Like one second there’s a beautiful cake just sitting there and then *poof!* it’s gone and the only evidence is the crumbs on my chin. Boo-yah!Īnd devour! It’s cakes like this that I wish I had the metabolism of a twelve-year-old because I’d eat this whole thing in a nano second. I dare you.Īnnnnnd then I drizzled it all over the cake. Now go do a load of laundry.įor the glaze, whisk 1 cup powdered sugar, 1 (heaping) tablespoon of sour cream and then thinned it out with some whole milk. Then run a knife along the edge touching the pan and then use the parchment paper to lift it out on to a wire rack to finish cooling. Let the cake cool in the pan for 10-15 minutes before removing. Bake in a preheated 350 degree oven for 45 minutes or until a tester comes out clean. Pour the cake batter into a lined loaf pan. This just makes adding to the batter more simple.Īlternately add a third of the dry ingredients, then a third of the sour cream mixture until it’s all incorporated. Next, in a small bowl or measuring cup stir together the half cup of sour cream and the two tablespoons of whole milk. Carbohydrates: A half grapefruit has 13 grams of carbs, which includes 2 grams of fiber and 8. Give that a good whisk too, to break up and clumps and fluff it up a bit. Total fat: A half grapefruit has 0.2 grams of total fat, which includes 0 grams of saturated fat and trans fat. Bake in 350 degree oven for 23 to 30 minutes or till cake tests done. Pour into an ungreased 9x5x3-inch loaf pan. Scrape the whites over the flour mixtureand fold in gently. Then, in a smaller bowl, combine the flour, salt and baking powder. In a medium mixer bowl beat egg whites with cream of tartar till very stiff peaks form (tips stand straight).
#Grapefruit recipes crack
Next, into the bowl with the grapefruit sugar, crack and add in two eggs, the grapefruit juice, add the melted butter and give it all a good whisk. I used a juicer and then strained the freshly squeezed grapefruit juice until I had 3 tablespoons worth.
Use your fingers and rub the sugar into the zest until the texture feels like wet sand.Ĭut the grapefruit in half.
Zest the grapefruits until you have two tablespoons and then add it into the sugar bowl. Start off by measuring 1 cup of sugar and pour it into a large bowl. You’ll also need some sour cream and two grapefruits! Last Friday a big ol’ box of grapefruit was delivered to my front door butter. Seeing that it’s Friday and all I thought we should celebrate with cake. A delicious cake best served with coffee or tea! This Grapefruit Sour Cream Cake is amazingly moist, bright with citrus and tart from the sour cream.
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