One of my favorite holidays is just around the corner and I'm pretty worked up about it.
I have always loved Valentine's Day. Even before Mr. Pedantic entered my life, I always found a way to fit in some extra celebrating (also known as chocolate consumption) come February 14th. Whether it was a Galentine's Day movie night, constructing clever candy heart messages with my sister, or the elaborate family celebrations my mama would put on, it has always been a day I look forward to.
For years, my mother began Valentine's Day by making us a double batch of the most delicious glazed lemon muffins. They were light and fluffy, and redolent with lemon.
This year, I am nodding to those beloved muffins with this scrumptious grapefruit cake. What better way to begin this lovely, girlish holiday than with a frilly bundt?
This cake is scented with grapefruit zest, juice, and a chunky grapefruit marmalade. We aren't playing around.
This cake required testing and retesting in order to achieve the pungent and distinctive grapefruit flavor I desired. (You'll notice the disparities between my original hand-written test recipe and the perfected recipe given in this post.) Sometimes perfection takes time.
However, my patience and determination were rewarded, for now I can give you this cake. A bright, citrus-laden cake with a thick, tart glaze. It's moist, sliceable, buttery, and the perfect way to begin tomorrow's festivities.
AND! It actually improves in both flavor and texture after it has been allowed to sit overnight. So, you can whip it up this evening and greet your valentine with a cup of tea and a generous slice of cake tomorrow morning.
I think I'll share a slice of this cake with my mama, there's no better valentine than the gift of sweet nostalgia.
I really hope someone gives you a Fun Dip valentine this year - we all know they are the best.
P.S. This is the bundt pan I used, just in case you feel like adding to your collection of specialty baking pans.
Grapefruit Tea Cake
yields one bundt cake
for the cake
- 3/4 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 2 tablespoons ruby red grapefruit zest (about one large grapefruit)
- 3 eggs
- 1/2 cup sour cream
- 1/4 cup ruby red grapefruit juice
- 1/4 cup grapefruit marmalade
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch of salt
Preheat oven to 350 degrees.
In the work bowl of your stand mixer beat butter on medium speed for one minute; until fluffy.
In a small bowl, combine granulated sugar and grapefruit zest and use a fork to press the zest into the sugar. This will release the oils from the zest and lend us a more flavorful cake.
Add the sugar to the whipped butter and cream together on medium speed. Beat in eggs, one at a time, scraping down the sides of the bowl as needed.
Decrease the speed to low and mix in the sour cream, grapefruit juice, and grapefruit marmalade.
In a separate bowl, sift to combine flour, baking powder, baking soda, and salt.
With the mixer still on low speed, slowly add the dry ingredients and mix until the batter is smooth.
Coat your bundt pan liberally with nonstick spray and fold the batter into the pan. Shake the pan back and forth several times to even out the batter. Bake for 50-55 minutes, until the cake is golden and bounces back when tapped lightly.
Flip the cake out onto a platter and allow to cool for 10-15 minutes. While the cake is cooling, prepare the glaze.
for the glaze
- 2 1/2 tablespoons ruby red grapefruit juice
- 2 tablespoons grapefruit marmalade
- 2 cups confectioner’s sugar
- course sugar or sprinkles, optional
In a medium mixing bowl, whisk to combine juice and marmalade. Slowly whisk in confectioner’s sugar, forming a thick glaze.
Use a spatula to spread the glaze over the warm cake and sprinkle with course sugar. Allow the cake to cool completely* before slicing and serving. Enjoy!
*This is cake is best enjoyed after it has been allowed to sit overnight. Just be sure to cover the cake with plastic wrap before doing so.