- 175g butter, softened, plus extra for the tin
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 300g plain flour, plus a little extra for dusting
- 300g caster sugar
- 3 large egg
- 1 tsp vanilla extract
- 1½ tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 225ml soured cream
- zest 2 grapefruit, plus 3 tbsp juice
Named for the fact that the fruits grow in grape-like bunches, grapefruits are the largest…
- 4 tsp poppy seed, toasted
For the icing
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.
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.
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.
Don't have the right tin?
If you want to buy a bundt tin, you can find lots of good versions online, but if not, you can make this cake in a 20cm, deep round tin. Just bake for an extra 20-25 mins instead.