Pink Grapefruit Lemonade Cake

Arlie Wyatt
very easy
3 2
90 mins
90 mins


Servings: 12
  • 330 ml Grapefruit lemonade (e.g. Aloha Grapefruit Orange)
  • 200 g soft butter
  • 300 g Flour
  • 250 g + 2 tablespoons sugar
  • 3 Eggs (Gr. M)
  • 2 TEASPOONS Baking Powder
  • 100 g Icing sugar
  • 100 g Whipped cream
  • 100 g ripened cream
  • 1 TEASPOON Glitter sugar for sprinkling


  1. 1

    Bring lemonade to the boil in a saucepan and boil down to approx. 120 ml for about 10 minutes. Let cool down. Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease an ovenproof pudding mould or narrow, tall ring cake mould (approx. 2 l capacity) and dust with flour.

  2. 2

    Cream 200 g butter and 250 g sugar with the whisks of the mixer. Stir in the eggs one after the other. Mix 300 g flour and baking powder. Stir 100 ml lemonade into the butter-sugar-cream.

  3. 3

    Smooth the dough in the tin and bake in a hot oven for approx. 1 hour (chopstick test). Take out, let rest for about 15 minutes. Carefully turn out of the tin onto a cake rack. Let it cool down.

  4. 4

    Stir icing sugar and 2 tablespoons of lemonade to a smooth glaze. Cover the cake with the icing so that the icing runs down slightly nasty. Let the icing dry. Whip the cream until stiff, adding 2 tbsp. sugar.

  5. 5

    Fold in sour cream. Turn the cake over. Spread the cream on the cake. Sprinkle with glitter sugar.

Nutrition Facts

410 kcal
52 g
19 g
5 g