Grapefruit Rosmarin Bundt Cake

Bundt_Cake_Pomelo-12I have no words for describing how delicious this cake is. Simple, but moist and aromatic as no other. Moreover, this is the kind of recipes that you must have on hand for when you want to prepare something fast for an event or not planned visit. The ingredients are really common and in fact you can substitute the grapefruit for any other citrus, surely it will delicious!

Bundt_Cake_Pomelo-2Easter holidays are over, in Munich winter is back and it has been snowing all week and I am very, very depressed. And what do food bloggers do when we are depressed? Of course cook!! And here you have the result of my melancholy of my longing for the sun, a cute cake! hehehe.

Bundt_Cake_Pomelo-20The truth is that if it continues like that I’m going to get crazy, I have been living here for years and it had never been so cold in April. But, no way, I can just hold on and continue switch on the oven to keep myself warm. The good thing is that I have a lot of backup recipes and photos that I’ve been doing these days because you can not go out anywhere, I do not have to bake anything again for a month (just dreaming I think …)

Bundt_Cake_Pomelo-10In today’s recipe, once again I’ve played by experimenting with ingredients I don’t like, because I’m that crazy, hahaha. With tea, I have done it on several occasions, I hate tea, well herbal infusions in general, but I have several recipes with tea and I liked them (that’s how weird I am). And this time I played with the Grapefruit!!

Bundt_Cake_Pomelo-24You know that every month I participate in a fruit recipes challenge organized by the blog nunca es demasiado dulce . And the thing is getting more and more difficult choosing fruits, they are becoming rarer and it gets more complicated to think of a recipe, which on the other hand Makes it a real challenge. And I love the challenges!!

Bundt_Cake_Pomelo-28But the truth is that, when they chose grapefruit for this month they left me KO. I, who did not have this fruit even in the list of existing fruits. That is, I knew it existed, but you will not believe it, the first time I tried it was only a few months ago because I found a salad recipe with grapefruit and I thought; oh look! it looks like a giant orange. And I found it sooooo awful, puag, I really could not believe how there are people who can eat something so bitter!

Bundt_Cake_Pomelo-26So, for several days I decided not to participate in the challenge of this month because for me the damn bitter grapefruit did not deserve another opportunity. Thanks to Lydia who convinced me that I had to try it in a sweet recipe. God!! It tastes great with sugar!!! When I tasted a piece of the cake I found myself thinking; My God, how good it this!! Especially the icing, reminds me a lot to a candy I used to eat as a kid.


So; Grapefruit -1 Raquel -0. But, I have two grapefruits left at home, which I have used as an attrezzo in the photos, and with those I do not know what to do. Ideas please!!!

Grapefruit Rosmarin Bundt Cake

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Serves: 10 - 12
Cooking Time: 10 min. Total: 60 min


  • CAKE:
  • 1 medium grapefruit
  • 250 g butter (at room temperature)
  • 300 g sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 1 pinch of salt
  • 1 and ½ tsp baking powder
  • 350 g flour
  • 200 ml milk
  • 2 tsp ground rosemary
  • ICING:
  • 200 g icing sugar
  • 3 Tbsp grapefruit juice
  • A couple of slices of grapefruit and a few sprigs of rosemary to decorate



Preheat the oven to 170ºC. In a bowl, mix butter with sugar until creamy. Incorporate the eggs, one by one, mixing between them so that they are fully integrated before adding the next one. Add vanilla extract, grapefruit zest and half grapefruit juice.


In another bowl, sift the flour with salt and the baking powder. Stir in half of the flour to the wet ingredients, mixing until combined. Now add the milk, mixing lightly until the dough is homogeneous again. Incorporate the rest of the flour and the chopped or ground rosemary. Mix until combined.


Grease a Bundt or a regular cake pan and sprinkle a little flour inside, to make it easier to unmould. Pour all the batter into the pan and bake for about 50 minutes. In any case, punch the cake with a stick in the centre to know if it is cooked.


Remove from the oven and allow to cool for 10 minutes on a rack. After 10 minutes, unmould the cake and let it cool completely before adding the icing.


Prepare the icing by mixing the grapefruit juice with the icing sugar. Add more juice if you need to have the consistency you want, but always do in additions of a tablespoon to avoid that the icing gets too liquid.


Glaze the cake and decorate with sprigs of rosemary, grapefruit and fresh flowers if you have.

Sweet dreams,

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