Grapefruit Butter Cake


by: Anncoo

A simple, soft butter cake, but the addition of grapefruit juice, zest, pulp and orange liqueur gives the cake a mild citrus flavour. You certainly will not stop at one.


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serves: 6

175 g butter

4 eggs - separated

180 g sugar

165 g self rising flour

1/4 tsp salt

30 ml grapefruit juice

1 tbsp orange liqueur (Cointreau)

1 zest from one grapefruit

1 tbsp grapefruit pulp

Nutrition Facts
Grapefruit Butter Cake

Servings Per Recipe: 6

Amount per Serving

Calories: 476

  • Total Fat: 26.7 g
  •     Saturated Fat: 15.9 g
  •     Trans Fat: 1 g
  • Cholesterol: 171.8 mg
  • Sodium: 677.8 mg
  • Total Carbs: 52.4 g
  •     Dietary Fiber: 1.5 g
  •     Sugars: 30.6 g
  • Protein: 6.8 g

how is this calculated?

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1.  Line and grease a 7" baking pan. Pre-heat the oven 180C/360F.

2.  Sieve flour together with salt and set aside.

3.  Beat butter and half of the sugar until light and fluffy. Add in yolk one at a time. Beat well after adding each one. Then add in grapefruit juice and zest, mix well.

4.  Lower speed, add in flour gradually. Mix well add in grapefruit pulp, fold with a spatula and set it aside.

5.  In another clean bowl, whisk egg white with the balance of sugar on high speed until soft peaks.

6.  Fold in the egg whites into the butter mixture until well blended. Do not over-do it or the egg whites will deflate.

7.  Pour into the prepared cake pan and bake for 45 minutes or until a skewer comes out clean when tested. Note, cover loosely with aluminium foil after 30 minutes when the cake starts to turn brown.

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