Grapefruit Bundt Cake

• Cake:
• 3 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp salt
• 1 cup vegetable oil
• 2 cups sugar
• 3 large eggs
• 1 cup milk
• 1 tsp vanilla
• – Zest of one grapefruit
• Syrup:
• 1/2 cup grapefruit juice
• 1/3 cup sugar
• Glaze (optional):
• 1 cup powdered sugar
• 1-2 Tbsp grapefruit juice

Preheat oven to 350 °F. Prepare Magnolia Bundt® Pan with baking spray containing flour or shortening and flour. In a medium bowl, combine flour, baking powder and salt. Using a stand mixer fitted with a paddle attachment, cream oil and sugar together. Add eggs one at a time until thoroughly combined. Add half the flour mixture and half the milk. Blend and repeat with second half of flour and milk. Stir in vanilla and grapefruit zest. Pour batter into prepared pan, no more than 3/4 full. Gently tap pan on counter top to remove air bubbles. Bake for 50-60 minutes or until toothpick inserted into the center of the cake comes out clean. Cool cake in pan for 10 minutes before inverting onto a cooling rack.

For Syrup:

Bring juice and sugar to simmer in a small saucepan, stirring constantly. Simmer for 2-3 minutes. After cake is unmolded, slowly pour or brush syrup onto cake’s surface and let cool completely.

For glaze:

Whisk powdered sugar and grapefruit juice, starting with 1 Tbsp and adding more as needed to reach desired consistency. Pour over cooled cake and serve.