Grapefruit Layer Cake Recipes

Steps:

• Preheat oven to 325 degrees. Sift together dry ingredients then add egg yolks, oil, water, zest, and vanilla and mix well. When incorporated, fold in egg whites. Bake for an hour. When cake is cooled, slice in half and frost in between layers, on top and around sides.
• Beat cream cheese with lemon juice until fluffy. Mash 6 grapefruit sections into small pieces. Add sugar to cheese mixture along with food coloring, fruit zest and blend will. Add remaining grapefruit.

Steps:

• Place grapefruit and orange slices on a greased and foil-lined baking sheet. Sprinkle with sugar. Bake at 170° for about 2 hours or until dried (fruit will be slightly tacky). Remove to wire racks. Let stand for 2-3 days or until completely dried., In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla and lemon zest; mix well. Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with milk and grapefruit juice. Beat just until combined., Transfer to two greased and floured 9-in. round baking pans. Bake at 350° for 21-24 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, citrus zests and vanilla; beat until smooth., Cut each cake horizontally into two layers. Spread frosting between layers and over top and sides of cake. Garnish with citrus slices.

Steps:

• Spray a large Bundt pan with nonstick baking spray. Preheat oven to 350 degrees F.
• Sift together flour, sugar, baking powder, baking soda and salt. Then put mixture into a stand mixer add eggs, and mix until combined. Then add oil; mix until blended. Next add grapefruit and orange juices, and banana and mix until smooth and creamy. Lastly add sour cream and zests; just mix until combined and smooth.
• Put cake batter into a 10-inch the prepared pan and bake for about 35 to 45 minutes or until a toothpick inserted in the center comes out clean.
• When done turn pan onto serving platter let stand about 15 minutes then poke small holes in top. I use a straw; be neat about it. Pour Glaze Sauce on partially cooled cake. Let cool about 1 hour and serve. We like it with a scoop of dream sickle ice cream on the side and a sprig of mint.
• This could be a layer cake with cream cheese icing.
• Mix juice and sugar until combined. If it is too thick add more juice a tablespoon at a time. Stir in zest and pecans.

Steps:

• Preheat oven at 350 degrees F.
• Line cake pan with waxed paper and spray with nonstick oil.
• Sift together flour, sugar, baking powder and salt into a mixing bowl.
• Make a well in the center for dry ingredients.
• Add water, oil, zest, grapefruit juice and egg yolks.
• Beat until smooth.
• Beat egg whites and cream of tartar separately until whites are stiff but not dry.
• Gradually fold egg whites into flour mixture with a rubber spatula until just blended.
• Do not stir the mixture.
• Pour batter into prepared cake pan.
• Bake for 25 minutes or until cake springs back when gently touched with a finger.
• Invert pan on cake rack to cool.
• Run spatula around edge of cake.
• Carefully remove from pan.
• With a serrated knife, gently cut layer in half.
• Icing:.
• Let cream cheese soften to room temperature.
• Beat cheese until fluffy.
• Add grapefruit juice and zest.
• Gradually blend in sugar.
• Mix until well blended.
• Add food coloring.
• Crush several grapefruit sections to measure 2 teaspoons.
• Blend into frosting.
• Spread frosting on bottom half of cake.
• Top with several grapefruit sections.
• Cover with second layer of cake.
• Frost top and sides.
• Garnish with remaining grapefruit sections.

Steps:

• Heat oven to 350 degrees and butter a 10-inch springform pan.
• Make the crumb topping: In a medium bowl, whisk together flour, sugar, cinnamon, cardamom and salt. Stir in almonds and melted butter until 1/2-inch crumbs form. Store covered in the refrigerator. (You can make the crumb topping up to 5 days in advance.)
• Prepare grapefruit: Line a baking sheet or plate with a double layer of paper towels. Finely grate 1 tablespoon of zest from the grapefruit; set aside.
• Cut top and bottom off grapefruit with a sharp knife, then slice away peel so no white pith remains. Cut out the grapefruit segments by running your knife on the inside edges of each segment, leaving behind the white membranes. Place sections onto the paper-towel-lined pan or plate to dry out slightly. You should have about 1 1/2 cups grapefruit sections. Pull any large sections apart with your hands so they are all in 1-inch or smaller pieces.
• Make the cake: In a medium bowl, whisk sour cream, eggs, vanilla and reserved grapefruit zest. In the bowl of an electric mixer fitted with the paddle attachment, mix together the flour, sugar, baking soda, baking powder and salt. Beat in the softened butter for 10 seconds, then beat in the sour cream mixture until smooth.
• Pour the batter into the prepared springform pan. Spread grapefruit evenly across the top of the cake. Sprinkle the grapefruit very lightly with sea salt, then top with the crumb mixture.
• Bake until springy when touched, and a toothpick inserted in the center comes out with just a few crumbs, 50 to 65 minutes. Transfer to a wire rack and cool completely before releasing the sides of the pan and serving (at least 2 hours).

Steps:

• Preheat oven to 350 degrees F.
• Sift together flour, sugar, baking powder, and salt in large mixing bowl.
• Make a well in center of dry ingredients.
• Add water, vegetable oil, eggs, grapefruit juice and lemon rind.
• Beat until smooth.
• Beat egg whites with cream of tartar until stiff but not dry.
• Gently fold egg whites into cake batter.
• Pour into an ungreased 10 inch cake pan and bake at 350 degrees F for 30 minutes.
• When cool, slice cake in half horizontally.
• Frost.
• Beat cheese until fluffy.
• Add lemon juice and rind.
• Gradually add sugar and beat until blended; add food coloring. Add reserved 2 tablespoons of grapefruit juice and blend.
• Divide frosting in half and add roughly chopped grapefruit sections to one half.
• Spread this mixture on bottom half of cake.
• Top with several grapefruit sections.
• Cover with other cake layer and frost remainder of cake.
• Garnish with remaining grapefruit sections.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in zest and vanilla; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with grapefruit juice. Beat just until combined. Stir in milk. , Pour batter into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely. , For frosting, combine the sugar, egg whites, corn syrup and salt in a large heavy saucepan over low heat or double boiler over simmering water. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes. , Pour into the bowl of a heavy-duty stand bowl; gradually add the grapefruit juice, zest and vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes. Spread between layers and frost entire cake.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch pans.
• Sift together the flour, baking powder and salt. Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and grapefruit zest. Beat in the flour mixture alternately with the grapefruit juice and milk. Pour batter into prepared pans.
• Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.