Your birthday cake choice says a lot about you, doesn’t it?
I can never decide between all of the sweet possibilities, so I try to maximize my day with a two-in-one choice: cookie cake. My husband usually goes less traditional: the last few years he’s requested an apple pie and donuts. My mom, on the other hand, has held strong with this grapefruit bundt cake!
She’s requested this grapefruit bundt cake for several years now, and it’s become a family favorite! It has a hint of citrus from the grapefruit, and a richness from the cream cheese. I don’t remember where the recipe first came from, but it’s become part of our story now! And aren’t the best recipes passed down like memories?
Along with birthdays, we also make it for other special occasions! So in celebration of Mother’s Day this weekend, here is one of my mom’s favorite desserts 🙂
Grapefruit Bundt Cake
- 1/2 cup (8 Tbsp) unsalted butter
- 8 ounces cream cheese
- 2 cups sugar
- 3 large eggs
- 1/2 cup canola oil
- 1 Tbsp grapefruit rind
- 1 tsp vanilla
- 1/2 cup milk (Any kind works! I’ve used skim, whole and almond milk)
- 2 cups flour
- 1 tsp baking powder
- 1 tsp salt
- 4 Tbsp grapefruit juice
- 2 cups powdered sugar
Preheat oven to 325 degrees. Prepare your bundt pan – instead of spraying it with oil, we recommend buttering the pan and then coating it with a light flour layer. In a mixing bowl, combine butter, sugar and cream cheese and beat until light and fluffy. Add eggs, along with the oil, grapefruit rind, vanilla and milk and mix it all together. Next, add the dry ingredients (flour, baking powder and salt). Pour into the pan and bake for approximately one hour. Let the cake cool completely before taking it out of the pan!
To make the grapefruit glaze, combine the grapefruit juice and powdered sugar with a mixer. You can experiment with the amount of juice and sugar, depending on the thickness desired. The more glaze, the better!
Happy Mother’s Day!