Texas Ruby Red Grapefruit Cake with a Hint of Mint

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

Egg yolks, orange zest, and vanilla get comfortable.

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

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

The wet ingredients are stirred into the dry ingredients.

Amanda stirs the batter until the flour is incorporated.

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

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

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

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

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

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

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

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

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

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