Grapefruit & poppy seed cake

Grapefruit & poppy seed cake

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(3 ratings)

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Cooking time

Prep: 20 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 8

A bundt cake tin gives a pretty finish to this citrus sponge, drizzled with a zesty butter glaze

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
605
protein
7g
carbs
79g
fat
30g
saturates
17g
fibre
2g
sugar
53g
salt
0.7g

Ingredients

  • 175g butter, softened, plus extra for the tin
  • 300g plain flour, plus a little extra for dusting
  • 300g caster sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1½ tsp baking powder
  • 225ml soured cream
  • zest 2 grapefruit, plus 3 tbsp juice
  • 4 tsp poppy seeds, toasted

For the icing

  • 100g caster sugar
  • 25g butter
  • zest 1 grapefruit, plus 4 tbsp juice

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Method

  1. Heat oven to 180C/160C fan/gas 4. Butter then flour a 1.5-litre Bundt or ring tin. Beat together the butter and sugar until pale and fluffy. Beat in the eggs, one at a time, followed by the vanilla, flour, baking powder, soured cream, grapefruit zest and juice, and toasted poppy seeds. Scrape into the tin and level it off. Bake for 40-55 mins, depending on the shape of your tin, until a skewer poked in comes out clean. Leave in the tin to cool a little while you make the icing.
  2. Gently heat the caster sugar, butter and grapefruit juice to melt the butter. Bring to the boil, then reduce heat and simmer for 3 mins. Remove from the heat, stir in the zest and cool for about 10 mins until thickened and syrupy.
  3. Turn the warm cake out onto a cooling rack and brush half the glaze over the cake. Spoon the rest over, little by little, so it sinks in.

Recipe from Good Food magazine, October 2012

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Comments

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lynetteab's picture
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This cake is a winner. Really delicious flavour combination! I put extra juice in the cake and made 1 1/2 times the syrup. a big hit!

irmgard2's picture
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I have made poppy seed cakes before, respectively flavoured with almond, orange and lemon. This was my first time baking with grapefruit and I thought it was quite nice. I substituted Greek yogurt for the sour cream, since that is what I had on hand. I didn't make the glaze this time as my husband was anxious to try the cake but next time I will.

joannepd's picture
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Weirdly flavoured, greasy and dense. A cake is no place for a grapefruit!

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