Grapefruit & poppy seed cake

Grapefruit & poppy seed cake

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(3 ratings)

Prep: 20 mins Cook: 40 mins

Easy

Serves 8
A bundt cake tin gives a pretty finish to this citrus sponge, drizzled with a zesty butter glaze

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal605
  • fat30g
  • saturates17g
  • carbs79g
  • sugars53g
  • fibre2g
  • protein7g
  • salt0.7g
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Ingredients

  • 175g butter, softened, plus extra for the tin
    Butter

    Butter

    butt-err

    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

    Baking powder

    bay-king pow-dah

    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
    Grapefruit

    Grapefruit

    grape-froot

    Named for the fact that the fruits grow in grape-like bunches, grapefruits are the largest…

  • 4 tsp poppy seed, toasted

For the icing

  • 100g caster sugar
  • 25g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • zest 1 grapefruit, plus 4 tbsp juice
    Grapefruit

    Grapefruit

    grape-froot

    Named for the fact that the fruits grow in grape-like bunches, grapefruits are the largest…

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.

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Comments (3)

lynetteab's picture
5

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
5

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
1

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

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