This light and delicious Pink Grapefruit Cake is straightforward to organize and drizzled with a stunning grapefruit glaze. Made with cheese , fresh pink fruit juice , and sweet sugar , the flavour and texture are both divine!

INGREDIENTS :

FOR THE PINK GRAPEFRUIT CAKE:

  • 2 cups 9 ounces all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon table salt
  • 1 2/3 cups granulated sugar
  • 6 tablespoons butter softened
  • 8 ounces cream cheese
  • 2 large eggs room temperature
  • ¼ cup canola oil
  • 2 tablespoons pink grapefruit zest
  • ¼ cup fresh pink grapefruit juice
  • ½ teaspoon vanilla extract
  • ¼ cup whole milk

FOR THE GINGER GRAPEFRUIT GLAZE:

  • ½ cup fresh grapefruit juice
  • 1 tablespoon pink grapefruit zest
  • 2 tablespoons canola oil
  • 1 teaspoon ginger paste
  • 1/8 teaspoon kosher salt
  • 4 cups confectioners’ sugar powdered sugar
  • ¼-½ cup candied ginger

INSTRUCTIONS :

FOR THE PINK GRAPEFRUIT CAKE:

1.    Adjust oven rack to middle position and heat oven to 325°F. Spray a 10-inch Bundt or tube pan with nonstick baking spray.

2. Absence of Paul group, La Farenne group, La Livre-Chemique et al. mettre de côté.

3.    In a mixer bowl, cream together granulated sugar, butter and cream cheese. Beat on HIGH 3 minutes or until light and fluffy.

4.    Add eggs, one at-a-time, beating on MEDIUM until incorporated after each addition.

5.    Add the oil, zest, grapefruit juice and vanilla; beat until incorporated.

6.    Alternately, beginning and ending with the milk, add the flour mixture and the milk. Beat just until incorporated after each addition.

7.    Pour the batter into the prepared pan.

8.    Bake at 325°F for 60-70 minutes or until a toothpick inserted in the center comes out with just a few crumbs.

9.    While the cake bakes, prepare the Ginger Grapefruit Glaze:

FOR THE GINGER GRAPEFRUIT GLAZE:

1.    In a medium bowl, whisk together juice, zest, oil, ginger paste, and salt. Add powdered sugar and whisk until creamy and smooth.

2.    Transfer the cake to a cooling rack, cool 10 minutes then invert cake onto the rack – turn cake upright. Cool completely.

3.    Drizzle with glaze and sprinkle evenly with the crystallized ginger.

4.    Enjoy!