Pittman & Davis Grapefruit Cake Recipe


Tangy grapefruit juice adds refreshing flavor to each bite! Top with a fluffy, whipped frosting, fresh mint and tangy-sweet red grapefruit slices for an elegant dessert.


  • ⅔ c. butter, softened
  • 1¾ c. white sugar
  • 2 eggs
  • 1½ tsp. vanilla extract
  • 1 tsp. grated grapefruit zest
  • ½ c. fresh grapefruit juice
  • ¾ c. milk
  • 3 c. sifted cake flour
  • 2½ tsp. baking powder
  • ½ tsp. salt


  1. Preheat oven to 350ºF. Grease and flour two 9-inch pans. Sift together flour, baking powder and salt. Set aside.
  2. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla and grapefruit zest. Beat in flour mixture alternately with grapefruit juice and milk. Pour batter into prepared pans.
  3. Bake in preheated oven for 25-30 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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