Brown Durby Grapefruit Cake - Emmalee Elizabeth Design

Brown Durby Grapefruit Cake

Tuesday, April 22


Two years ago I visited Disney with my family. We had an absolute blast! While we were at Hollywood Studios we stopped by the Brown Durby to get their famous Cobb salad. As legends go, the Brown Durby is home to the original Cobb salad. The salad is amazing and a must have if you are visiting Hollywood Studios.

So what does a Cobb salad have to do with grapefruit cake?  Absolutely nothing.


They just happened to give me a recipe for their very popular grapefruit cake when I asked if I could have the recipe for their Cobb salad.

The recipe had been sitting in my must-try-someday-pile for a couple years. I thought that this Easter would be a great time to pull it out and give it a try. So I did.

The Cake was very good. It is very light and airy and the grapefruit made it very fresh tasting.

Now, if you don’t like grapefruit you probably won’t like this cake much. But it you do, it is worth trying.


For the Cake:
1 1/2 cups sifted cake flour
3/4 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 cup water
1/4 cup vegetable oil
3 eggs (separated)
3 tbsp. grapefruit juice
1/2 tsp. grated lemon rind
1/4 tsp. cream of tartar

Preheat oven to 350 degrees. Line bottom of 10 inch cake pan with parchment paper.

Sift together flour, sugar, baking powder and salt into mixing bowl. Make a well in the center of the dry ingredients. Add water, oil, egg yolks, grapefruit juice and lemon rind. Beat until smooth. Beat egg whites and cream of tartar separately until whites are stiff but not dry. Gradually fold the whites into the cake batter, folding gently with a rubber spatula until just blended. Do not stir the mixture. Pour into pan.

Bake at 350 degrees for 25 to 30 minutes, or until the cake springs back in the center when lightly touched with finger. Invert cake on cake rack until cool. Run spatula around edge of cake. Carefully remove from pan.

For the Grapefruit Cream-Cheese Frosting:

8 oz.  cream cheese
2 tsp. lemon juice
1 tsp. grated lemon rind
3 cups powdered sugar (sifted)
6 to 8 red yellow food coloring (optional)
1 1-lb. can grapefruit sections, well-drained, reserving 2 tbsp. of juice; or 3 fresh grapefruits, peeled, sectioned, and drained, reserving 2 tbsp. of fresh juice.

Let cream cheese soften at room temperature, then beat until fluffy. Add lemon juice and rind. Gradually blend in sugar and beat until well-blended. Add food coloring, if desired. Add reserved 2 tablespoons of grapefruit juice and blend. Divide the frosting evenly into two bowls. Roughly chop 2/3 of the grapefruit sections and add them to half the frosting. Spread this mixture on the bottom layer of the cake. Top with the second layer of cake, and frost the top and sides with the remaining frosting. Garnish each portion with a grapefruit slice.

(Recipe came directly from The Hollywood Brown Durby restaurant)

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