This pink grapefruit bundt cake is a soft dessert, ideal for breakfast or a break during the day. It’s very easy to make and, as it contains neither milk nor butter, it is suitable for those with intolerances to these products. A dessert you absolutely must try, so let’s prepare it together. Also try these other easy recipes.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6/8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Grapefruit Bundt Cake
- 2 1/2 cups all-purpose flour
- 1 cup sugar
- 2 pink grapefruits
- 3 eggs
- 1/3 cup cornstarch
- 2/3 cup sunflower oil
- 1 packet baking powder
Steps for Grapefruit Bundt Cake
Squeeze the two grapefruits and set aside the juice. In a bowl, crack the eggs and add the sugar, whisk the two ingredients until they are fluffy using an electric mixer. Now add the oil in a thin stream, and mix again.
Gradually add the dry ingredients, flour, cornstarch, and baking powder, alternating with the pink grapefruit juice. Mix until all the ingredients are well combined.
Grease and flour a 9.5-inch bundt pan, pour the batter inside, smoothing it well.
Bake in a preheated static oven at 338°F, and cook for about 40/45 minutes. Always check with your oven. Always perform the toothpick test to check the cake’s doneness.
Remove from the oven and let it cool before taking it out of the mold. Dust with powdered sugar and serve at the table.
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You can keep this cake, once cooled, under a glass dome for a couple of days.
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