Grapefruit Sheet Cake
Makes 1 (13x9-inch) cake
1 (15.25-ounce) box golden butter cake mix*
4 teaspoons grapefruit zest, divided
2 cups confectioners’ sugar
3 tablespoons fresh grapefruit juice
1. Preheat oven to 350°. Spray a 13x9-inch baking pan with baking spray with flour.
3. Prepare cake mix according to package directions. Stir in 3 teaspoons zest until combined. Spoon batter into prepared pan.
3. Bake until a wooden pick inserted in center comes out clean, about 25 minutes. Let cool completely on a wire rack.
4. In a medium bowl, combine confectioners’ sugar and remaining 1 teaspoon zest. Add grapefruit juice, 1 tablespoon at a time, until glaze reaches a thin consistency. Pour over cake, spreading evenly. Let stand until glaze is set, about 30 minutes.
*We used Pillsbury.
Glazed Cherry Lime Pound Cakes
Makes 2 (9x5-inch) loaves
1½ cups butter, softened
3 cups granulated sugar
2 tablespoons lime zest, divided
6 large eggs
3½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup sour cream
1 cup chopped pitted fresh cherries
1½ cups confectioners’ sugar
3 tablespoons fresh
