Who doesn’t love a good bundt cake?!

Originally Published 05/05/2021

I don’t know if you’ve ever seen the movie My Big Fat Greek Wedding, but there is a scene at the rehearsal dinner where the bride and groom’s mothers meet. The groom’s mother has brought a bundt cake to the exchange. I think about this scene every time I hear bundt cake. 😂

Seriously, even though a bundt cake is kind of an old-fashioned dessert, the flavors don’t have to be.

And this Grapefruit and Rosemary bundt cake is superb!

Don’t be afraid of the Rosemary. I know traditionally we think of rosemary as being a savory herb used with chicken, or maybe in some bread (like my recipe for sourdough focaccia with rosemary). But, it isn’t overpowering in this cake, it just adds this hint of wonderful freshness and balance to the grapefruit!

This cake is quick and easy to make, so let’s get to the recipe!

First things first,

If you have a food processor, run the grapefruit zest and rosemary through it with the sugar. 

Doing this will help to release the oils from both of these into the sugar which in turn will help flavor the cake more evenly.

It smelled so good, that I wanted to just sit down with the bowl of sugar after and eat that lol.

If you don’t have a food processor, throw those three ingredients in a bowl and mush them around with a spoon. It will have a similar effect. 

Next,

add the infused sugar, coconut oil, eggs, salt, and vanilla extract to your mixer bowl with the whisk attachment and whip everything together!

I like coconut oil for its taste, but also for the fact that it sets up at room temperature, unlike canola oil. It’s more like butter in this way. However, because of this, you do need to use room-temperature eggs, or it will harden back up and not mix in with the other ingredients in this step.

After this, add 2/3 cup of grapefruit juice. For me, this ended up being the juice from one large grapefruit. I used two grapefruits total for this recipe, one for the zest and juice, and one for garnish. If you only want to buy one, just remember at this point to save back 1 tbsp of the grapefruit juice to make the glaze later! Also at this point add in the Greek yogurt, flour, and baking powder. Mix everything until it’s combined!

Pour the Grapefruit and Rosemary Bundt Cake Batter,

into your prepared bundt cake pan. By prepared, I mean grease every nook and cranny really well so your beautiful cake doesn’t stick at the end. Any bundt cake pan will do for this recipe!

I was lucky enough to find this one while walking around an estate sale with my best friend last fall. Tennessee and Kentucky have some of the best antiques, flea markets, and estate sales 😍. If you need an awesome bundt pan though, Nordic Ware makes a bunch of beautiful ones, all with different patterns. Place the cake on the center rack of your oven and bake it at 350 degrees for 50-60 minutes. It should be golden brown and pass the toothpick test when it’s done!

Finally,

let it cool in the pan for 15-20 minutes before trying to flip it out. There’s way less chance of it sticking and tearing chunks off if it’s cooler. While it cools you can make the super simple grapefruit glaze. Just combine the powdered sugar, milk, and grapefruit juice with a whisk until it’s smooth. 

Once the bundt cake has rested, place the cooling rack over the top of the cake and turn it all over at once. You may have to tap on the bundt cake pan to get it to release, but it should plop right out. Glaze it while it’s still warm. Also, eat it while it’s still warm lol. 

I hope you enjoy this zesty, fresh, delicious cake! If you make it, let me know what you think! 

Print Recipe

Grapefruit and Rosemary Bundt Cake

A bright and delectable bundt cake with a hint of rosemary and a citrus kick! Topped off with a grapefruit glaze, it’s summertime perfection!

Prep Time25 minutes mins

Cook Time37 minutes mins

Course: Dessert

Servings: 12 slices

Equipment

• Kitchenaid Mixer
• Measuring Cups and Spoons
• Rubber Spatula
• Bundt Cake Pan
• Mixing Bowl
• Whisk
• Food Processor

Ingredients

Grapefruit & Rosemary Bundt Cake

• 1 1/2 Cups Granulated Sugar
• 1 tbsp Rosemary fresh
• 1 tbsp Grapefruit Zest
• 1/2 Cup Coconut Oil
• 3 Eggs room temperature
• 1 tsp Salt
• 1 tsp Vanilla Extract
• 2/3 Cup Grapefruit Juice
• 1/2 Cup Greek Yogurt plain
• 2 1/2 Cups All-Purpose Flour
• 2 1/2 tsp Baking Powder

Grapefruit Glaze

• 1 1/3 Cup Powdered Sugar
• 1 tbsp Grapefruit Juice
• 1 1/2 tbsp Whole Milk

Instructions

Grapefruit & Rosemary Bundt Cake

• Preheat the oven to 350 degrees and generously spray the bundt cake pan with oil. Make sure to get all the nooks and crannies!
• Add the 1 1/2 cups of sugar, 1 tbsp of fresh Rosemary, and the zest from one large grapefruit (about a tbsp) to the food processor. Process for 30-60 seconds. This will help release the oils from both the rosemary and grapefruit zest into the sugar. If you don’t have a food processor, add these ingredients to a bowl and mull together with a spoon.
• After this, add the 1/2 cup of coconut oil, sugar mix, 3 eggs, tsp of salt, and tsp of vanilla to the mixer bowl fitted with the whisk attachment. Start on low to combine and then whisk on high until the mixture becomes a lighter yellow, 3 minutes.
• Next, add in the 2/3 cup grapefruit juice, for me, this was one large grapefruit squeezed. Also add the 1/2 cup of Greek yogurt, 2 1/2 cups of flour, and 2 1/2 tsp of baking powder. Whisk the batter together until it is smooth and everything is well combined.
• Pour all the batter into the prepared bundt pan. Place it in the oven on the middle rack and bake for 50-60 minutes or until the cake is a nice golden brown color and a toothpick poked into the center comes out clean.
• Allow the cake to cool in the pan for 15-20 minutes. The bundt cake pan will be warm but you should be able to touch it with your bare hands when it’s time to flip the cake out. Take a pairing knife and gently separate the cake from the sides anywhere it looks like it may be sticking. Place your cooling rack on top of the bundt pan, hold them together, and flip the tin so it’s now sitting on top of the cooling rack. The cake should easily plop out onto the rack. If it doesn’t come out right away, give the top of the pan a couple of smacks to help release it.

Grapefruit Glaze

• In a mixing bowl, add the 1 1/3 cups of powdered sugar, 1 tbsp of grapefruit juice, and 1 1/2 tbsp of whole milk. Whisk together until smooth.
• While the bundt cake is still warm, place it on a serving plate of your choice and drizzle all of the glaze over the top.
• Serve immediately and enjoy! 

The cake can be kept wrapped up in the fridge or on the counter for up to a week but is best when served within the first day or two.

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