Last year I posted 10 resolutions here on the blog, but I’m not about to do that this year because I don’t know that I got any of them done. I didn’t get most of the things done in 2015 that I had hoped to, and I’ve decided that I’m not going to let 2016 be a repeat. To be very honest, 2014 and 2015…not my favorite years, although 2015 improved significantly as it went on.
But 2016 is going to be different. I’ve been in a creative funk the last couple of months, and I think I’m finally coming out of it.
Sometimes there just aren’t enough hours in the day, and I know you know what I’m saying. It always seems like every time I get a great idea or project for the blog, I can’t find the time to follow through with it. I’ve been struggling with the idea of cutting some other things out of my life, but I think it will be worth it if it means I can get rid of all the mess and make room for all the creative stuff.
This makes sense, right?
This, friends, is a Grapefruit Mimosa Cake, which is flavored with grapefruit zest, grapefruit juice, and champagne. Plus champagne glaze on top. It has more of a pound-cake-like texture, but it’s super moist and flavorful. It all comes together very easily, which makes it perfect for lazy day baking. (Lazy day baking = basically the only kind of baking I did in December.)
I said I wasn’t going to post any resolutions here, but I guess I kind of did anyway. 1) Make more time for blogging because it makes me happy. 2) More champagne.
Grapefruit Mimosa Cake
grapefruit mimosa cake
- 2 1/4 cup flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup butter softened
- 1 1/2 cup sugar
- 1 tsp lemon extract
- 2 tbsp grapefruit zest
- 3 large eggs
- 1/2 cup fresh grapefruit juice
- 1/2 cup sweet champagne
- 1/4 cup champagne
- 1 1/2 cups powdered sugar
grapefruit mimosa cake
- Preheat oven to 350*F and spray a bundt cake pan with cooking spray.
- Whisk together flour, baking soda, baking powder, and salt.
- Cream butter on medium speed with an electric mixer until smooth. Add sugar and mix until fluffy. Next, add lemon extract and grapefruit zest; mix well. With mixer running, add eggs one at a time, mixing well between each.
- Add half of flour and all of the grape fruit juice; mix until just combined. Add remaining half of flour and all of the champagne. Mix until ingredients are completely incorporated.
- Immediately pour batter into the prepared bundt cake pan and bake for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let cake cool for 10-15 minutes in the pan and then invert on a wire rack to cool completely.
- Add champagne to a bowl and gradually whisk in powdered sugar. Drizzle over cooled cake and serve!