Grapefruit Cake

Grapefruit Bundt Cake

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This grapefruit bundt cake is super moist, sweet, tart and makes the perfect treat. It has a light crumb and is packed with citrusy, fun notes of summer. Bundt cakes pair lovely with tea or coffee but this grapefruit cake screams for bright, fresh bubbles like Prosecco.


Units Scale


  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups granulated sugar
  • 1 Tablespoon grapefruit zest, approx. 1 grapefruit
  • 2 large eggs, at room temperature
  • 1 cup whole milk, at room temperature
  • 3/4 cup canola oil
  • 1 teaspoon vanilla extract

Grapefruit Syrup

  • 1 cup grapefruit juice, approx. 2 small grapefruits
  • 1/3 cup granulated sugar
  • Glaze
  • 3/4 cup icing sugar
  • 1 Tablespoon plus 1/2 teaspoon grapefruit juice


  1. Preheat oven to 350 F.
  2. Grease a bundt pan with butter and dust with flour.
  3. Whisk the flour, baking powder, and salt together in a medium bowl and set aside.
  4. In a bowl add sugar and grapefruit zest together. Rub the sugar and zest together with your fingers or a spoon until the sugar is moist and fragrant.
  5.  In the bowl of a stand mixer fitted with the whisk attachment, add the sugar mixture and the eggs. Beat on medium speed for approx. 3 minutes, until the mixture is thick and ribbon like.
  6. With the mixer running on low, slowly add the milk, then the oil and finally the vanilla.
  7. Next, add the dry ingredients in 3 additions, beating just until combined.
  8. Pour the batter into the prepared pan.
  9. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  10. While the cake is baking, make the syrup: Combine the grapefruit juice and sugar in a small saucepan. Bring to a simmer, stirring to dissolve the sugar, continue to simmer for 1 minute. Then turn off the heat and set aside. 
  11. Transfer the cake to a wire rack (still in the pan). Immediately use a skewer or a toothpick to poke deep holes all over the cake. Slowly pour the grapefruit syrup all over the cake, pausing as necessary to allow it to soak in.  Reserve a little to top the cake with.
  12. Let the cake cool for 10 minutes, then carefully turn it out onto a serving tray.  Brush the top of the cake with the remaining grapefruit syrup (or poke holes and pour the syrup on top).
  13. Make the glaze: In a bowl, stir the icing sugar and grapefruit juice together until the glaze is smooth and pliable.
  14. Drizzle over the cake allowing the glaze to drip down the sides. Let the glaze set before serving.


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