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Grapefruit Sour Cream Cake

Grapefruit Sour Cream Cake

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This Grapefruit Sour Cream Cake is deliciously moist, bursting with bright citrus flavor and coated in a thick layer of sour cream icing. Yield 8 to 10 slices.
Course Desserts & Sweet Treats
Cuisine American
Keyword cake, citrus, dessert, glaze, grapefruit
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 10 servings
Calories 315
Author Laurie McNamara

Ingredients

FOR THE CAKE:

  • cup unbleached all-purpose flour
  • 1 teaspoon fine salt
  • 1 teaspoon baking powder
  • 1 cup granulated sugar
  • 1 grapefruit zest zested
  • 1/3 cup unsalted butter melted and cooled slightly
  • 2 large eggs
  • 3 tablespoons grapefruit juice freshly squeezed and strained
  • 1/2 cup sour cream
  • 2 tablespoons milk

FOR THE GLAZE:

  • cup powdered sugar
  • 1 tablespoon sour cream
  • 2 to 3 tablespoons milk

Instructions

MAKE THE CAKE:

  • Preheat your oven to 350℉ (or 180℃) and line an 8x5 loaf pan with parchment paper, then spray with cooking spray (I use one that contains flour).
  • In a separate bowl, combine the flour, salt and baking powder. Whisk to combine.
  • In a large bowl combine the sugar and grapefruit zest. Use your fingers and rub the zest into the sugar until it resembles wet sand. Add the eggs, grapefruit juice and melted butter. Stir until those ingredients are incorporated.
  • In a small bowl or measuring cup; combine the sour cream and milk and stir until combined.
  • Starting with the flour and ending with sour cream/ milk mixture. Alternate adding 1/3 of each to the grapefruit mixture, mixing after each addition, until everything is incorporated.
  • Pour the cake batter into the prepared pan and bake for 45 minutes or until a tester comes out clean. Let the cake rest in the pan for 10 minutes before using the parchment paper to lift the cake out of the pan.
    NOTE: If the cake sticks at all, try running a knife along the edge of the cake before lifting.
  • Let the cake cool completely on a wire rack.

MAKE THE GLAZE:

  • In a medium bowl, sift the powdered sugar. Then whisk in the sour cream and while thinning it out with a little milk at a time. You want it thick but pourable.
  • Drizzle the glaze over the cooled cake and let it sit to harden for a few minutes. You can pop it into the fridge to speed the process up a bit.

Nutrition

Serving: 1slice | Calories: 315kcal | Carbohydrates: 54g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 62mg | Sodium: 297mg | Potassium: 70mg | Fiber: 1g | Sugar: 39g | Vitamin A: 333IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 1mg