Citrus Matcha Marshmallow Cake
Prep time
Cook time
Total time
A sunny citrus cake made with grapefruit, then dotted with matcha-flavored marshmallows and topped with a bright lemon glaze.
Serves: 15 slices
For the Cake:
  • 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
For the Glaze:
  • zest and juice of 1 lemon, separated
  • 2-3 cups powdered sugar
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Recipe by The Crepes of Wrath at