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Ruby Red Grapefruit Sour Cream Cake

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

A deliciously moist cake that’s a little tart and a little sweet. A great way to use those ruby reds!

Ingredients

  • 1 cup Granulated White Sugar
  • 2 Tablespoons Ruby Red Grapefruit Zest
  • 2 whole Large Eggs
  • 3 Tablespoons Freshly Squeezed Ruby Red Grapefruit Juice, Strained
  • ⅓ cups Butter, Melted
  • 1-½ cup All-purpose Flour
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Baking Powder
  • ½ cups Sour Cream
  • 2 Tablespoons Whole Milk
  • FOR THE GLAZE:
  • 1 cup Powdered Sugar
  • 1 Tablespoon Heaping Sour Cream
  • 1 Tablespoon To 2 Tablespoons Whole Milk

Preparation

Preheat your oven to 350ºF and line an 8×5 loaf pan with parchment paper, then spray with cooking spray (I use my Misto).

In a large bowl combine the sugar and grapefruit zest. Use your fingers and rub the zest into the sugar until it resembles wet sand. Add the eggs, grapefruit juice and melted butter. Stir until those ingredients are incorporated.

In a separate bowl, combine the flour, salt and baking powder. Give it a good whisk to remove and clumps.

In a small bowl or measuring cup; combine the sour cream and milk and stir until combined.

Starting with the flour and ending with sour cream/milk mixture, alternately add 1/3 of each until everything is mixed in well.

Pour the cake batter into the prepared pan and bake for 45 minutes or until a tester comes out clean. Let the cake rest in the pan for 10 minutes before running a knife along the edge and using the parchment paper to lift the cake out of the pan.

Let the cake cool completely on a wire rack. Meanwhile, make the glaze by combining the powdered sugar, sour cream and thinning it out with the milk.

Drizzle the glaze over the cooled cake and let it sit to harden for a few minutes.

Slice and serve!

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Profile photo of Victoria

Victoria on 2.15.2013

This was delicious! Will definitely make it again!

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