Grapefruit Cake

Name: Grapefruit Cake
Total time: PT0D0H0M
Yield: serves 12
Ingredients: 3 pink grapefruits; 2 ⁄ 3 cup unsalted butter, softened, plus more; 3 cups cake flour, plus more; 1 tbsp. baking powder; 1 tsp. kosher salt; 1 3 ⁄ 4 cups sugar; 2 eggs; 3 ⁄ 4 cup milk; 1 1 ⁄ 2 tbsp. vanilla extract; 1 lb. cream cheese, softened; 2 1 ⁄ 2 cups confectioners' sugar

Serves
serves 12

ANDRÉ BARANOWSKI

This citrus-spiked sheet cake is a Texas potluck favorite.

Ingredients

3 pink grapefruits
²⁄₃ cup unsalted butter, softened, plus more
3 cups cake flour, plus more
1 tbsp. baking powder
1 tsp. kosher salt
1 ³⁄₄ cups sugar
2 eggs
³⁄₄ cup milk
1 ¹⁄₂ tbsp. vanilla extract
1 lb. cream cheese, softened
2 ¹⁄₂ cups confectioners' sugar

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Instructions

Step 1

Zest 1 grapefruit to make 2 tsp. zest; set aside. Peel and segment grapefruits; set aside. Squeeze juice from remaining pulp, reserving 1⁄2 cup plus 1 tbsp.; set aside.

Step 2

Heat oven to 350°. Butter and flour a 9" x 13" baking dish; set aside. In a bowl, whisk together flour, baking powder, and salt; set aside. Into a large bowl, beat remaining butter and sugar with a handheld mixer until fluffy. Beat in eggs one at a time. Add 1⁄2 cup of the reserved juice, milk, and vanilla; stir. Add flour mixture; stir until combined. Line bottom of pan with half the reserved grapefruit; add batter; smooth top with a spatula. Bake until a toothpick inserted into the cake comes out clean, 40–45 minutes; let cool.

Step 3

In a large bowl, beat reserved zest, remaining juice, and cream cheese until fluffy. Add confectioners' sugar 1⁄2 cup at a time; beat until smooth. Spread frosting over cake; top with the remaining grapefruit segments. Chill.

Zest 1 grapefruit to make 2 tsp. zest; set aside. Peel and segment grapefruits; set aside. Squeeze juice from remaining pulp, reserving 1⁄2 cup plus 1 tbsp.; set aside.
Heat oven to 350°. Butter and flour a 9" x 13" baking dish; set aside. In a bowl, whisk together flour, baking powder, and salt; set aside. Into a large bowl, beat remaining butter and sugar with a handheld mixer until fluffy. Beat in eggs one at a time. Add 1⁄2 cup of the reserved juice, milk, and vanilla; stir. Add flour mixture; stir until combined. Line bottom of pan with half the reserved grapefruit; add batter; smooth top with a spatula. Bake until a toothpick inserted into the cake comes out clean, 40–45 minutes; let cool.
In a large bowl, beat reserved zest, remaining juice, and cream cheese until fluffy. Add confectioners' sugar 1⁄2 cup at a time; beat until smooth. Spread frosting over cake; top with the remaining grapefruit segments. Chill.