great cake for summer too! Thank you for sharing, it looks so delicious…
Baker on the Rise said:
You are welome. I did check out your wedding pictures. Beautiful! Loved the lemons!
Tandy said:
this sounds very interesting!
stirandstitch said:
oh yes. yes yes yes.
Sara said:
I just made the Melissa Clark Blood Orange cake (again, but with half whole wheat pastry flour!) and I have been wanting to try this one since I saw it on food52. I find it so surprising that citrus works so well in a cake, but it does!
Cloches & Lavender said:
Sounds good and like a refreshing cake.
Halo said:
This looks like a delciously zingy sunshiney cake to adapt to a gluten free recipie – I’ll certainly give it a go! Thank you for liking my post, hope to see you around the Emporium again soon.
zestybeandog said:
Looks great, we have some wonderful grapefruit in texas right now!
jubbiz said:
Great recipe, and I completely agree with you – citrus fruits are summery happiness in fruit form! I don’t like grapefruit juice, but this cake looks gorgeous. I’m sure I could be won round…
Also, thank you for liking my blog post, Food Diaries — The rise and fall of my first cheese soufflé. I really appreciate it!
loavesandstitches said:
Yum! This looks great. I may have to try it to ward off those wintry blahs.
eatwithfatjoe said:
I guess i can eat something this good even if it might be good for me
Shelby said:
This looks so refreshing! The perfect mid-winter pick me up 🙂
tinykitchenstories said:
This looks lovely. Too bad I won’t have time to bake this weekend or I’d be all over this! I love this type of cakes with citrus. And YES, citrus always makes me feel sunny!
Purely.. Kay said:
I’ve never been a grapefruit person, even though I know I should eat it more, but I can’t make myself do so. But I think I can now.. after seeing this cake. It just looks so decadent and wonderful. Love this recipe
Baker on the Rise said:
It’s a good way to start! I think it’s quite a treat.
SBaker said:
Looks yummy!!
An Irish Village Pantry said:
Looks delicious and refreshing!
Baker on the Rise said:
Thanks! It is!
Nichole @ Tasty Alchemy said:
This looks amazing. I LOVE ruby red grapefruit, and I’d never thought to use it as a cake flavoring. This recipe is definitely going in my ‘must try’ file. Cheers!
Baker on the Rise said:
Thanks! I hope you enjoy!
Choc Chip Uru said:
What a gorgeous cake! I love grapefruit and I bet it tastes divine in this crumby form 🙂
Cheers
Choc Chip Uru
Latest: Marbled Muffintopcookiecake Hybrid
Baker on the Rise said:
Sure does! Thanks!
Hark, Zeke said:
From the photo, the cake looks like it has the consistency of a great pound cake. Nice to know it’s actually light instead. I’d love to try this. I like the grapefruit twist on a seemingly traditional citrus cake!
And BTW, thanks for liking my carrot cake recipe!
Baker on the Rise said:
You’re welcome! I love carrot cake! The grapefruit cake is more like angel food cake.
Liz said:
grapefruit cake–brilliant! Thanks for digging this up. Will make for tonight’s dessert:-)
Liz said:
Made it and it was lovely–what a fun, fresh, and light flavor. And so pretty. I subbed lime zest for the lemon as that seemed to make sense, but I’d bet the lemon zest adds zing. Thinking this would be a good dessert come Easter.
Baker on the Rise said:
I’m glad you enjoyed it! I had fun making it too. It’s super light like angel food cake.