A super moist and incredibly delicious bundt cake with irresistible citrus glaze: you can make it too! This is a very easy dessert recipe, perfect for celebrations or for every day!
What kind of dessert is that
This is a very moist cake with nice vanilla flavor. It has also a mild citrus taste, thanks to the white chocolate grapefruit glaze.
The grapefruit juice added in the batter does not leave a distinctive flavor. However it contributes a lot for the moist and melt-in-your-mouth texture of the cake.
Ingredients
To make the cake batter you need simple, easy to find ingredients: eggs, plain yogurt (or greek yogurt), granulated sugar, all purpose flour, oil, baking soda, grapefruit juice and vanilla extract. Extra virgin olive oil is my preferred oil.
For the glaze you would need just white chocolate and grapefruit juice.
The full list with ingredient quantities is below the post, in the recipe card!
Recipe summary
In the complete recipe below you will find the detailed step-by-step instructions. Here is a summary for your reference.
- First you need to beat the eggs with the sugar for about 5 minutes in order to incorporate enough air in the batter.
- Then add gradually the wet ingredients, except the grapefruit juice.
- At the end add the flour, alternating with the juice.
- Bake the cake for about 40 minutes at 360º F/ 180º C or until a toothpick or wooden skewer inserted in several spots comes out without liquid batter.
- Let the cake cool until room temperature before inverting it and covering it with the glaze.
- To make the glaze just melt together the chocolate and the grapefruit juice on a double boiler.
Baking tips
- One of the most important moments in the preparation of every bundt cake is to grease and flour very well the bundt pan. This will ensure the wholeness of your cake when it is removed from the pan.
- This particular cake is very moist so part of its crust might be peeled out when removed from the pan. That is not a problem as the glaze will cover any imperfections.
- Find more details about bundt cake preparation and troubleshooting in the Moist Marble Cake with Oil and Yogurt post.
- Want a citrus flavored cake? Instead of vanilla (or together with it) add one tablespoon of lemon zest or lemon extract. You can also add some grapefruit zest, as long as you use fruit that has not bee chemically treated.
Storing
The Grapefruit cake stays good for 2-3 days, preferably in the fridge. You can also freeze it for up to three months, very well wrapped in cling film.
Did you like this recipe? Here are few more bundt cakes that you might find interesting:
- Lemonade Bundt Cake
- Peanut Butter Bundt Cake with Cheesecake Filling and White Chocolate Glaze
- Apple Chocolate Marble Bundt Cake
- Cinnamon Coffee Bundt Cake
📝 Recipe
Pink Grapefruit Bund Cake
Equipment
- Electric mixer
- Bundt Pan
Ingredients
For the batter:
- 3 large eggs
- ⅔ cup / 180 g plain yogurt, or greek yogurt
- 1 cup/ 200 g granulated sugar
- ⅓ cup + 1 tablespoon / 100 ml cup oil, I prefer olive oil
- 1,5 teaspoon baking soda
- 2 teaspoon vanilla extract, see notes
- 2 cups/ 240 g all-purpose flour
- ½ cup / 120 ml cup pink grapefruit juice
For the glaze:
- 3,5 oz/ 100 g white chocolate
- ¼ cup / 60 ml cup pink grapefruit juice
Instructions
Cake:
- Preheat oven to 360º F/ 180º C.
- Grease a small to medium bundt pan: pour 1-2 tablespoon oil and ½ teaspoon all-purpose flour inside and spread them carefully everywhere with a kitchen brush.
- Sift the flour (optional but recommended).
- In a large mixing bowl beat the eggs with an electric mixer for at least 5 minutes, until the mixture increases its size and becomes pale. Add the oil and vanilla. Beat again shortly to combine. In a small bowl or a mug mix the baking soda into the yogurt. Add them to the batter and mix well to combine. Gradually fold the flour into the batter using a rubber spatula. Fold gently, until no flour lumps remain. Alternate with the grapefruit juice. Mix gently until the batter is smooth and both ingredients are absorbed.
- Transfer the batter into the prepared pan. Bake for about 40 minutes or until the top is golden-brown and a wooden skewer inserted in several places comes out clean.
- Let the cake cool completely before removing it from the pan.
- Carefully run a knife around the edges and then invert it on top of a serving plate.
- Pour the glaze on top before serving.
Glaze:
- Melt the chocolate on a double boiler. Add the grapefruit juice and stir to combine.
- When the mixture is smooth remove from the heat and pour on top of the cake.
Notes
- Store the cake for 2-3 days covered with foil or plastic wrap, preferably in the fridge.
- You can freeze the cake for up to 3 months wrapped very well or sliced and arranged in airtight containers.
- This cake does not have a strong grapefruit flavor. To make it citrus flavored, add some lemon zest or extract instead of vanilla (or together with it). You can also add grapefruit zest from fruits that has not been chemically treated.
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