January is for Grapefruit. Is it me or are grapefruits so much better than oranges? 🍊 Keeping it sweet, here is a recipe with the third best citrus fruit (lemon and lime being the first two). Also, thank you to E and N for this beautiful bundt pan. It’s been on my wishlist for longer than I’ll admit. <3

Notes:

While your refrigerated items come to room temperate, it would be helpful to mix your grapefruit zest into your sugar. Allows more time for infusing.

When beating the sugar and butter, don’t skimp. Beat it well, scrape down the sides, and beat again. This helps a lot with the texture of the final cake.
I like to combine my buttermilk and grapefruit juice and add to the cake together rather than dealing with two separate liquids
Grams are your friend; a small kitchen scale is too! That will get you the closest cake to this one as possible. Cups vary in size and no two 1 cup; cup is the same size.

Grapefruit Bundt

Ingredients

1 cup unsalted butter (2 sticks, 226g), at room temperature
1 ½ cups granulated sugar (175g)
1 grapefruit, zested
1/3 cup juice of grapefruit (66g) *keep remaining for drizzle.
2 large eggs (70g), at room temperature
2 tsp vanilla extract
2/3 cup buttermilk (136g), at room temperature
2 cup flour (374g), sifted
1 tsp baking soda
1 tsp baking powder
1 tsp salt

Instructions

Preheat oven to 350F and butter/spray a 10 cup Bundt pan (Set aside)
Zest grapefruit and add to a bowl with the sugar. Set aside.
In a bowl add in flour, baking soda, salt, and baking powder. Set aside
In a stand mixer with the paddle attachment, beat butter until smooth. Scrape down the sides and add in the grapefruit infused sugar. Beat well on medium until smooth and lighter in color about 5 min.
Add in eggs one at a time, beating in between. Scrape down bowl and add vanilla.
Add in half of the flour mixture and mix on low, once combined add in half of the buttermilk and grapefruit juice. Repeat. If there are some specks of flour leave as is.
Scrape down the sides and mix the batter with a spatula to finish.
Add to prepared pan and level.
Bake for 30 to 40 min, or until a toothpick inserted comes out clean.
Once baked, let cool for 10min and invert onto a plate or serving dish.
Top with drizzle once completely cool.

Drizzle:

The recipe for the drizzle is up to you, start with 1 cup of sugar and add in 1 tablespoon of grapefruit juice until you get your desired consistency.

1 cup powdered sugar, sifted
Remaining grapefruit juice