Grapefruit and Meyer lemon Bundt cake from Sweeter Off the Vine: Fruit Desserts for Every Season (page 208) by Yossy Arefi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on March 12, 2021

    This has a great crumb and a great flavor. The Bundt pan needs to be greased very well- the bottom of my cake stuck moderately badly (nothing that couldn’t be repaired though).

  • bwhip on December 04, 2018

    This cake is really delicious, just lovely. Great citrus flavor from the Meyer lemons and grapefruit, and the texture and crumb are very nice. The glaze really puts it over the top. I'm glad I put a sheet pan under my bundt pan, as it did overflow a bit (the recipe makes a large bowl of batter!). Ours took about 70 minutes to bake completely.

  • Rutabaga on December 26, 2016

    This cake has a beautiful fragrant lemon taste, but is still pretty rich (the six eggs probably have something to do with that). Unfortunately, I was reminded of why it's been so long since I've baked a bundt cake - my silicone bundt pan is terrible. After about an hour and a half in the oven, the inner part was barely set, while the outer edge was turning quite dark. Fortunately, it turned out OK, but I need a new bundt pan before attempting this again.

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