And, keeping with the theme of grapefruit dessert, I’m also posting about this cake I made. The original recipe from Everyday Food is for a lemon cake, which I’m sure would appeal to more people than a grapefruit cake. If you’re looking for a crowd-pleaser, don’t try the grapefruit.
On the other hand, my roommate, a woman who prefers not-too-sweet desserts, loved the cake. When I had a few slices leftover and passed them along to her, you would have thought I’d passed along a gift card for $50 (I was thinking of saying gold, but that’s pushing it. She wasn’t that excited.)
I also really enjoyed the cake. It has an amazing texture. But then, I ate over 10 pounds of grapefruits by myself this citrus season. So, if you’re adventurous, do grapefruit. If you’re having a party for picky people, do lemon.
Lemon Grapefruit Cake
3/4 cup (1 1/2 sticks) butter, room temperature + more butter for pan
2 cups flour (spooned and leveled) + more flour for pan
lemons grapefruits, ends removed, cut into thin slices
2 cups granulated sugar
4 eggs (2 large eggs + 2 egg yolks) [Save an egg white for the Grapefruit Icing below]
1 tsp baking powder
2/3 cup whole milk [Yes, whole milk. This is about the texture, not about your waistline. Do some crunches if you’re worried.]
2 tsp vanilla extract
Preheat oven to 400. Lightly butter and flour a 9-in round cake pan (2 in deep).
In a medium saucepan, cover grapefruit slices with 3 cups water. Add a pinch of salt, cover, and bring to a boil over high. Boil grapefruits, partially covered, until very tender – about 15 minutes.
Drain and transfer to food processor. Add butter and process until smooth, scraping down bowl as needed. Add granulated sugar, eggs, and yolks and process to combine. Transfer to a large bowl.
In a medium bowl, whisk together flour, baking powder, and 1/2 tsp salt. Add vanilla to milk and, in two additions, add flour mixture to lemon mixture, alternating with milk.
Transfer batter to pan and smooth top. Bake until cake is golden brown and a toothpick inserted in center comes out with a few moist crumbs attached – about 40 minutes. Let cool in pan on a wire rack for 20 minutes. Remove cake from pan and let cool completely on rack – about 1 hour. (Store cooled cake, tightly wrapped in plastic, at room temperature, up to one day.)
Dust with confectioners’ sugar and serve with raspberries and whipped cream
Grapefruit Icing (This icing adds a nice contrast to the denser cake – and is incredibly shiny after it sets, so it looks really fancy)
2/3 cup superfine sugar
1 egg white
1 Tbs light corn syrup [I substituted honey and it was fine]
1 Tbs. fresh grapefruit juice
1/8 tsp salt
2 tsp grated grapefruit rind or lemon rind
Combine sugar, egg white, corn syrup / honey, grapefruit juice and salt in the top of a double boiler. Beat at low speed of an electric mixer for 30 seconds until blended. Place over boiling water; beat at high speed for 7 minutes or until stiff peaks form. [CAUTION: icing will expand dramatically – make sure your double boiler is large enough.]
Remove from heat; stir in rind.