Description

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

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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.