• Jenn Clayton

Glazed Grapefruit Bundt Cake

Super moist, glazed cake on WW? YES!!! Perfect for Spring or Summer!!

Citrus season is here! The perfect pairing of tangy and sweet!!

#cleaneating #WW #myww #weightwatchers

Full recipe in video below!

RECIPE:


For the Cake:

  • 2 cups (240 grams) all-purpose flour

  • 1¾ teaspoons baking powder

  • 1 teaspoon kosher salt

  • 1⅔ cups (333 grams) granulated sugar alternative- I used Lakanto (to order: https://bit.ly/3cRLTbg

15% off with the code- JENNSWWJOURNEY

  • zest of 1 large grapefruit

  • 2 large eggs at room temperature

  • 1 cup (250 ml) whole milk at room temperature

  • ¾ cup unsweetened applesauce

  • 1 teaspoon vanilla extract


For the Syrup:

  • ½ cup (125 ml) grapefruit juice

  • ⅓ cup (68 grams) granulated sugar alternative - I used Lakanto


For the Glaze:

  • 1 cup (114 grams) powdered sugar alternative- I used Lakanto Powdered

  • 1-2 tablespoons grapefruit juice


  • Preheat the oven to 350 degrees F (180 C). Generously spray with nonstick cooking spray a 9-inch Bundt pan; set aside.

  • In a medium bowl, whisk together the flour, baking powder, and salt; set aside.

  • In a large bowl or bowl of a stand mixer, combine the sugar and grapefruit zest. Rub the mixture together with your hands for 1-2 minutes, until evenly-combined.

  • Add the eggs, and using the whisk attachment of a hand or stand mixer, beat on medium speed for 2-3 minutes, until the mixture is thick and creamy.

  • Beat in the milk, followed by the oil and the vanilla. Add the dry ingredients, and beat on low speed just until combined.

  • Scrape the batter into the prepared pan. Bake for 45-60 minutes, just until a toothpick inserted into the cake comes out clean.

  • Let cake cool for 20-30 minutes on a wire rack, then invert the pan onto a cake plate or platter and allow to cool completely.


  • To make the grapefruit syrup, combine grapefruit juice and sugar in a small saucepan. Bring to a simmer, stirring to dissolve the sugar, then continue to simmer for 2-3 minutes. When the cake has been cooled and inverted, prick the top all over with a toothpick, then generously spoon over the syrup.


  • To make the glaze, whisk together powdered sugar and grapefruit juice. Begin with just 1 tablespoon of juice, then add more a small amount at a time until the glaze reaches your desired consistency. Pour glaze over cake.


12 Slices:

2sp (blue & purple)

3sp (green)

104 Calories


Recipe inspiration from nourish-and-fete.com






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