Celebrating #nationalcakeday with my Grapefruit Rosemary Bundt Cake in partnership with @zevia ! 🍰 This cake is so light and airy thanks to the Grapefruit Citrus @zevia I used and has just the right amount of sweetness!
Preheat oven to 350 degrees. In a small saucepan heat buttermilk with the two rosemary sprigs over medium heat for about ten minutes careful to not let the milk boil. Let steep for another ten minutes and cool to room temperature. Grease a bundt pan really well by coating every inch with butter and then sprinkling flour on top of the butter, shaking to coat evenly. Whisk together cake flour, salt, baking powder, and baking soda in a large bowl. With a mixer, cream the butter until smooth and then add in Stevia and continue to mix until smooth and creamy. Add eggs in one at a time, continue to mix until smooth. Add in Zevia Grapefruit Citrus Soda and rosemary infused buttermilk and continue to mix. Slowly add in dry ingredients to the wet ones and mix until the batter is smooth. Pour the batter into your bundt pan and bake for 35-45 minutes until the cake has cooked though. Let the Rosemary Grapefruit Bundt cool for at least ten minutes and then carefully turn out onto a cake plate. While the bundt is cooling, make the whipped cream by beating the cream on high until soft peaks form. Fold in Stevia and grapefruit zest. When ready to serve, top the bundt with the whipped cream and serve immediately.
