This homemade grapefruit cake recipe makes a moist cake and frosting that is out of this world.
Not too tart or sweet, it always becomes an instant hit. The creamy grapefruit frosting compliments this cake beautifully.
HOMEMADE GRAPEFRUIT CAKE FROM SCRATCH
2/3 cup butter, softened
1-3/4 cups white sugar
1 tsp homemade pure vanilla extract
1 TBS freshly grated grapefruit zest
1-1/4 cups fresh red grapefruit juice
1 cup crushed (finely grated) grapefruit, divided (no pith, no peel)
3 cups cake flour, sifted
2-1/2 tsp baking powder
1/2 tsp salt
PREHEAT oven to 350 degrees. Grease and flour two 9” cake pans. Sift the flour, baking powder and salt together; set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs, one at a time, and mix well after each addition.
Stir in the vanilla and 1/2 cup crushed grapefruit. Beat in the flour mixture alternately with the grapefruit juice. Pour batter into prepared pans.
Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Let cakes cool in the pan for 10 minutes, then turn out on a wire rack to cool completely.
2 (3 ounce) small packages cream cheese
3 TBS fresh grapefruit juice
1 tsp grapefruit zest
3/4 cup powdered sugar, sifted
pink grapefruit sections (for garnish)
Let cream cheese soften and beat until fluffy. Add grapefruit juice and zest. Gradually add the powdered sugar. Mix until well blended.
Spread frosting on bottom half of cake; frost. Top with remaining 1/2 cup crushed grapefruit. Cover with second layer of cake. Frost top and sides. Garnish with grapefruit sections.