And so we come to the close of pink week in Wonderland with this lovely, perfect-for-spring bundt cake. While I swear it looked a little pinkish in the original recipe picture, it was, in fact, not pink at all. However, I’m having trouble getting too broken up about that because this cake is fantastic. I don’t usually get terribly excited about sweet treats; I do not often find myself considering cake for breakfast. As soon as my fork hit a slice of this one, restraint crumbled.
The cake itself has a spongy, almost angel food-like spring to its crumb but a rich flavor since in this case the yolks also go in the batter along with grapefruit juice, lemon zest, vanilla, and, well, lots of sugar.
The mint-flecked glaze was a really interesting idea. Initially I wasn’t a fan of its actual taste–not because of the mint, but because of the powdered sugar (too sweet). Once it soaked in a bit, however, I liked it a lot more, which has left me wondering about what syrups might suit its profile well. I’ll definitely be making another, so there will be opportunities for experimentation.
Bake one up for yourself!
