Fresh Grapefruit Cake Recipe


Once thought as the forbidden fruit, Grapefruit wasn’t a very popular fruit when it was first introduced to the Americas mostly because of its acrid taste and not so appetizing white color. It was introduced to the market a few times – all unsuccessful – until the Red variety was discovered in 1906.

The sweet and less acidic Ruby Red variety was such a success that it got patented in 1929. This variety breathed life into the flagging grapefruit industry.

Fun Facts:

  • Grapefruits can help you keep hydrated as it contains 92% water.
  • More bitter than that of oranges, the pith of grapefruit contains high nutrients and antioxidants, plus is a soluble fiber.
  • Grapefruit is known for lowering LDL or bad cholesterol levels by as much as 15.5%. However, people who are taking medication must take caution and check with their doctors regarding medication interactions.

How to make a Grapefruit Cake

Cook Time: 1 hr 55 mins

Yields: 12 servings


  • 2/3 cup butter, softened
  • 1 3/4 cups white sugar
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon grated grapefruit zest
  • 1/2 cup fresh Pittman & Davis Grapefruit juice
  • 3/4 cup milk
  • 3 cups sifted cake flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt


  1.  Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch pans.
  2. Sift together the flour, baking powder and salt. Set aside.
  3. 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.
  4. 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.
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