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.
Follow along with me!
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Grapefruit Mimosa Cake
Ingredients
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
champagne glaze
- 1/4 cup champagne
- 1 1/2 cups powdered sugar
Instructions
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.
champagne glaze
- Add champagne to a bowl and gradually whisk in powdered sugar. Drizzle over cooled cake and serve!
It sounds like that cake is/was delicious (is it all gone yet?). I know what you mean about being in a creative funk. Hoping that 2016 is super creative for you. 🙂
Thanks, I think the creative funk is over! I actually still have some cake left, but idk how good it is at this point haha. 🙂
2016 will be an amazing year, especially because it’s starting off with this gorgeous cake with CHAMPAGNE! I love, and I’m swooning over your cake stand 🙂 can’t wait to see what you create this year!
Thanks so much, Rachel, you’re too sweet! 🙂 I got the cake stand at Anthropologie last year I think? Can’t wait to see what you create this year too!
Cheers to the new year!! I know what you mean … I’ve been trying to decide what to sort of get rid of in my life so I can make more time for the things that make me happy!!
PS this cake sounds awesomeee.
Thanks so much, Ashley! I bet 2016 will be great for you and your new site!! 🙂
Oh I totally hear you Beth! It can be hard to maintain creativity all year long, especially when there is so much else going on in life. I think your blog is extra special though and you’ve started the year off with a bang with this gorgeous bundt cake! Pinned!
Thanks for saying that, Jessica! And thanks for pinning! 🙂
Looks fantastic!
Thank you!! 🙂
More champagne as a goal is never a bad idea especially when it’s involved with cake 🙂
Totally agree with you on that, Z! 🙂
It sounds wonderful and I can’t wait to try! You can never go wrong with cake & champagne! Cheers to an amazing 2016!
Cheers, Katrina! Thanks for the sweet comment! 🙂
Looks wonderful! I love brunch because you can go savory, sweet, include cake, champagne, whatever! Happy 2016 and may it be a very happy and productive one!
Same to you, Monica! And may 2016 be full of brunch. 🙂
Oh my goodness! This cake looks just divine! And why are bundt cakes so much more darling than regular cakes?! I love them!
I LOVE this post! You are totally right, make more time for the things you love. Also this cake, OH MY GOSH!