Grapefruit Breakfast Cake (and more)

While cleaning out the freezer, I found many packages of grapefruit sections that the In-Laws had nicely packaged up and frozen and sent home with us in January.

The square version.

I happened to have cake flour in the pantry so cake was what was going to be made.  I entitled this a “breakfast cake” because of the grapefruit and because it made us feel less guilty when we had a slice to start the day.



Grapefruit Breakfast Cake


Based on the Brown Derby’s cake but made easier here.


  • 3 eggs
  • 1 1/2 c. cake flour
  • 3/4 c. sugar
  • 1 1/2 t. baking powder
  • 1/2 t. fine sea salt
  • 1/4 c. vegetable oil
  • 2 c. supremed grapefruit with juice


  1. Place eggs in the bowl of stand mixer and mix until pale yellow. Add vegetable oil and continue to mix. Add grapefruits and mix until citrus is broken apart.
  2. In a separate bowl, whisk together flour, sugar baking powder and salt.
  3. With mixer running, carefully scoop in dried ingredients.
  4. Pour into a square 9 x 9″ pan. Bake at 350 F for 25-30 minutes.


Then, I decided I needed an elegant dessert for Easter (even though it was just the two of us—we deserved it).   I was working on organizing the pantry and added a bit of unsweetened coconut (about 1/2 cup).   I made two thin round layers to make a stacked dessert.   I layered mine with blackberry-lime jam and dusted it with powdered sugar.

This was good but was a bit eggier than my last try.   I will keep working on it because I have a lot more frozen grapefruit in the freezer.


For another great grapefruit cake, check out this olive oil cake.

I hope everyone had a wonderful holiday.  Maybe you spent it very low-key because, hey, we’re all at home.  Maybe you did a virtual dinner party or egg hunt.   However you celebrated, I hope you all are well and safe.  Take care!

I’m linking up with Weekend Cooking.

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