Glazed Grapefruit Cake

  • Serves

    serves 10-12


Broiled, sugared grapefruit slices and a citrus glaze top this moist cake scented with zest. This recipe first appeared in our March 2014 issue.


  • 3 whole grapefruit, 1 pink, 1 red, and 1 white, peeled and sliced 1/4″ thick crosswise, plus 2 tbsp. zest and 3 tbsp. juice
  • 1 12 cups granulated sugar
  • 2 23 cups flour
  • 1 tsp. kosher salt
  • 12 tsp. baking soda
  • 1 12 cups unsalted butter, softened
  • 3 eggs
  • 1 cup buttermilk
  • 1 tsp. vanilla extract
  • 1 cup confectioners' sugar, sifted


Step 1

Heat oven broiler. Arrange grapefruit slices in an even layer on an aluminum foil–lined baking sheet fitted with a wire rack; sprinkle with 3 tbsp. sugar. Broil, rotating pan as needed, until slightly caramelized, about 7 minutes; set aside.

Step 2

Heat oven to 325°. Whisk flour, salt, and baking soda in a bowl; set aside. In another bowl, and using an electric hand mixer, cream remaining sugar and the butter until fluffy. Add eggs one at a time, beating well after each addition. Add zest, buttermilk, and vanilla; mix until combined. With the motor running, slowly add dry ingredients until smooth. Spread batter evenly into a 9” × 13” baking dish; bake until a toothpick inserted in the middle of the cake comes out clean, 45 minutes to 1 hour. Let cake cool, then arrange reserved grapefruit slices, overlapping slightly, on top.

Step 3

Whisk juice and confectioners' sugar in a bowl until smooth; drizzle evenly over cake. Let cake sit 30 minutes to set glaze before serving.

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