Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F. Grease and flour a 10-inch fluted tube pan; set aside. In a small bowl, combine milk, 2 teaspoons grapefruit peel, 2 teaspoons lime peel, 2 teaspoons orange peel and grapefruit juice. Mix well.
In a large bowl combine sugar and 1 1/4 cups butter. Beat with an electric mixer on medium until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla.
In a medium bowl, combine flour, baking powder, baking soda and salt. Alternately add flour mixture and milk mixture to butter mixture, beating just until moistened after each addition.
Spread batter into prepared pan. Bake for 40 to 45 minutes or until a toothpick inserted near the center of the cake comes out clean. Cool in pan on a wire rack for 10 minutes. Remove cake from pan; cool completely on wire rack.
To serve, in a small bowl combine the remaining 2 tablespoons melted butter and 1 tablespoon orange juice. Add powdered sugar; beat until smooth. If necessary, add enough of the remaining 1 tablespoon orange juice to make of drizzling consistency. Drizzle over cake. If desired, sprinkle with additional grated peel.