1ruby red grapefruit3 tablespoon zest, divided, and 1/2 cup juice from grapefruit. You will use 2 tablespoons zest in the cake and 1 tablespoon in the frosting.
Spray a 9x13 inch sheet pan with non-stick spray or spread a thin layer of vegetable shortening inside the pan.
Stir together the melted butter, 2 tablespoons grapefruit zest, and water.
In another bowl, combine flour, sugar, baking soda, salt, and cinnamon. Whisk to combine.
Add buttermilk, 1/2 cup grapefruit juice, eggs, extract, and butter mixture.
Stir to combine.
Pour batter into the prepared 9x13 inch pan.
Bake 25 to 32 minutes or until wooden pick inserted in the center comes out clean.
Cool 1 hour before frosting.
FROSTING
In the bowl of a mixture, combine cream cheese and butter until light and fluffy.
Slowly add sugar.
When sugar is incorporated, add 1 tablespoon grapefruit zest.
Spread evenly over cool cake.
Store in the refrigerator.
Notes
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.