This cake stands out thanks to its vibrant citrus flavor. Grapefruit adds a fresh, slightly tangy note that feels light yet distinctive, making it a wonderful alternative to traditional lemon or orange cakes.
Sour cream ensures the cake stays incredibly moist and soft. It also adds subtle richness that balances the brightness of the grapefruit without overpowering it.
Whether served for brunch, afternoon tea, or dessert, this cake feels elegant yet simple. It’s easy to prepare but delivers impressive flavor and texture every time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour granulated sugar baking powder baking soda salt unsalted butter, softened eggs sour cream fresh grapefruit juice grapefruit zest vanilla extract
For the glaze (optional): powdered sugar fresh grapefruit juice
Directions
Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or round cake pan.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream softened butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Stir in grapefruit zest, grapefruit juice, vanilla extract, and sour cream until combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
Pour the batter into the prepared pan and smooth the top evenly.
Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10–15 minutes before transferring to a wire rack.
If desired, whisk together powdered sugar and grapefruit juice to create a glaze and drizzle over the cooled cake.
Servings and timing
Servings: 8–10 slices
Prep time: 15 minutes Bake time: 45–55 minutes Cooling time: 20–30 minutes Total time: Approximately 1 hour 30 minutes
Variations
Add poppy seeds to the batter for a subtle crunch and visual appeal.
For extra citrus flavor, mix in a little lemon zest along with the grapefruit zest.
You can bake the batter in a bundt pan for a more decorative presentation.
Top the glazed cake with thin slices of fresh grapefruit for an elegant finish.
Storage/Reheating
Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
To freeze, wrap the cake tightly in plastic wrap and foil. Freeze for up to 2 months and thaw at room temperature before serving.
To refresh a slice, warm it gently in the microwave for 10–15 seconds if desired.
FAQs
Can I use bottled grapefruit juice?
Fresh grapefruit juice is recommended for the best flavor, but bottled can be used in a pinch.
Why is sour cream important in this recipe?
Sour cream adds moisture and creates a tender crumb while balancing the citrus acidity.
Can I substitute Greek yogurt for sour cream?
Yes, full-fat Greek yogurt works well as a substitute.
How do I prevent the cake from being too tart?
Be sure to measure the grapefruit juice accurately and balance it with enough sugar.
Can I make this cake dairy-free?
Yes, use dairy-free butter and a plant-based sour cream alternative.
What type of grapefruit works best?
Both pink and ruby red grapefruit provide great flavor and color.
How do I know when the cake is done?
Insert a toothpick into the center; if it comes out clean or with a few crumbs, the cake is ready.
Can I skip the glaze?
Yes, the cake is delicious on its own, but the glaze enhances the citrus flavor.
Why is my cake dense?
Overmixing the batter can cause density. Mix only until the ingredients are combined.
Can I make this into cupcakes?
Yes, divide the batter into lined muffin tins and bake for about 18–22 minutes.
Conclusion
Grapefruit Sour Cream Cake is a refreshing twist on classic citrus desserts. With its moist texture, bright flavor, and simple preparation, it’s a delightful treat for any occasion, offering a perfect balance of sweet richness and vibrant citrus tang.
Grapefruit Sour Cream Cake is a moist, tender citrus cake infused with fresh grapefruit juice and zest, balanced by the rich creaminess of sour cream. This grapefruit cake offers a bright, slightly tart flavor with a soft crumb, making it perfect for brunch, afternoon tea, or an elegant yet simple dessert.
Ingredients
For the Cake:
2 cups all-purpose flour
1 cup granulated sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
3 large eggs
1 cup sour cream
¼ cup fresh grapefruit juice
1 tablespoon grapefruit zest
1 teaspoon vanilla extract
For the Optional Glaze:
1 cup powdered sugar
2–3 tablespoons fresh grapefruit juice
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or 9-inch round cake pan.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream softened butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Stir in grapefruit zest, grapefruit juice, vanilla extract, and sour cream until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Avoid overmixing.
Pour batter into the prepared pan and smooth the top evenly.
Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.
If desired, whisk powdered sugar with grapefruit juice to create a glaze and drizzle over the cooled cake.
Notes
Use fresh grapefruit juice and zest for the best flavor.Do not overmix the batter to maintain a tender crumb.Add 1 tablespoon poppy seeds for texture variation.Pink or ruby red grapefruit adds a beautiful color and balanced sweetness.
