Ohmygod it’s literally summer you guys. I didn’t even need a jacket yesterday. I can’t remember the last time I didn’t feel the need to wear a hat or a scarf. I don’t think this is supposed to be permanent but I’ll take what I can get! The weather put me in the mood to make a bright, spring-inspired cake, so here we are: I present to this Citrus Matcha Marshmallow Cake. It’s bright, it’s sunny, and it was damn good, I’ll tell you that. I swear, people had really great reactions to this cake. More so than usual. Maybe everyone’s just in a good mood because of the weather. People who would usually accept my baked goods happily, tell me it was good, and walk away, looked at my with wide eyes and said things like, “WOWWWWW this is so good!” The added “wow” is how you know, you know? Even my friend, Amanda, who said that she doesn’t typically love lemony cakes gave this her seal of approval.
I’m not sure what it was. Yeah, the cake is super moist from the sour cream and the cream cheese, along with the grapefruit juice. I added the zest to the batter, too, so while the cake has a decent amount of sugar in it from the marshmallows and the regular ol’ granulated sugar, I think that the zest helped it from being overly sweet. The lemon glaze is, of course, always a favorite. I like to make mine a little thicker than most, so it stays white and sits on top of the cake instead of seeping in and becoming invisible after a few hours. And, of course, we’ve got these matcha marshmallows from Little Boo Boo Bakery. This isn’t a sponsored post, guys – the owner, Hannah, is a friend, and her marshmallows are freaking delicious, so when she told me she was making MATCHA marshmallows, I knew I had to get in on that. They added a pretty green swirl to the inside of the cake as they melted, as well as just something extra special to the texture that I can’t quite explain, just know it’s g-o-o-d. You can, of course, use regular marshmallows if you don’t have the opportunity to pick up some of Little Boo Boo’s (they do ship, though, and also make chai tea marshmallows for $5.99 sooooo), or maybe even PEEPS, which I thought of yesterday when I was browsing all of the pastel-colored Easter candy at Duane Reade. So go forth and bake yourself a damn cake!
My brother, Wyatt.
Rice with sausage and fresh herbs.
Kramer trying on hats.
My brother Dane enjoying a street beer.
Snorkeling near the Phi Phi Islands.
Wyatt actually went parasailing! That’s him way far out there.
Time to matcha! Thanks to Little Boo Boo Bakery for hooking me up with these bad ass ‘mallows.
Beat together your butter, sugar, and grapefruit zest.
Slice up your marshmallows and add them to your batter.
Add the rest of the batter and bake until golden.
Drizzle with your glaze and eat it up!
I love how swirly the marshmallows made the inside of the cake. This will work with regular marshmallows, too, or – dare I say it? – Peeps!
I got a Crepes of Wrath stamp that I can stamp all over boxes and bags and whatever else I can get my hands on – highly recommended if any of you out there have something you wanna stamp on stuff.
- 2½ cups granulated sugar
- 1 cup unsalted butter (2 sticks), room temperature and cubed
- zest and juice of 1 grapefruit, separated
- 6 eggs, room temperature
- ½ cup sour cream
- ½ cup cream cheese
- 3 cups all-purpose flour
- 1¼ teaspoon baking soda
- 10 large matcha (or regular) marshmallows, cut into quarters with kitchen shears
- zest and juice of 1 lemon, separated
- 2-3 cups powdered sugar
- Preheat your oven to 350 degrees F. Butter your bundt cake pan, and dust a little flour around the inside of it, tapping out any extra. In the bowl of your mixer, beat together your sugar, butter, and grapefruit zest (save the juice for later) until light and fluffy, at least 3 solid minutes. Add in each egg, one at a time, until fully combined, before adding in the next egg, scraping down the sides of the bowl as needed. Beat in the sour cream, scrape down the bowl, beat in the cream cheese, scrape down the bowl, and then beat in the grapefruit juice, and scrape down the bowl.
- In a medium sized bowl, whisk together the flour and baking soda. Add about half of it to the batter, mix to combine, then add in the rest, and mix to combine. Pour half of the batter into your prepared pan. Dot the batter with your quartered marshmallows (it doesn't have to be perfect). Gently pour the rest of your batter over the marshmallows, smoothing it out a bit if needed.
- Bake the cake for 50-60 minutes, until a deep brown color and set. It will continue to cook through when you remove it from the oven, but know that the bottom will get very, very brown - that's good! Let the cake cool in its pan for at least an hour before removing. I found it easiest to slide a knife around the edges of the cake, then flip it over onto a plate and tap it until it released itself from the bundt cake pan. Let the cake cool for at least 30 minutes before pouring the glaze over top.
- To make the glaze, simply whisk together your lemon juice and powdered sugar. Add more powdered sugar for a thicker glaze, or a little water for a thinner glaze. Sprinkle with a few pinches of lemon zest, if you like. Slice and serve! This will keep well, covered at room temperature for up to 2 days, or covered in the refrigerator for up to 5 days.