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Zesty Grapefruit Extract Bundt Cake with Tangy Citrus Glaze
Dolce Flav
Rated 5.0 stars by 1 users
Category
Grapefruit
Author:
Dolce Flav
Servings
12
Prep Time
15 minutes
Cook Time
60 minutes
This Zesty Grapefruit Extract Bundt Cake pairs the bright, tangy flavors of grapefruit juice and zest with a fragrant grapefruit extract, producing a moist, aromatic cake with citrus-forward appeal. The batter blends juice, zest, oil, sugar, eggs, and vanilla before being gently combined with dry ingredients to preserve its light crumb. Baked until lightly golden, this cake is finished with a simple grapefruit glaze that enhances its refreshing zing—perfect for brunches, dessert tables, or elegant gatherings.
Ingredients
Wet Ingredients:
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1 cup (240 ml) grapefruit juice (freshly squeezed)
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Zest of 1 grapefruit (about 2 Tbsp)
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¾ cup light olive oil (or neutral oil)
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1 ¼ cups granulated sugar (or sweetener of choice)
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3 large eggs
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1 tsp vanilla extract
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1–2 tsp grapefruit flavor extract (use high-quality, natural or organic)
Dry Ingredients:
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1 ¾ cups all-purpose flour (or white whole wheat)
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1 tsp baking powder
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½ tsp salt
Glaze (optional):
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½ cup powdered sugar
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1–2 Tbsp grapefruit juice (fresh)
Directions
Prepare & Preheat: Preheat oven to 180 °C (350 °F). Grease and optionally line a 9‑ or 10‑inch Bundt pan with parchment.
Mix Wet Ingredients: In a large bowl, whisk together grapefruit juice, zest, sugar, olive oil, eggs, vanilla, and grapefruit extract until smooth and fragrant.
Combine Dry Ingredients: In another bowl, whisk flour, baking powder, and salt.
Form Batter: Gently fold dry ingredients into wet ingredients just until combined. Avoid overmixing to keep the cake tender.
Bake to Golden: Pour batter into the filled pan. Bake for about 1 hour, or until a skewer comes out clean and the cake’s surface is golden.
Cool & Glaze: Let the cake rest in the pan for 10 minutes before inverting to a cooling rack. While still slightly warm, drizzle the grapefruit juice–powered glaze over the top, allowing it to seep into the crumb for extra citrus flair.
Serve & Enjoy: Slice and serve slices with a cup of tea—or to elevate brunch spreads or dessert tables with a zesty citrus note.
Recipe Note
10 Frequently Asked Questions (FAQ):
Can I skip the grapefruit extract?
Yes! The cake will still taste vibrant from the juice and zest, but the extract enhances aroma significantly.
What kind of grapefruit extract should I use?
Choose a high‑quality natural or organic grapefruit extract for clean, potent flavor. Ideal usage ranges from 0.25% to 4% of the recipe weight.
Can I substitute olive oil with butter?
Butter will work, but olive oil keeps the cake lighter and moist, and complements the citrus tang.
Will it work with gluten‑free flour?
Try a 1:1 gluten‑free blend, but expect minor textural differences.
How do I store leftovers?
Keep in an airtight container at room temperature for 2–3 days; refrigerate up to a week.
Does it freeze well?
Yes—slice and freeze in airtight containers. Thaw in the fridge or room temp when ready to enjoy.
Can I make this as cupcakes?
Absolutely! Divide batter into lined muffin tins and bake for about 20–25 minutes.
How do I make a glaze thinner or thicker?
Add grapefruit juice a teaspoon at a time to thin, or powdered sugar to thicken until desired consistency.
What are other use ideas for grapefruit extract?
It’s versatile—for beverages, frostings, custards, and more.
Why isn’t grapefruit used more in desserts?
Some find grapefruit bitter or tangy; balancing it with sugar and extract brings out a bright, refreshing flavor without overpowering bitterness.