Grapefruit Cake with Grapefruit-Cream Cheese Frosting

    Let me start today by asking a question.  How many grapefruit lovers do we have out there? Are there really some of you who just can't get your day started until you've had your morning grapefruit?  Be honest! Well, I have to admit that my hand is not raised.  I think I've pretty well established that I have a big sweet tooth, so grapefruit is not exactly one of my favorite go-to foods.  That being said, a nice, ripe grapefruit can be very juicy and actually a little sweet.  One day, maybe I'll share with you a recipe for Grapefruit Zabaglione that is so delicious....almost addicting!

    So.....what's a girl who doesn't love grapefruit do when her husband (who, by the way, cannot say no to any young child selling whatever to raise money to help his or her school, soccer team, or sick puppy) brings home a huge bag of them?  Well, after some initial juicing events, this girl makes cake!!


    That's right!  If I'm going to eat grapefruit, can I at least have it in the form of a moist and delicate cake with a light and citrus-y cream cheese icing??  Well.....can I?

    I found this recipe in "Butter Sugar Flour Eggs" by Gale Gand.  Apparently, it first appeared at the Brown Derby Restaurant in Hollywood, in response to a demand for more "diet" food on the menu.  Well, I don't know about "diet" food, but this cake makes a nice, light dessert with an interesting contrast of tart and sweet.  Here's what you need:

Grapefruit Cake with Grapefruit Cream Cheese Frosting

3 eggs, separated, at room temperature
1/4 cup vegetable oil
1/4 cup fresh grapefruit juice
3 tblsp. freshly grated grapefruit zest
1/2 tsp. freshly grated lemon zest
1 1/2 cups sifted cake flour
3/4 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. salt

For the Frosting:
2 grapefruits
12 ounces cream cheese, slightly softened
2 tsp. fresh lemon juice
1 tsp. freshly grated lemon juice
1 1/2 cups powdered sugar (this is double what the original recipe asks for.....sweet tooth, remember?)

    Preheat your oven to 350 degrees and butter and flour a 9" round cake pan.  Now line the pan with a circle of parchment or wax paper, cut to fit.

Whisk the egg yolks in a mixer with a whisk attachment or a hand mixer.  Then, while the mixer is still running, drizzle in the oil, then the grapefruit juice.  Now add in the grapefruit and lemon zests and mix in.

 

Sift together the flour, sugar, baking powder, and salt and add to the egg yolk mixture.  Now, whip the egg whites until stiff but not dry and fold into the batter.

 

 

 

Pour the batter into the prepared pan and bake until it's dry and springy in the center, 25-30 minutes.

 

Let cool for 15 minutes and then run a spatula around the edge of the pan and turn the cake out onto a rack.  (Make sure to remove the paper from the bottom of the cake.)

Now.......while the cake is cooling, make the frosting:
Cut a slice from the top and bottom of each grapefruit to expose the flesh.

(these look a little funny because the zest was already removed to use in the cake.)

Now, starting at the top of the grapefruit, remove the peel and all of the white pith from each one.

Using a small sharp knife, cut each grapefruit section away from the membrane and set on paper towels to absorb the excess moisture.  Turn them occasionally.

 

Beat the cream cheese until smooth and fluffy.  Then add the lemon juice and zest and mix.  Gradually add the sugar and mix until smooth.  Chop a couple grapefruit segments to measure 2 tsp. and mix in.

 

 

Cut the cake in half, horizontally, with a long serrated life.  Place the bottom on a serving plate.

 

Frost the layer and arrange half of the remaining segments over the top.  Place the top layer on and frost the top and sides of the cake. Arrange the remaining segments on the top of the cake.

 

 

Now.....just enjoy this light and refreshing cake!!

For printable recipe click here.