As summer draws to a close (even though we will have at least another month of summer-esque weather here in the sunshine state) I have been trying to get plenty of citrus into our recipes before it goes out of season. Lots and LOTS of zest in our savory dishes, fresh juice mixed into beverages, and of course both being added to my bakes. Few things are quite as lovely as that little zing of lemon or lime that cuts through the sweetness of a dessert, am I right? When I was at the grocery store this past week, they had the most gorgeous ruby red grapefruits I’ve ever seen. We’re talking high end commercial worthy, so I of course had to grab a couple.
At first, I wasn’t entirely sure what I wanted to do with them. I am always a sucker for a good bruleed grapefruit, but I wanted something I little more special. After some browsing, I found a recipe for Grapefruit Bundt cake, and while it wasn’t exactly what I was looking for, it was a great jumping off point to come up with a recipe of my own. Aside from a little mortar and pestle time since I only had whole cardamom pods, it was a pretty simple recipe and one I will happily keep in my summer rotation. If you’re not overly familiar with cardamom, don’t let that put you off trying this out. The amount included is very light and leaves just the slightest hint at the back of your pallet after you’ve taken a bite. On the other hand if you are a big cardamom fan, the amount could easily be doubled if you want a more assertive flavor.
- 2 1/4 cup All Purpose Flour
- 1 Tsp Ground Cardamom
- 1 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 1/2 Tsp Salt
- Zest of 1 Large Grapefruit
- 2 Large Eggs
- 1 Cup Sour Cream
- 3/4 Cup Sugar
- 1/2 Cup Grapefruit Juice
- 1/4 Cup of Milk
- 1/3 Cup of Butter (Softened)
- 1 Cup Powdered Sugar
- 3 Tbsps Grapefruit Juice
- Preheat oven to 350F and grease and flour the bundt pan.
- Cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time and mix until thoroughly incorporated.
- With the mixer on low, incorporate sour cream, milk and juice.
- In a separate bowl, combine flour, baking powder, baking soda, salt, zest and cardamom.
- Add the dry to the wet 1/3 at a time in mix until just combined. Do not overmix.
- Transfer the batter the the bundt pan and smooth so the batter is even.
- Bake the cake for 35-45 minutes.
- Let cake cool for 25 minutes, then turn out onto a cooling rack to cool complete.
- Once cake is cool, mix icing ingredients and drizzle cooled cake with the icing.
If you get a chance to try this recipe out, please comment below or tag me on Instagram. I would love to see your creation and hear any feed back you have to offer 🙂