1tbsp of grapefruit zest for sprinkling (optional)
Instructions
Preheat oven 350ºF. Grease and flour a bundt pan. Set aside.
Sift flour, baking powder and salt in a large bowl.
In a stand mixer with a whisk attachment, place sugar and grapefruit zest and rub together with fingers. Add eggs and whisk on medium speed until it is creamy, about 3 minutes. Keep the mixer running and slowly add the milk, sour cream, vegetable oil and then vanilla. Turn the mixer down to lowly and slowly add the dry ingredients. Mix until just incorporated.
Pour batter into prepared bundt pan. Bake for 35 to 45 minutes or until toothpick in the center comes out clean.
While cake is baking make the syrup by placing champagne, grapefruit juice and sugar in a small sauce pan on medium high heat. Stir until sugar is dissolved. Once the mixture is bowling bring it down to simmer and allow to simmer for about 10 minutes. Take off heat and let set to cool.
When cake is finished baking set on wire rack still in the pan and allow to cool completely. Once cooled remove from pan by turning upside down. Take a fork or kabob stick and carefully poke holes allover the top of the cake. "Paint" syrup on very liberally with a brush.
Make the glaze by combining 1cup powdered sugar and 1tbsp grapefruit juice in a bowl. Stir until mixture is thick yet still pourable. If too think add a little more juice. If too runny add a little more sugar.
Pour glaze over cake and garnish with zest if desired.
Recipe by pretty plain janes at https://prettyplainjanes.com/2016/01/06/grapefruit-champagne-bundt-cake/