Lemon and Grapefruit Drizzle Bundt Cake

Sometimes you just want a cake that zings at you – Simple to prepare, but substantial that you can have hearty chunks but yet it is light and crumbly – and oh Wow! How tasty. This Lemon and Grapefruit Drizzle Bundt Cake is just the recipe. Easy to bake, simple decoration but jam packed full of taste.

Grapefruits are synonymous with holidays for me – I first discovered the joy of eating them outdoors for breakfast in France about 4 years ago and very much look forward to carrying on the tradition this summer. In true holiday preparation mode, I bought a grapefruit earlier in the week and remembered how amazing this cake can be.

Lemon & Grapefruit Drizzle Bundt Cake

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Serves	10+
Prep time	20 minutes
Cook time	55 minutes
Total time	1 hours, 15 minutes
Meal type	Dessert, Snack
Misc	Child Friendly, Freezable, Serve Cold
Occasion	Barbecue, Birthday Party, Casual Party

Light & crumbly cake with tangy lemon & grapefruit

Ingredients

• 225g Butter
• 500g Caster Sugar
• 4 Medium Eggs
• 1 Juice & Finely Grated Zest of Grapefruit (Keep a little of the grapefruit juice to one side for the icing drizzle)
• 3 Finely grated Lemon Zest - Keep one lot of zest aside for decoration (plus juice of 2 of the lemons for the cake & 1 for the icing drizzle)
• 380g Self Raising Flour (Plus around 3 tbsp extra for lining the tin)
• 2 teaspoons Vanilla Extract
• 180ml Milk
• 225g Icing Sugar

Directions

Cake
1.
Preheat the oven to 170C and butter the inside of a bundt cake tin. Sprinkle flour inside the tin until all the butter is covered and shake out any excess
2.
Using an electric mixer, whisk the butter and caster sugar until well combined and pale & fluffy
3.
Add the eggs, one at a time, carrying on whisking on a medium speed - Add the vanilla extract
4.
Add the grapefruit & Lemon juice & grated zest - Add 3 tbsp of flour at the same time to stop it curdling
5.
Add the rest of the flour, one tbsp at a time & the milk alternately. As soon as the last tbsp of flour & all of the milk has been added, turn the mixer off and continue to fold together by hand using a spatula
6.
Pour into the bundt tin and bake for 55 minutes - Check after this time, if a skewer comes out clean then it is done - alternatively, the cake may need another 12 minutes - I sometimes turn the oven down to 160C at this point to stop the outside getting too dark
Drizzle Icing
7.
When the cake is cooling, mix together the remaining lemon/grapefruit juice with the icing sugar
8.
Pour over the top - allow it to drizzle down the sides and into the centre. Sprinkle over the remaining lemon zest

There was one recipe that stood out for me as a ‘must try’ from our last entries – These are Tin & Thyme’s Chinese Walnut Cookies – I love the thought of crunchy exterior and soft middles – the addition of walnuts are just my sort of thing. They are really small cookies too, so there is plenty of excuse for more than one! They use buckwheat flour which happily I have sitting waiting to use in the baking cupboard.

Lets have a chocolate roundup – I’m off to France, where we will no doubt be consuming tons of the stuff!

1. Wonderful healthy & GF chickpea brownies from Lancashire Food – Lyndsey assures us we won’t even notice the chickpeas
2. These GF Chocolate Slices from the Free From Fairy do look truly decadent and contain just 6 ingredients
3. Another bakers that is rather fond of swiss rolls is Winnie who shares with us her Banana Swiss Roll with Chocolate Cheese Filling
4. A No-Bake Chocolate Cheesecake from Et Speaks from Home – With interchangeable biscuit base depending on how sweet your tooth is
5. A beautiful Nutella Croissant Pudding and an incredible sad tale of broken baking dishes from the Not so Creative Cook

We are going through so many berries at the moment – the girls can munch their way through punnets without even noticing – Some great berry recipes included in this week’s entries:

6. How amazing does this Mixed Berry Charlotte Russe look from Domestic Gothess – That Bavarian Cream looks heavenly!
7. Freshly back from her own holiday, Petite Raisin has created a speedy Peach & Blueberry Greek Yogurt Cake
8. A warm welcome to the Bake of the Week gang to Living Life who joins us with her Fruity Olive Oil Cake – Good to have you with us!
9. Wimbledon Cupcake with a delicate rose flavour from ET Speaks From Home – I’m sad Wimbledon is over for another year, did you love it?
10. There are few things in life as good as Homemade Strawberry Tarts – well worth making your own pastry and custard – Tales from The Kitchen Shed has shared her very beautifully arranged ones
11. Perfect dessert for after Sunday lunch from Baking Queen 74 with her Blackberry & Rose Crumble – Mouth wateringly good!

I think this week is one of the most creative we’ve ever had – there’s so many ingredients that are all too forgotten when baking:

12. Enjoy the joy of quiche without the guilt of too much pastry with Hijacked by Twins and her Crustless Quiche – Full of veg and taste!
13. Perfect party food from My Little Italian Kitchen with her Olive & Pepper Focaccia
14. Totally melt in the mouth Butter Shortbread Cookies from Winnie’s Blog – Too pretty!
15. A very exciting week as I’d Much Rather Bake Than finally gets her own kitchen – I would adore some of her Cheese & Marmite Muffins – Are you a lover or a hater?
16. Another perfect Picnic Snack from A Free From Life with her Courgette & Chive Tartlets – This post is jam packed full of ideas!
17. Campfire Salmon that is proving popular over on Pinterest from Truly Madly Kids – We might very well indulge in this on our hols