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PINK GRAPEFRUIT CAKE
Similar to a pound cake. After baking,
fresh grapefruit syrup is poured over the
warm cake, and when cool, cake is
finished with a grapefruit glaze.
Makes 16 – 20 servings
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Zest of 1 medium grapefruit, finely
chopped
3 cups granulated sugar, divided
1 cup unsalted butter, cut in 1-inch
pieces, at room temperature
6 large eggs
1 cup plain non-fat or lowfat yogurt
1 teaspoon almond extract
1/2 teaspoon vanilla extract
3/4 cup fresh pink grapefruit juice,
divided
2 cups powdered sugar
Preheat the oven to 350°F. Butter and
flour a 10-inch tube or Bundt pan. Place
the flour, baking soda and salt in a medi-
um bowl and stir to blend; reserve.
Place the zest, 2-1/2 cups of the granulat-
ed sugar, and the butter in a large bowl.
Using a Cuisinart
®
Hand Mixer, mix the
sugar, butter and zest on low speed for
30 seconds to combine. Mix, using medi-
um speed until creamed and light – about
3-1/2 to 4 minutes. Scrape the bowl. Add
the eggs, yogurt, and extracts; mix on low
speed until well blended, about 1 minute.
Scrape the bowl. Add the dry ingredients
and mix on low speed for 30 seconds.
Scrape the bowl and mix until completely
blended, about 30 to 40 seconds.
Transfer the batter to the prepared pan
and spread evenly. Bake in the preheated
350° F oven until a tester inserted in the
center comes out clean, 65 to 75 minutes.
While the cake is in the oven, prepare
the syrup by combining 1/2 cup of the
grapefruit juice with the remaining 1/2 cup
of granulated sugar in a small saucepan.
Cook over medium heat until the sugar
is dissolved, 3 to 5 minutes; keep warm
and reserve.
Cool cake in pan on a rack for 5 minutes,
then turn out onto the rack; wash and dry
the pan. Prick the top and sides of the
cake with a cake tester and return it to
the pan. Prick the bottom of the cake with
the cake tester. Pour the warm grapefruit
syrup slowly over the cake, allowing the
cake to absorb the syrup. When the syrup
has been absorbed, turn the cake out
onto the rack to cool completely.
Combine the powdered sugar with the
remaining grapefruit juice and stir until
blended and smooth. Drizzle the pink
grapefruit glaze over the cooled cake.
Let rest 30 minutes before cutting.
Nutritional information per serving:
Calories 344 (28% from fat) • carb. 58g • pro 5g
fat 11g • sat. fat 6g • chol. 89mg • sod. 116mg
calc. 37mg • Vit. C 4mg (6%DV) • fiber 1g
LEMON PUDDING CAKES
This dessert magically becomes 2 layers
– pudding topped with a sponge cake
when baked.
Makes 8 servings.
Cooking spray
4 large egg whites
1/4 teaspoon cream of tartar
Zest of 1 lemon, finely chopped
1 cup granulated sugar
2 tablespoons unsalted butter, at
room temperature
1/3 cup freshly squeezed lemon juice
1-1/2 cups whole milk
3 large egg yolks
4 tablespoons all-purpose flour
1/8 teaspoon salt
powdered sugar