Texas Ruby Red Grapefruit Cake with a Hint of Mint

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It's simple, really: flour, egg, sugar, vanilla, grapefruit, powdered sugar, orange zest, oil, and mint.

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Egg yolks, orange zest, and vanilla get comfortable.

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Stirring is easy, although you might need to enlist a friend to pour oil into the batter while you do it.

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Make sure to strain your grapefruit juice to catch any errant seeds!

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The wet ingredients are stirred into the dry ingredients.

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Amanda stirs the batter until the flour is incorporated.

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While this happens, the egg whites are beaten with sugar until quite stiff.

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Amanda aims a little too high with the spatula, missing the bowl by a few inches!

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Now to fold those airy egg whites into the batter...

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All it takes is a gentle hand. Stop when only a few white streaks remain (we kept going after this, but not for long).

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Pour that batter into a floured and buttered bundt pan and prepare yourself for dessert.

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Finely chopping the mint prevents the glaze from feeling like a salad on top of a cake.

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Simple: more grapefruit juice, powdered sugar, and mint.

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From clumpy powder, the glaze comes together into a smooth cake-worthy topper.

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Stripes are so in right now, n'est-ce pas?

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As the cake cools, the glaze hardens into a just-crunchy confection.